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Red cabbage anthocyanin-rich natural colorant: Optimization of ultrasound-assisted extraction, microencapsulation, bioaccessibility, and functional yogurt development

Anthocyanins from red cabbage (Brassica oleracea var. capitata f. rubra) are promising natural pigments with notable health benefits, but their thermal and gastrointestinal instability limits functional food applications. This study employed ultrasound-assisted extraction (UAE) and spray-drying micr...

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Principais autores: Sumandeep Kaur, Amisha Rani, Reshma Thakur, Abhilasha Sharma, Kritika Kuksal, Aman Sharma, Arti Shivraj Nile, Shivraj Hariram Nile
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2026-01-01
Serier:Ultrasonics Sonochemistry
Fag:
Anthocyanins
Microencapsulation
Ultrasound
Stability
Bioaccessibility
Red cabbage
Online adgang:http://www.sciencedirect.com/science/article/pii/S135041772500481X
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