Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage

详细信息    查看全文

• 作者：Bo He^a ; ¹ ; Jiao Ge^a ; ¹ ; Pengxiang Yue^b ; XueYang Yue^c ; Ruiyan Fu^a ; Jin Liang^a ; ^{liangjin@ahau.edu.cn} ; Xueling Gao^a ; ^{sharling@ahau.edu.cn}
• 关键词：Anthocyanins ; Response surface methodology ; Carboxymethyl chitosan ; Chitosan hydrochloride ; Nanoparticle ; Gastrointestinal tract ; Beverage ; Storage stability
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1671-1677
• 全文大小：900 K
• 卷排序：221

文摘

Response surface-optimized preparation of anthocyanin-loaded chitosan nanoparticles. Box-Behnken design for high encapsulation efficiency and small particle size. First anthocyanin nanoparticles of carboxymethyl chitosan and chitosan hydrochloride. Chitosan nanoparticles delayed anthocyanin degradation in simulated GI fluid. Chitosan nanoparticles increased anthocyanin storage stability in a model beverage.