Molecular interactions between capsicum protein and capsanthin: enhancement of complex formation and physicochemical stability by ultrasound and microwave treatments | Synapse
March 3, 2026
Molecular interactions between capsicum protein and capsanthin: enhancement of complex formation and physicochemical stability by ultrasound and microwave treatments
Key Points
Enhanced complex formation was observed following ultrasound and microwave treatments, improving stability.
Physical stability increased by 40% when treated with ultrasound, supporting better protein interactions.
Assessment involved analyzing the molecular interactions between capsicum protein and capsanthin under various treatments.
These findings suggest potential applications in food technology, where enhanced stability is crucial for product quality.