Encapsulation of anthocyanins from purple corn cob via antisolvent precipitation: Effect of pH and zein/gum arabic ratio on the antioxidant activity, particle size and thermal stability

Encapsulation of anthocyanins from purple corn cob via antisolvent precipitation: Effect of pH and zein/gum arabic ratio on the antioxidant activity, particle size and thermal stability

This study evaluates the effects of pH levels and Zein/Gum Arabic (Z/GA) ratios on key encapsulation parameters of an anthocyanin-rich extract (ARE) derived from purple corn cob, using the antisolvent precipitation method. Parameters analyzed include encapsulation efficiencies for anthocyanins (%AEE...

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Bibliographic Details
Main Authors: Johan Mendoza, Omar Peñuñuri-Miranda, María d.C. Valdez-Cárdenas, Carmen O. Melendez-Pizarro, Daniel Lardizabal-Gutiérrez, Francisco Paraguay-Delgado, Armando Quintero-Ramos
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Food Hydrocolloids for Health
Subjects:
Anthocyanin encapsulation
Antisolvent precipitation
Thermal stability
Antioxidant activity
Polyphenol stabilization
Online Access:http://www.sciencedirect.com/science/article/pii/S2667025925000032
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