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
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Date
2021-03-01
Authors
Chatterjee, N. S.
Dara, P. K
Sreerekha, P. R.
Vijayan, D. K.
Jayashree Sadasivam
Suseela Mathew
Ravishankar, C. N.
Anandan, R.
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Publisher
Wiley
Abstract
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.
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DOI 10.1002/jsfa.11175