Stabilization of double emulsions with anthocyanins using a plant protein–inositol hexaphosphate complex
The use of protein-IP6 complexes is a viable strategy for stabilizing anthocyanin-rich double emulsions. Rice protein, due to its α-helical-rich structure, contributes to greater stability and encapsulation efficiency, whereas pea protein provides flexibility and moisture retention but lower structural cohesion. These findings highlight the importance of protein secondary structure in designing efficient plant-based encapsulation systems for food, pharmaceutical, and cosmetic applications. © 2025 Society of Chemical Industry.
Authors
- Havva Aktaş (ORCID: https://orcid.org/0000-0001-8126-1701)
- Jorge Antonio Custodio-Mendoza (ORCID: https://orcid.org/0000-0002-8647-1123)
- Łukasz Łopusiewicz (ORCID: https://orcid.org/0000-0001-9499-8366)
- Bartosz Środa (ORCID: https://orcid.org/0000-0003-2859-0666)
- Marcin Andrzej Kurek (ORCID: https://orcid.org/0000-0002-1544-5251)
- Patryk Pokorski (ORCID: https://orcid.org/0000-0002-2521-5732)
Institutions
- West Pomeranian University of Technology in Szczecin (PL)
- Warsaw University of Life Sciences (PL)
- Medical University of Warsaw (PL)
- Universitätsmedizin Greifswald (DE)
- Universität Greifswald (DE)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-07-14
- DOI
- https://doi.org/10.1002/jsfa.70054
- Primary Topic
- Microencapsulation and Drying Processes
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Narodowe Centrum Nauki