{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:20Z","timestamp":1790567720935,"version":"4.1.0"},"reference-count":39,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T00:00:00Z","timestamp":1789257600000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Anthocyanins (ACNs) are natural bioactive pigments with antioxidant properties, but their application in food systems is limited by poor physicochemical stability. This study evaluated black carrot ACNs (BC\u2010ACN; 5\u201325\u00a0mg\/L, expressed as cyanidin\u20103\u2010glucoside equivalents) encapsulated in plant (soy protein isolate, SPI), animal (whey protein isolate, WPI; \u03b1\u2010lactalbumin, \u03b1\u2010L), and insect (cricket protein, CP) protein matrices. Complexes were prepared by electrostatic precipitation and characterized using encapsulation efficiency, loading capacity, rheology, Fourier\u2010transform infrared spectroscopy, electron microscopy, and zeta potential analyses. WPI exhibited the highest encapsulation efficiency and loading capacity, indicating superior ACN incorporation. SPI formed the most elastic and deformation\u2010resistant networks and exhibited the highest electrostatic stability. \u03b1\u2010L showed weaker, predominantly viscous behavior, whereas CP displayed intermediate encapsulation performance and heterogeneous microstructures. These findings demonstrate that protein molecular architecture governs ACN interactions, network formation, and stability, providing guidance for selecting protein carriers for food and nutraceutical applications.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71465","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T04:21:56Z","timestamp":1789359716000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Encapsulation of Anthocyanin From Black Carrot (\n                    <i>Daucus carota<\/i>\n                    var\n                    <i>atrorubens<\/i>\n                    ) in Protein Complexes From Plant, Insect, and Animal Origin: Synthesis and Stability"],"prefix":"10.1111","volume":"91","author":[{"given":"Mauricio E.","family":"Martinon","sequence":"first","affiliation":[{"name":"Department of Biological and Agricultural Engineering Texas A&amp;M University  College Station Texas USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M. Elena","family":"Castell\u2010Perez","sequence":"additional","affiliation":[{"name":"Department of Biological and Agricultural Engineering Texas A&amp;M University  College Station Texas USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3043-9458","authenticated-orcid":false,"given":"Rosana G.","family":"Moreira","sequence":"additional","affiliation":[{"name":"Department of Biological and Agricultural Engineering Texas A&amp;M University  College Station Texas USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,13]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-025-04019-w"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1039\/D1FO00333J"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108911"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110554"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12244"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fufo.2024.100315"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.09.008"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/0471142913.faf0102s00"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2019.09.002"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b00471"},{"issue":"1","key":"e_1_2_7_12_1","first-page":"40","article-title":"The Encapsulation Efficiency and Physicochemical Characteristics of Anthocyanin From Black Carrot (Daucus carota ssp. Sativus) as Affected by Encapsulating Materials","volume":"7","author":"Kar A.","year":"2019","journal-title":"Current Agricultural Research"},{"issue":"2","key":"e_1_2_7_13_1","first-page":"291","article-title":"Changes in the Functional and Physicochemical Properties of Edible Insect Protein Isolates According to the Organic Solvent Used for Defatting","volume":"41","author":"Kim T. K.","year":"2021","journal-title":"Food Science of Animal Resources"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.70054"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules24213816"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105569"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cocis.2009.11.002"},{"key":"e_1_2_7_18_1","unstructured":"Martinon M. 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