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This study investigates the microencapsulation of anthocyanins from black soybean skin using fructooligosaccharides and whey protein, enhancing their antioxidant activity and stability during digestion. The results show that the microencapsulated anthocyanins exhibit superior retention and fermentation activity, positively influencing gut microbiota and short-chain fatty acid production. Overall, the findings suggest that this microencapsulation technique could confer potential health benefits through impro

Author

inrianacandra melani

Language

EN