ArticleFrontiers in nutrition2025
Complex coacervation of anthocyanin-rich pigments from red cabbage (
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Pea Protein and Maltodextrin-Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release.Journal of food science · 2026Article
- Development of OptimizedACS omega · 2025Article
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Authors and funding
7 authors.
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Abstract
Complex coacervation is a widely used method for bioactive compound microencapsulation. Red cabbage extract is a natural pigment that contains anthocyanins, which provide attractive and bright colors with no reported toxicity and associated healthy properties. These types of pigments have led to a deep interest in developing natural colorants to at least partially replace their synthetic counterparts in the food industry. The present study aimed to encapsulate red cabbage extract using a complex coacervation system comprising gum arabic:inulin (GA:In) and pea protein (PP) as wall materials. A total of four treatments were tested, maintaining a consistent pea protein concentration (1%), and the concentrations of GA:In (1 and 3%) and red cabbage extract (1 and 10%) were varied. The results showed high encapsulation efficiency values, with all treatments achieving encapsulation levels above 95%. The total monomeric anthocyanin concentration was 6.7 μg anthocyanin Eq. C3G/mg of flour, and to explore bioactivity of the extract,
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