Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan.
Nutrients. 2019 May 10;11(5):1052. doi: 10.3390/nu11051052.
Anthocyanins, a flavonoid class of water-soluble pigments, are reported to possess several biological activities, including antioxidant, anti-inflammatory, and anti-cancer. However, anthocyanins are highly susceptible to degradation in high pH, light, heat, and oxygen during processing and storage. Conventional microencapsulation techniques fail to provide stability to anthocyanins under physiological environments mainly because of their large particle size as well as low zeta potential and encapsulation efficiency.
Nanotechnology provides novel strategies for preparing nanoformulations to enhance the physicochemical stability of anthocyanins. Nanoemulsion and nanoliposome are the two most commonly used nanosystems in pharmaceutical and food-related fields. In this review, an overview of various nanoemulsion and nanoliposome systems reported recently for enhancing stability, bioavailability, and bioactivity of anthocyanins is presented.
Anthocyanin nanoemulsions with different oil, water, surfactant, and cosurfactant ratios were prepared from extracts of mangosteen peel, purple sweet potato, cranberry, red cabbage, blueberry, jaboticaba peel, and acai berry and evaluated for their antioxidant activity, enhancement of physicochemical stability, topical skin application, and urinary tract infection. Likewise, unilamellar and multilamellar nanoliposomes were prepared using different types and levels of lecithin without or with cholesterol from anthocyanin standards and extracts of , mulberry, elderberry, black carrot, and pistachio green hull for the evaluation of physicochemical and oxidative stability, in vitro bioaccessibility, and melanogenic activity, as well as protective effects against diabetes mellitus and cataract.
This review provides an insight into the current nanotechnology updates on enhancement of anthocyanin stability and biological activity.
花色苷是一类水溶性的黄酮类色素，具有多种生物活性，包括抗氧化、抗炎和抗癌作用。然而，花色苷在加工和储存过程中极易在高 pH 值、光照、热和氧气条件下降解。传统的微胶囊化技术无法为花色苷在生理环境下提供稳定性，主要是因为其粒径较大，以及 ζ 电位和包封效率较低。
纳米技术为制备纳米制剂提供了新的策略，以提高花色苷的物理化学稳定性。纳米乳液和纳米脂质体是制药和食品相关领域最常用的两种纳米系统。在本综述中，介绍了最近用于提高花色苷稳定性、生物利用度和生物活性的各种纳米乳液和纳米脂质体系统。
从山竹果皮、紫甘薯、蔓越莓、紫甘蓝、蓝莓、嘉宝果果皮和巴西莓中提取花色苷，制备了不同油、水、表面活性剂和助表面活性剂比例的花色苷纳米乳液，并对其抗氧化活性、物理化学稳定性的增强、局部皮肤应用和尿路感染进行了评价。同样，使用不同类型和水平的卵磷脂（有无胆固醇）制备了单层和多层纳米脂质体，从花色苷标准品和桑椹、接骨木、黑胡萝卜和开心果绿壳的提取物中，评估了物理化学和氧化稳定性、体外生物可及性和黑色素生成活性，以及对糖尿病和白内障的保护作用。
本综述提供了对花色苷稳定性和生物活性增强的当前纳米技术更新的深入了解。
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