Nanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin

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dc.contributor.authorChatterjee, N. S.
dc.contributor.authorDara, P. K
dc.contributor.authorSreerekha, P. R.
dc.contributor.authorVijayan, D. K.
dc.contributor.authorJayashree Sadasivam
dc.contributor.authorSuseela Mathew
dc.contributor.authorRavishankar, C. N.
dc.contributor.authorAnandan, R.
dc.date.accessioned2024-10-04T10:04:15Z
dc.date.available2024-10-04T10:04:15Z
dc.date.issued2021-03-01
dc.description.abstractAnthocyanins 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.
dc.identifier.citationDOI 10.1002/jsfa.11175
dc.identifier.urihttps://drs.cift.res.in/123456789/6423
dc.language.isoen
dc.publisherWiley
dc.titleNanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin
dc.typeArticle
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