Polymers and protein-associated vesicles for the microencapsulation of anthocyanins from grape skins used for food applications.
Oana Emilia ConstantinNicoleta StănciucYinzhuo YanIoana Otilia GhineaClaudia UngureanuAdrian CîrciumaruDeliang WangNatasa Poklar UlrihGabriela RapeanuPublished in: Journal of the science of food and agriculture (2020)
The study revealed that polymer-loaded vesicles presented stability in simulated gastrointestinal fluids and have proved successful in obtaining new light enriched mayonnaises. © 2020 Society of Chemical Industry.