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Stabilization of blackberry extract by interaction with bovine sodium caseinate in the presence of tara gum.

J Sci Food Agric

January 2025

Laboratorio de Investigación, Desarrollo y Evaluación de Alimentos (LIDEA), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Santa Fe, Argentina.

Background: The antioxidant capacity of anthocyanins (AC) rapidly degrades during storage, highlighting the need for their stabilization. The conformational properties and high proline content of sodium caseinate (NaCAS), combined with the formation of NaCAS microgels in the presence of tara gum (TG) and acid gelation, suggest its potential as an effective stabilizing or encapsulating agent of AC.

Results: Spectrofluorimetric results suggest the formation of a complex between NaCAS and AC.

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