Stability and structural characteristics of amylopectin nanoparticle-binding anthocyanins in Aronia melanocarpa

Tong, Yuqi; Deng, Haotian; Kong, Yanwen; Tan, Chang; Chen, Jing; Wan, Meizhi; Wang, Mingyue; Yan, Tingcai; Meng, Xianjun; Li, Li

doi:10.1016/j.foodchem.2019.125687

Cited by 44 publications

(25 citation statements)

References 38 publications

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“…In the present study, the broadened amide A indicates the hydrogen bonding interaction between the anthocyanin nanoparticles and the polymeric chitosan matrix. The absorption peaks below 800 cm −1 could basically be attributed as due to vibrations of the benzene ring, and it is believed that the flavonoid/phenolic compounds and ACNPs were similarly overlapping at these region 7 . The slight shift of amide A and amide II might be due to the incorporation of anthocyanin nanoparticles.…”

Section: Resultsmentioning

confidence: 97%

“…A recent study observed that loading anthocyanin in β ‐lactoglobulin nanoparticles improves stability and bioavailability 6 . Another study used amylopectin to develop stable anthocyanin‐loaded nanoparticles 7 . Succinylated corn starch nanoparticles in combination with amylose–amylopectin were also an efficient delivery system for anthocyanin 8 …”

Section: Introductionmentioning

confidence: 99%

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Nanoencapsulation in low‐molecular‐weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin

et al. 2021

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BACKGROUND Anthocyanins are flavonoids that are potential antioxidant, anti‐inflammatory, anti‐obesity, and anti‐carcinogenic nutraceutical ingredients. However, low chemical stability and low bioavailability limit the use of anthocyanins in food. Nanoencapsulation using biopolymers is a recent successful strategy for stabilization of anthocyanins. This study reports the development, characterization, and antioxidant activity of black carrot anthocyanin‐loaded chitosan nanoparticles (ACNPs). RESULTS The ionic gelation technique yielded the ACNPs. The mean hydrodynamic diameter d and polydispersity index PDI of chitosan nanoparticles and ACNPs were found to be d = 455 nm and PDI = 0.542 respectively for chitosan nanoparticles and d = 274 nm and PDI = 0.376 respectively for ACNPs. The size distribution was bimodal. The surface topography revealed that the ACNPs are spherical and display a coacervate structure. Fourier transform infrared analysis revealed physicochemical interactions of anthocyanins with chitosan. The loading process could achieve an encapsulation efficiency of 70%. The flow behavior index η of encapsulated ACNPs samples revealed Newtonian and shear thickening characteristics. There was a marginal reduction in the in vitro antioxidant potential of anthocyanins after nanoencapsulation, as evidenced from 2,2‐diphenyl‐1‐picrylhydrazyl, ferric reducing antioxidant power, and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) assays. Interestingly, the in vivo antioxidant potential of anthocyanins improved following nanoencapsulation, as observed in the serum antioxidant assays. CONCLUSION The optimized nanoencapsulation process resulted in spherical nanoparticles with appreciable encapsulation efficiency. The nanoencapsulation process improved the in vivo antioxidant activity of anthocyanins, indicating enhanced stability and bioavailability. The promising antioxidant activity of the ACNPs suggests a potential for utilization as a nutraceutical supplement. © 2021 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Nanoencapsulation in low‐molecular‐weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin

et al. 2021

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“… Tong et al (2020) nanoencapsulated Aronia anthocyanins in potato amylopectin. They submitted them to the in vitro digestion process, verifying the AA before and after this step.…”

Section: Resultsmentioning

confidence: 99%

Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity

Giaconia

Ramos

Fratelli

et al. 2022

Front. Bioeng. Biotechnol.

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Among the species of plants present in the Atlantic Forest, the jussara (Euterpe edulis Mart.) stands out for the contents of bioactive compounds present in its composition. Fermentation processes can be essential in converting bioproducts and bioactive compounds, improving their biological properties. In addition, the improvement of procedures for the maintenance of the features of bioactive compounds has been a research focus in recent years, and the nanotechnology features that can potentially solve this issue have been highlighted among the most reviewed paths. The present work focused on tailoring nanostructures applying polyethylene oxide, assembling fermented jussara pulp nanofibers, and assessing their characteristics. The results revealed the formation of fermented jussara nanofibers with a diameter of 101.2 ± 26.2 nm. Also, the obtained results allow us to state that it is possible to maintain or even increase the antioxidant activity of anthocyanins and their metabolites after fermentation processes.

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“…It was found that after 15 d and 30 d of storage, anthocyanin contents decreased by 66.4% and 90.0%, respectively [44]. The degradation of anthocyanin and polymerization between anthocyanin and other constituents (e.g., protein) might lead to the loss of total anthocyanin contents in raspberry juice during storage [45,46]. Yang et al [47] found that fermentation significantly reduced the total contents of anthocyanin from 422.1 mg/L in strawberry juice to 235.5 mg/L in fermentation beverage.…”

Section: Effect Of I Terricola Wjl-g4 On Total Phenol Flavonoid and Total Anthocyanin Contents Of Red Raspberry Winesmentioning

confidence: 99%

Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing

Yao

Dong

et al. 2021

JoF

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Our previous study isolated a novel Issatchenkia terricola WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, I. terricola WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by Saccharomyces cerevisiae fermentation, aiming to investigate the influence of I. terricola WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine processing. The results showed that after being treated with I. terricola WJL-G4, the citric acid contents in red raspberry juice decreased from 19.14 ± 0.09 to 6.62 ± 0.14 g/L, which was further declined to 5.59 ± 0.22 g/L after S. cerevisiae fermentation. Parameters related to CIELab color space, including L*, a*, b*, h°, and ∆E* exhibited the highest levels in samples after I. terricola WJL-G4 fermentation. Compared to the red raspberry wine pretreated without deacidification (RJO-SC), wine pretreated by I. terricola WJL-G4 (RJIT-SC) exhibited significantly decreased contents of gallic acid, cryptochlorogenic acid, and arbutin, while significantly increased contents of caffeic acid, sinapic acid, raspberry ketone, quercitrin, quercetin, baicalein, and rutin. Furthermore, the antioxidant activities including DPPH· and ABTS+· radical scavenging were enhanced in RJIT-SC group as compared to RJO-SC. This work revealed that I. terricola WJL-G4 had a great potential in red raspberry wine fermentation.

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Stability and structural characteristics of amylopectin nanoparticle-binding anthocyanins in Aronia melanocarpa

Cited by 44 publications

References 38 publications

Nanoencapsulation in low‐molecular‐weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin

Nanoencapsulation in low‐molecular‐weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin

Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity

Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing

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