Key Laboratory of Food Nutrition and Safety, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant, Zhangzhou 363000, China.
Food Chem. 2021 Jan 30;336:127707. doi: 10.1016/j.foodchem.2020.127707. Epub 2020 Aug 1.
Anthocyanins (ACNs) are naturally derived colorants and antioxidants added to manufactured foods. ACNs were encapsulated in nanocomplexes with chitosan hydrochloride (CHC), carboxymethyl chitosan (CMC) and whey protein isolate (WPI). The ACN-loaded CHC/CMC-WPI nanocomplexes (ACN-CHC/CMC-WPI) showed a preferred particle size (332.20 nm) and zeta potential (+23.65 mV) and a high encapsulation efficiency (60.70%). ACN-CHC/CMC-WPI nanocomplexes exhibited a smooth spherical shape by transmission electron microscopy. Fourier transform infrared (FT-IR) and Raman spectroscopy confirmed interactions between the ACNs and the encapsulation materials (CHC/CMC-WPI). The nanocomplexes or the nanocomplexes incorporated into coffee beverage better protected ACNs at high temperature compared to the unencapsulated ACNs. In simulated gastrointestinal fluids, the ACNs in the ACN-CHC/CMC-WPI were more stable and more slower released over time. The nanocomplexes maintained high DPPH and hydroxyl free radical scavenging activities. This study indicated that CHC/CMC-WPI nanocomplexes can improve the thermal stability and slow the release of ACNs added to food products.
花色苷（ACNs）是天然来源的着色剂和抗氧化剂，添加到制造的食品中。ACNs 被包封在纳米复合物中，其中包括壳聚糖盐酸盐（CHC）、羧甲基壳聚糖（CMC）和乳清蛋白分离物（WPI）。负载 ACN 的 CHC/CMC-WPI 纳米复合物（ACN-CHC/CMC-WPI）显示出优选的粒径（332.20nm）和 Zeta 电位（+23.65mV）以及高包封效率（60.70%）。通过透射电子显微镜观察，ACN-CHC/CMC-WPI 纳米复合物呈现出光滑的球形形状。傅里叶变换红外（FT-IR）和拉曼光谱证实了 ACN 与包封材料（CHC/CMC-WPI）之间的相互作用。与未包封的 ACN 相比，纳米复合物或掺入咖啡饮料中的纳米复合物在高温下更好地保护了 ACN。在模拟胃肠道液体中，ACN-CHC/CMC-WPI 中的 ACN 随着时间的推移更稳定，释放更缓慢。纳米复合物保持高 DPPH 和羟基自由基清除活性。这项研究表明，CHC/CMC-WPI 纳米复合物可以提高添加到食品中的 ACN 的热稳定性并减缓其释放。
