期刊论文

He, Jingren

英文

LWT

0023-6438

2020

123

109097

10.1016/j.lwt.2020.109097

The authors appreciate the financial support from the Science and Technology Support Program of Hubei Province ( 2015BHE01 5), the International Cooperation Research Funding granted by the Ministry of Science and Technology of China ( 2014DFG32310 ), the National youth talent support program in food industry of China , the Natural Science Foundation of Hubei Province ( 2017CFB309 , 2014CFB891 ), and the National Natural Science Foundation of China ( 31371727 ). This research is also supported by the fund of Hubei Province “One Hundred Talent Program” and “Chutian Scholar Plan” .

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Emulsification/internal gelation is an emerging encapsulation technique with a great potential to protect anthocyanins' stability against the effect of negative environmental conditions. This study aims to microencapsulate anthocyanins extract of grape skin (AEGS) using emulsification/internal gelation associated with spray/freeze-drying techniques. The encapsulation efficiency (EE), particle size and morphology of generated powder microcapsules were further determined. The light (50 W, 5 h) and thermal stabilities (50–90 °C, 2.5 h), as well ...