Preparation of nanoliposomal carriers to improve the stability of anthocyanins

Chi, Jinpeng; Ge, Jiao; Yue, Xueyang; Liang, Jin; Sun, Yue; Gao, Xueling; Yue, Pengxiang

doi:10.1016/j.lwt.2019.03.070

Cited by 72 publications

(32 citation statements)

References 39 publications

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“…Nanoliposomes of anthocyanins primarily containing cyanidin-3- O -glucoside and peonidin-3- O -glucoside, formed with lecithin and cholesterol at a ratio of 5.98 showed an anthocyanin retention rate of 85.60% during storage at 25 °C for 16 days [ 99 ]. The effects of pH on the stability of the anthocyanin nanoliposomes indicated an increased retention of encapsulated anthocyanins at lower values (pH = 3.0) compared to that under neutral condition (pH = 7.0).…”

Section: Exploring Methods Designed To Enhance the Stability Of Anthocyanins To Heatmentioning

confidence: 99%

A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat

Oancea

2021

Antioxidants

113

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Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.

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Section: Exploring Methods Designed To Enhance the Stability Of Anthocyanins To Heatmentioning

confidence: 99%

A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat

Oancea

2021

Antioxidants

113

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“…The chemical structure is C6-C3-C6, with two benzene rings (A and B) and a heterocyclic C ring. Due to this structure, anthocyanins have been shown to have strong antioxidant, anticancer, anti-inflammatory, and cardioprotective activities, as well as effects related to vision improvement [131,132].…”

Section: Anthocyaninsmentioning

confidence: 99%

“…In addition, these polyphenols show a low absorption rate in the digestive tract. However, their encapsulation could minimize these drawbacks [131]. Several anthocyanin encapsulation systems such as nanocomplexes, na-noemulsions, nanoparticles, and liposomes have been developed to improve their stability and bioavailability [138], as further detailed below.…”

Section: Anthocyaninsmentioning

confidence: 99%

Novel Delivery Systems of Polyphenols and Their Potential Health Benefits

et al. 2021

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Liposome-based delivery systems have been studied and used more frequently in recent years due to their advantages, such as low toxicity, specificity, and the ability to protect the encapsulated substance from environmental factors, which could otherwise degrade the active compound and reduce its effectiveness. Given these benefits, many researchers have encapsulated polyphenols in liposomes, thus increasing their bioavailability and stability. Similarly, polyphenols encapsulated in liposomes are known to produce more substantial effects on targeted cells than unencapsulated polyphenols, while having minimal cytotoxicity in healthy cells. Although polyphenols play a role in preventing many types of disease and generally have beneficial effects on health, we solely focused on their chemopreventive effects on cancer through liposomes in this review. Our goal was to summarize the applicability and efficacy of liposomes encapsulated with different classes of polyphenols on several types of cancer, thus opening the opportunity for future studies based on these drug delivery systems.

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“…10,11 To date, the ionic cross-linking of CS with TPP, both foodsafe compounds, has been applied to the delivery and encapsulation of proteins, genes, drugs, vitamins, and various phenolic compounds. 12 However, to the best of our knowledge, there is no reported study on the nanoencapsulation of ANT extracted from Aronia melanocarpa.…”

Section: Introductionmentioning

confidence: 98%