Preparation, Characterization and Stability Evaluation of Gum Arabic- and Maltodextrin-loaded Anthocyanin Microcapsules Prepared from Grape-skin Pomace

In this study, the process of preparing microcapsules using a vacuum freeze-drying technique, with gum arabic/maltodextrin as the wall and anthocyanins derived from grape-skin pomace as the core materials, was optimized. The stability of the microcapsules under various temperature, light, and oxygen...

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Bibliografische Detailangaben

Hauptverfasser:	Xinyao LI, Ruiyao WANG, Kunyuan LU, Rui GUO, Peng LIU, Xinru SHAO
Format:	Artigo
Sprache:	Chinês
Veröffentlicht:	The editorial department of Science and Technology of Food Industry 2026-07-01
Schriftenreihe:	Shipin gongye ke-ji
Schlagworte:	vacuum freeze-drying grape-skin pomace anthocyanin microcapsules structural characterization stability
Online-Zugang:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025060135
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