ArticleUltrasonics sonochemistry2026
Red cabbage anthocyanin-rich natural colorant: Optimization of ultrasound-assisted extraction, microencapsulation, bioaccessibility, and functional yogurt development.
Article in Ultrasonics sonochemistry, 2026. 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.
- Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage.Journal of the science of food and agriculture · 2026Article
- Green ultrasound-assisted extraction, purification, characterization and stability kinetics of anthocyanins fromFood chemistry: X · 2026Article
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Authors and funding
8 authors.
Funding
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Abstract
Anthocyanins from red cabbage (Brassica oleracea var. capitata f. rubra) are promising natural pigments with notable health benefits, but their thermal and gastrointestinal instability limits functional food applications. This study employed ultrasound-assisted extraction (UAE) and spray-drying microencapsulation to enhance their stability, bioaccessibility, and functionality. Optimization using a Box-Behnken design (pH 3.0-5.0, 30-60 °C, 20-90 min, 0.025-0.05 g/mL solid-liquid ratio) identified optimal UAE conditions (pH 3.5, 45 °C, 55 min, 0.0375 g/mL), yielding 125.72 ± 0.83 mg/L anthocyanins. Freeze drying retained the highest anthocyanin content (129.02 ± 3.36 mg/L), while spray-drying with 10 % maltodextrin achieved excellent encapsulation efficiency (96.36 ± 0.80 %) and yield (99.40 %). FTIR confirmed the presence of phenolic groups, and SEM revealed spherical microcapsules (∼10.27 µm) with smooth surfaces. Encapsulation significantly improved thermal stability at 70 °C, reducing the degradation rate constant (0.00043 min
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