Xie Chenjing, Huang Meigui, Ying Ruifeng, Wu Xian, Hayat Khizar, Shaughnessy Lily K, Tan Chen
College of Food Sciences and Technology, Southwest Minzu University, Chengdu 610041, China.
College of Food Sciences and Technology, Southwest Minzu University, Chengdu 610041, China.
Food Chem. 2023 Aug 15;417:135798. doi: 10.1016/j.foodchem.2023.135798. Epub 2023 Mar 4.
Blueberry anthocyanins (ANCs) are natural dietary bioactive colorants, but are unstable and easily degraded. To improve their stability, we constructed the nanocarriers for ANCs through an electrostatic self-assembly method, using chitosan (CS) and olive pectin (PC). Results showed that the CS-ANCs-PC nanocomplexes had nanoscale particle size (81.22 ± 0.44 nm), and an encapsulation efficiency of 91.97 ± 0.33% at pH 3.0, 1:1:5 ratio (m/v) of CS: ANCs: PC. Fourier transform infrared and UV-visible spectra demonstrated that ANCs can be embedded into the CS-PC carrier through electrostatic interaction. CS-ANCs-PC with stacked spherical particle structure had good thermal stability by scanning electron microscope and thermogravimetric analysis. Compared with free anthocyanins, CS-ANCs-PC possessed better DPPH· and ·OH scavenging activities, stronger environmental stability, and better targeted release in vitro digestion. This study may provide an important fundamental basis for improving the stability of anthocyanins in the blueberry industry.
蓝莓花青素（ANCs）是天然的膳食生物活性色素，但不稳定且易降解。为提高其稳定性，我们采用壳聚糖（CS）和橄榄果胶（PC），通过静电自组装法构建了ANCs纳米载体。结果表明，CS-ANCs-PC纳米复合物具有纳米级粒径（81.22±0.44nm），在pH 3.0、CS:ANCs:PC质量/体积比为1:1:5时，包封率为91.97±0.33%。傅里叶变换红外光谱和紫外可见光谱表明，ANCs可通过静电相互作用嵌入CS-PC载体中。扫描电子显微镜和热重分析表明，具有堆叠球形颗粒结构的CS-ANCs-PC具有良好的热稳定性。与游离花青素相比，CS-ANCs-PC具有更好的DPPH·和·OH清除活性、更强的环境稳定性以及在体外消化中的更好靶向释放。本研究可为提高蓝莓产业中花青素的稳定性提供重要的基础依据。
