Authors

Thiécla Katiane Osvaldt y Joao Paulo Fabi

Abstract

Anthocyanins are a group of phenolic compounds responsible for the pigmentation of various plants and their regular consumption is associated with a lower risk of suffering from some diseases. However, the application of anthocyanins in food represents a challenge due to their molecular instability. This study focuses on seeing the feasibility of the encapsulation of anthocyanins in nanostructures to allow the industrial application of this class of compounds.

Relevance of the article for the Red Tecnomifood

Knowing the feasibility of a functional compound to add it to different foods is important for its commercialization. This study considers the feasibility of nanoencapsulating anthocyanins with biomaterials so that they are more molecularly stable and can be scaled industrially. The main nanoencapsulant materials that are being worked on are: polysaccharides, proteins and lipids.