Microencapsulation of anthocyanins extracted from black soybean peels by whey protein/fructo‐oligosaccharide contributes to improved stability, bioavailability, and ability to regulate glycolipid metabolism

Abstract Black soybean peels (BSPs) are rich in anthocyanins (ANCs), a naturally active substance added to manufactured foods. However, the instability of the ANC structure limits its application in the food industry. In the present study, an efficient and simple microencapsulation method to improve...

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ग्रंथसूची विवरण

मुख्य लेखकों:	Wenbao Zhang, Xusheng Li, Xiaoqiang Ma, Haoyu Li, Jia Liu, Yingyu Zeng, Dongbao Cai, Qingjie Xu, Guobing Chen, Lingmin Tian, Jianxia Sun, Weibin Bai
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	Wiley 2024-03-01
श्रृंखला:	Food Frontiers
विषय:	anthocyanins bioavailability black soybean peels fructo‐oligosaccharide microcapsule stability
ऑनलाइन पहुंच:	https://doi.org/10.1002/fft2.333
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