Food chemistryAnthocyaninsHumansPlant ExtractsWhey ProteinsGum Arabic
Encapsulation of jabuticaba (Plinia cauliflora) peel extract with whey or pea protein in combination with gum arabic enhances anthocyanin bioaccessibility and metabolite production.
Larissa Lorrane Rodrigues Borges, Valdeir Viana Freitas, Janaina Gonçalves Fernandes, Amanda Lais Alves Almeida Nascimento, Hélia de Barros Kobi, Evandro Martins, Pedro Henrique Campelo Felix, Stephen T Talcottt, Paulo César Stringheta
Published: 202610.1016/j.foodchem.2025.147601
Abstract
Encapsulation of jabuticaba peel extract with whey (WP) or pea protein (PP) and gum arabic (GA) was evaluated as a strategy to enhance anthocyanin stability, bioaccessibility, and metabolite production. Two protein-to-GA volume ratios (2:1 and 1:2) w…
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