Preparation of nanoliposomal carriers to improve the stability of anthocyanins. (July 2019)

• Record Type: Journal Article
• Authors: Chi, Jinpeng; Ge, Jiao; Yue, Xueyang; Liang, Jin; Sun, Yue; Gao, Xueling; Yue, Pengxiang
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 109(2019)
• Page Start: 101
• Page End: 107
• Publication Date: 2019-07
• Subjects: Anthocyanins -- Nanoliposomes -- Response surface methodology -- Stability -- Sustained release; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.03.070
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Anthocyanins nanoliposomes (AN) are fabricated to improve the stability and bioavailability of anthocyanins (ACNs). Response surface methodology was used to predict an optimized preparation conditions of AN. The optimal parameters were predicted to be lecithin concentration of 10.75 g/L, lecithin to cholesterol ratio of 5.98, and anthocyanins content of 0.15 g. Under the predicted conditions, optimal AN had an average particle size of 53.01 nm and ACNs retention rate of 85.60% over 16 days at 25 °C. In addition, the nanoliposomes encapsulation improved the stability of ACNs under different temperatures, varying pH, white fluorescent light, and when added to milk. Moreover, ACNs from the nanoliposomes displayed a sustained release and high stability in vitro digestion. This study provides theories and practice guides for further applications of ACNs as food additive. Highlights: Response Surface Methodology optimized anthocyanins nanoliposomes. Anthocyanins nanoliposomes showed a sustained-release property. Nanoliposomes encapsulation markedly improved the stability of anthocyanins.