Correction to "Characterization of Proteins Extracted from sp., sp., and sp. Macroalgae Using Green Technology: Effect of Digestion on Antioxidant and ACE-I Inhibitory Activity".

[This corrects the article DOI: 10.1021/acsomega.3c05041.

Characterization of Proteins Extracted from sp., sp., and sp. Macroalgae Using Green Technology: Effect of Digestion on Antioxidant and ACE-I Inhibitory Activity.

Macroalgal proteins were extracted from (URPE) (green), (PPPE) (brown), and (LOPE) (red) using ultrasound-assisted enzymatic extraction, which is one of the green extraction technologies. Techno-functional, characteristic, and digestibility properties, and biological activities including antioxidant (AOA) and angiotensin-I converting enzyme (ACE-I) inhibitory activities were also investigated. According to the results, the extraction yield (EY) (94.

A comparative study on the encapsulation of black carrot extract in potato protein-pectin complexes.

Unlabelled: This manuscript reveals the effect of the emulsification step on the black carrot extract (BCE) stabilization by potato protein isolate (PPI)-citrus pectin (CP) coacervates. The effect of core-to-wall ratio and concentration of wall material were also investigated. This was the first attempt to compare the characteristics of emulsified core particles (ECP) and non-emulsified core particles (NECP) coated with complex coacervates.