Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters.

Bio Sigui Bruno, Bamba,; John, Shi,; Carole C, Tranchant,; Sophia Jun, Xue,; Charles F, Forney,; Loong-Tak, Lim,; Weili, Xu,; Guihua, Xu,

doi:10.3390/molecules23102525

Public

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters.

Published in Molecules (Basel, Switzerland) • Oct 2, 2018

Authors:

Bamba, Bio Sigui Bruno

Shi, John

Tranchant, Carole C

Abstract

Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water...

Subject

anthocyanins

blueberry pomace extract

double emulsion

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