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.