Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization

Ana Fernandes,Marisa A A Rocha,Luis M N B F Santos,Joana Brás,Joana Oliveira,Nuno Mateus,Victor de Freitas

Food Chemistry（2018）

引用 77|浏览5

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摘要

•Anthocyanins are potential food colorants.•Thermal stability of cyanidin-3-O-glucoside and blackberry purees were enhanced in the presence of β-cyclodextrin.•β-Cyclodextrin encapsulation decreased anthocyanins rate of degradation under simulated gastrointestinal conditions.

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关键词

Anthocyanins,Cyclodextrin,DSC,Encapsulation,Gastrointestinal digestion,Thermal stability

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