-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Responsible Editor: Food Science
Highlights
•Gelatin and gellan gum protect anthocyanins from degradation
Recently, the team of Professor Nie Shaoping from the School of Food Science of Nanchang University published a research paper in the food journal Food Hydrocolloids with the title "Compound hydrogels derived from gelatin and gellan gum regulates the release of anthocyanins in simulated digestion".
Anthocyanins are secondary metabolites produced by plants and are commonly found in fruits, vegetables, nuts, tea, propolis and honey
In this study, the researchers used 5 ratios (10/0, 9/1, 8/2, 7/3, 6/4, w / w ) of gelatin/gellan encapsulation Anthocyanins
Therefore, this study proposes an effective and safe method to protect anthocyanins from being degraded in the stomach and transport them to the gut
Project funding
National Natural Science Foundation of China Youth Fund (31825020);
Expert Profile
Dean of School of Food Science, Nanchang University
Member of the State Key Laboratory of Food Science and Technology, Nanchang University
China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Chinese Director
Nie Shaoping, Ph.
Professor Nie Shaoping is mainly engaged in the research of food chemistry and nutrition, food safety and analysis, food complex carbohydrates (mainly bioactive polysaccharides and dietary fiber) and other fields.
Personal email: spnie @ncu .
For the interview with Professor Nie Shaoping, please click [Interview with "Food Scientist" Character] Interview with Professor Nie Shaoping, Dean of the School of Food Science, Nanchang University to read
This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only.
This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of
the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed
description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content
will be removed immediately.
