Encapsulation of anthocyanins from purple corn cob via antisolvent precipitation: Effect of pH and zein/gum arabic ratio on the antioxidant activity, particle size and thermal stability
This study evaluates the effects of pH levels and Zein/Gum Arabic (Z/GA) ratios on key encapsulation parameters of an anthocyanin-rich extract (ARE) derived from purple corn cob, using the antisolvent precipitation method. Parameters analyzed include encapsulation efficiencies for anthocyanins (%AEE...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025925000032 |
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