چکیده مقاله
The research paper discusses the challenges associated with stabilizing anthocyanins, which are naturalcolorants found in fruits and vegetables and are known for their health promoting effects These challengesinclude their susceptibility to degradation when exposed to oxygen, light, pH, and temperature and thelimited stability and color intensification achieved through common stabilization techniques such ascopigmentation and encapsulation The paper emphasizes the potential of integrating copigmentation andencapsulation techniques to overcome these limitations Copigmentation involves the association ofanthocyanins with copigments to enhance color intensity and stability, while encapsulation creates aprotective barrier around the anthocyanins The authors highlight the advantages and disadvantages ofvarious copigments and encapsulation techniques for stabilizing anthocyanins, such as spray drying andfreeze drying They also discuss the challenges associated with these methods, including the potential forcolor impairment and low encapsulation efficiency
کلیدواژهها
نویسندگان
Mobina Moshirian
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
Mohammdreza Pourhajianrezaei
Department of Food Science and Technology, Mashhad Branch, Islamic Azad University, Mashhad, Iran
Atefeh Nourabi
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
Ali Farahani
Department of Biology, Faculty of Sciences, Islamic Azad University, Arak Branch, Arak, Iran
حسام مشهدی
Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
شیوه ارجاع
Moshirian, Mobina and Pourhajianrezaei, Mohammdreza and Nourabi, Atefeh and Farahani, Ali and Mashhadi, Hesam,1402,Combination of copigmentation and encapsulation strategies using spray/freeze-drying technique for the stabilization of anthocyanins,The 7th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran,Tehran
ارائهشده در
مجموعه مقالات هفتمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران30 آبان 1402 · تهران