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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Principais autores:	Wenbao Zhang, Xusheng Li, Xiaoqiang Ma, Haoyu Li, Jia Liu, Yingyu Zeng, Dongbao Cai, Qingjie Xu, Guobing Chen, Lingmin Tian, Jianxia Sun, Weibin Bai
格式:	Artigo
語言:	Inglês
出版:	Wiley 2024-03-01
叢編:	Food Frontiers
主題:	anthocyanins bioavailability black soybean peels fructo‐oligosaccharide microcapsule stability
在線閱讀:	https://doi.org/10.1002/fft2.333
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