Nanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin
Nanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin
Date
2021
Authors
Sekhar Chatterjee, Niladri
Kumar Dara, Pavan
Perumcherry Raman, Sreerekha
K Vijayan, Divya
Sadasivam, Jayashree
Mathew, Suseela
Nagarajarao Ravishankar, Chandragiri
Anandan, Rangasamy
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Chemical Industry (SCI)
Abstract
BACKGROUND: Anthocyanins are flavonoids that are potential antioxidant, anti-inflammatory, anti-obesity, and anticarcinogenic
nutraceutical ingredients. However, low chemical stability and low bioavailability limit the use of anthocyanins in
food. Nanoencapsulation using biopolymers is a recent successful strategy for stabilization of anthocyanins. This study reports
the development, characterization, and antioxidant activity of black carrot anthocyanin-loaded chitosan nanoparticles (ACNPs).
RESULTS: The ionic gelation technique yielded the ACNPs. The mean hydrodynamic diameter d and polydispersity index PDI of
chitosan nanoparticles and ACNPs were found to be d = 455 nm and PDI = 0.542 respectively for chitosan nanoparticles and
d = 274 nm and PDI = 0.376 respectively for ACNPs. The size distribution was bimodal. The surface topography revealed that
the ACNPs are spherical and display a coacervate structure. Fourier transforminfrared analysis revealed physicochemical interactions
of anthocyanins with chitosan. The loading process could achieve an encapsulation efficiency of 70%. The flow behavior
index η of encapsulated ACNPs samples revealed Newtonian and shear thickening characteristics. There was a marginal reduction
in the in vitro antioxidant potential of anthocyanins after nanoencapsulation, as evidenced from 2,2-diphenyl-1-picrylhydrazyl,
ferric reducing antioxidant power, and 2,20-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays. Interestingly, the in vivo
antioxidant potential of anthocyanins improved following nanoencapsulation, as observed in the serum antioxidant assays.
CONCLUSION: The optimized nanoencapsulation process resulted in spherical nanoparticles with appreciable encapsulation
efficiency. The nanoencapsulation process improved the in vivo antioxidant activity of anthocyanins, indicating enhanced stability
and bioavailability. The promising antioxidant activity of the ACNPs suggests a potential for utilization as a nutraceutical
supplement.
Description
Keywords
flavonoids, chitosan nanoparticles, nanoencapsulation, antioxidant, nutraceutical
Citation
DOI 10.1002/jsfa.11175