Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization.

@article{Tan2018CatechinMT,
  title={Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization.},
  author={Chen Tan and Giovana Bonat Celli and Michael Joseph Selig and Alireza Abbaspourrad},
  journal={Food chemistry},
  year={2018},
  volume={264},
  pages={
          342-349
        }
}
Our objective was to develop a robust system for anthocyanin-based color intensification, with high-encapsulation capacity and improved stability of the encapsulated natural colorant. Catechin was used to modulate the copigmentation and encapsulation of anthocyanins in counter-ionic polyelectrolyte complexes (PECs) composed of chondroitin sulfate and chitosan. Results showed that catechin copigmentation significantly intensified red color of formulations both with and without encapsulation in… CONTINUE READING
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