Zhang Lianlian, Li Yan, Fu Xiaoji
Institute of Agricultural Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330299, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Foods. 2025 Feb 21;14(5):731. doi: 10.3390/foods14050731.
Anthocyanin (ACN) is a natural pigment with various biological activities, but their stability is compromised by external environmental factors, which limits their practical application in food processing. To enhance the stability of anthocyanin, double-layer-modified anthocyanin nanoliposomes (ACN-NLs) were prepared in this study using pea protein isolate (PPI) and inulin (IN) through layer-by-layer assembly in this study. The preparation conditions of unmodified, single-modified, and double-layer-modified nanoliposomes (ACN-NLs, PPI-ACN-NLs, and IN-PPI-ACN-NLs) were optimized via analysis of their average particle size, zeta potential, and encapsulation efficiency (EE). In addition, the structure of the nanoliposomes was characterized via transmission electron microscopy (TEM) and a Fourier transform infrared (FTIR) spectrometer. Furthermore, the thermal stability of nanoliposomes in hot cocoa and their release behavior during in vitro simulated digestion were evaluated. The results indicated that the optimal formulation for IN-PPI-ACN-NLs was 6% PPI and 2% IN. Under these conditions, the IN-PPI-ACN-NLs had a particle size of 270.2 ± 0.66 nm, a zeta potential of -15.76 ± 0.81 mV, and a high EE of 88.6 ± 0.71%. TEM analysis revealed that IN-PPI-ACN-NLs exhibited a spherical core-shell structure, while FTIR confirmed the interaction between ACNs and the encapsulating materials (PPI and IN). Compared with unmodified or monolayer-modified nanoliposomes, IN-PPI-ACN-NLs exhibited thermal stability in beverage systems and enhanced DPPH radical scavenging activity. During in vitro digestion, IN-PPI-ACN-NLs demonstrated a sustained-release effect and improved the digestive stability of ACN. These properties make it a promising functional additive for applications in the food and pharmaceutical industry.
花青素（ACN）是一种具有多种生物活性的天然色素，但其稳定性会受到外部环境因素的影响，这限制了它们在食品加工中的实际应用。为了提高花青素的稳定性，本研究使用豌豆分离蛋白（PPI）和菊粉（IN）通过层层组装制备了双层修饰的花青素纳米脂质体（ACN-NLs）。通过分析未修饰、单修饰和双层修饰纳米脂质体（ACN-NLs、PPI-ACN-NLs和IN-PPI-ACN-NLs）的平均粒径、zeta电位和包封率（EE），优化了它们的制备条件。此外，通过透射电子显微镜（TEM）和傅里叶变换红外（FTIR）光谱仪对纳米脂质体的结构进行了表征。此外，还评估了纳米脂质体在热可可中的热稳定性及其在体外模拟消化过程中的释放行为。结果表明，IN-PPI-ACN-NLs的最佳配方为6%PPI和2%IN。在这些条件下，IN-PPI-ACN-NLs的粒径为270.2±0.66nm，zeta电位为-15.76±0.81mV，高包封率为88.6±0.71%。TEM分析表明，IN-PPI-ACN-NLs呈现出球形核壳结构，而FTIR证实了ACN与包封材料（PPI和IN）之间的相互作用。与未修饰或单层修饰的纳米脂质体相比，IN-PPI-ACN-NLs在饮料系统中表现出热稳定性，并增强了DPPH自由基清除活性。在体外消化过程中，IN-PPI-ACN-NLs表现出缓释效果，并提高了ACN的消化稳定性。这些特性使其成为食品和制药行业中一种有前途的功能性添加剂。
