Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro
Xusheng Li, Yuxin Wang, Yan Jiang, Chuqi Liu, Wenbao Zhang, Weiwen Chen, Lingmin Tian, Jianxia Sun, Caiyong Lai, Weibin Bai
Topics & Concepts
Food scienceAntioxidantIn vitroChemistryGut floraProbioticWhey proteinBiochemistryAntioxidant capacityBiologyBacteriaGeneticsMicroencapsulation and Drying ProcessesMicrobial Metabolites in Food BiotechnologyBiochemical Analysis and Sensing Techniques