Bovine whey protein effectively prevented the color fading and degradation of anthocyanin in the GSAE solution during the thermal treatment (80°C/2h), H2O2 oxidation (0.005% H2O2/1h) and photo illumination (5000lx/5d).  The whey protein-anthocyanin complexation appeared to have a positive effect on the thermal, oxidation and photo stability of GSAE.
THERM