Anthocyanin-rich grape pomace extract encapsulated in protein fibers: Colorimetric profile, in vitro release, thermal resistance, and biological activities

Author:

Jansen Estefani Tavares,da Cruz Elder Pacheco,Fonseca Laura Martins,dos Santos Hackbart Helen Cristina,Radünz Marjana,Siebeneichler Tatiane Jéssica,Gandra Eliezer Avila,Rombaldi Cesar Valmor,Dias Alvaro Renato Guerra,da Rosa Zavareze Elessandra

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference74 articles.

1. Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification;Ahmed;Food Hydrocolloids,2020

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3. pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety;Alizadeh-Sani;Trends in Food Science and Technology,2020

4. Encapsulation of carvacrol into ultrafine fibrous zein films via electrospinning for active packaging;Altan;Food Packaging and Shelf Life,2020

5. Bring some colour to your package: Freshness indicators based on anthocyanin extracts;Becerril;Trends in Food Science and Technology,2021

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