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The thermochemical instability of anthocyanins (ATC) presents a challenge to their utilization as natural colorants in many food systems. This is addressed herein with the development of polysaccharide based carriers formed by combined encapsulation and copigmentation approaches which utilize polyelectrolyte complexation between chitosan and chondroitin sulfate (CS). At pH 3, a 1.5mg/mL and 1:1wt...
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