01699naa a2200253 a 450000100080000000500110000800800410001902200140006002400560007410000190013024502290014926000090037830000090038752008460039665300230124265300110126565300240127670000180130070000250131870000200134370000180136370000220138177300420140321438382024-01-23       2022    bl uuuu     u00u1 u    #d  a0308-81467 ahttps://doi.org/10.1016/j.foodchem.2022.1332562DOI1 aNORCINO, L. B.  aDevelopment of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.).h[electronic resource]  c2022  a7 p.  aThe aim of this study was to investigate the physicochemical, morphological, and gastrointestinal release properties of an anthocyanin-rich extract of grapes in alginate and pectin beads as carriers; the effects of ultrasonic gelation combined with emulsification were also investigated. In general, the alginate beads showed smaller size and more regular shape compared to pectin. The effect of emulsification combined with ionic gelation was more pronounced in the alginate beads and resulted in higher retention of anthocyanins, higher antioxidant capacity, and also allowed the best release profile during intestinal digestion. Thus, the simultaneous strategy could be an interesting delivery system and enhance the release of anthocyanins, providing an opportunity for the development of ingredients with different bioactive properties.  aGrape peel extract  aPectin  aUltrasonic gelation1 aMENDES, J. F.1 aFIGUEIREDO, J. de A.1 aOLIVEIRA, N. L.1 aBOTREL, D. A.1 aMATTOSO, L. H. C.  tFood Chemistrygv. 391, 133256, 2022.