https://www.selleckchem.com/ph....armacological_epigen
The low stability of anthocyanins is a constraint in the food industry. The present work has been carried out to overcome this low stability by encapsulating fruit concentrate of underutilized plant Carissa spinarum (CS) with polyphenols in microemulsions (CSME) and nanoemulsions (CSNE). Increasing the amount of CS reduced the particle size from 1154 to 70-300 nm whereas addition of Tween 80 reduced it optimally to 5-25 nm. Degradation of anthocyanins in control and ME/NE proceeded with zero- and first-order reaction rates, r
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