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

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dc.contributor.authorSekhar Chatterjee, Niladri
dc.contributor.authorKumar Dara, Pavan
dc.contributor.authorPerumcherry Raman, Sreerekha
dc.contributor.authorK Vijayan, Divya
dc.contributor.authorSadasivam, Jayashree
dc.contributor.authorMathew, Suseela
dc.contributor.authorNagarajarao Ravishankar, Chandragiri
dc.contributor.authorAnandan, Rangasamy
dc.date.accessioned2022-04-01T09:51:22Z
dc.date.available2022-04-01T09:51:22Z
dc.date.issued2021
dc.description.abstractBACKGROUND: 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.en_US
dc.identifier.citationDOI 10.1002/jsfa.11175en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5994
dc.language.isoenen_US
dc.publisherSociety of Chemical Industry (SCI)en_US
dc.subjectflavonoidsen_US
dc.subjectchitosan nanoparticlesen_US
dc.subjectnanoencapsulationen_US
dc.subjectantioxidanten_US
dc.subjectnutraceuticalen_US
dc.titleNanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyaninen_US
dc.typeArticleen_US
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