Fuente: PubMed "meat" Food Chem. 2026 Mar 23;513:149008. doi: 10.1016/j.foodchem.2026.149008. Online ahead of print.ABSTRACTBlueberry anthocyanins (BA) are naturally antioxidants that are unstable in digestion. Enhancing their effective release in intestine is a current focus. In this study, a previously developed controllable mixed gel of egg yolk granules (EYGs) and salted ovalbumin was combined with EGCG co-pigment to further improve the digestive stability of BA. Results indicate that EGCG-induced hydrogen bond enhancement and hydrophobic shielding tightened protein conformations while regulating aggregation of denatured proteins during gelation. The changes also induced enhanced thermal stability, increased elasticity and chewiness, and a more porous microstructure. In vitro digestion demonstrated that the gel matrix and EGCG significantly enhanced BA stability in the stomach, enabling gradual release during intestinal. Besides, SPOE-EB21 exhibited the greatest BA release during intestinal digestion, exceeding the release from SPOE-BA by 6.35-fold. The development of mixed gels of EYGs, salted egg white, and EGCG provides a new strategy for creating highly stable natural pigment foods.PMID:41905223 | DOI:10.1016/j.foodchem.2026.149008