Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan
J Ge, P Yue, J Chi, J Liang, X Gao - Food Hydrocolloids, 2018 - Elsevier
Anthocyanins as food additives have attracted increasing interest from the food industries,
due to its potential health-related functionalities. However, it is low stability to limit its …
due to its potential health-related functionalities. However, it is low stability to limit its …
Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and …
S Wang, X Ye, Y Sun, J Liang, P Yue, X Gao - Food Chemistry, 2021 - Elsevier
Anthocyanins (ACNs) are naturally derived colorants and antioxidants added to
manufactured foods. ACNs were encapsulated in nanocomplexes with chitosan …
manufactured foods. ACNs were encapsulated in nanocomplexes with chitosan …
Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: Stability, antioxidant capacity, and bioaccessibility
H Cui, X Si, J Tian, Y Lang, N Gao, H Tan, Y Bian… - Food …, 2022 - Elsevier
Anthocyanins (ACNs) have attracted considerable research attention because of their
excellent biological activities, but their low stability and bioavailability limit their applications …
excellent biological activities, but their low stability and bioavailability limit their applications …
Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro
J Ge, X Yue, S Wang, J Chi, J Liang, Y Sun… - Food Research …, 2019 - Elsevier
To improve sustained-release property, stability and bioavailability of anthocyanins (ACNs)
in vitro, we fabricated the nanocomplexes with chitosan hydrochloride (CHC), carboxymethyl …
in vitro, we fabricated the nanocomplexes with chitosan hydrochloride (CHC), carboxymethyl …
Olive pectin-chitosan nanocomplexes for improving stability and bioavailability of blueberry anthocyanins
Blueberry anthocyanins (ANCs) are natural dietary bioactive colorants, but are unstable and
easily degraded. To improve their stability, we constructed the nanocarriers for ANCs …
easily degraded. To improve their stability, we constructed the nanocarriers for ANCs …
Nanoencapsulation in low‐molecular‐weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin
NS Chatterjee, PK Dara… - Journal of the …, 2021 - Wiley Online Library
BACKGROUND Anthocyanins are flavonoids that are potential antioxidant, anti‐
inflammatory, anti‐obesity, and anti‐carcinogenic nutraceutical ingredients. However, low …
inflammatory, anti‐obesity, and anti‐carcinogenic nutraceutical ingredients. However, low …
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study
X Zhao, X Zhang, S Tie, S Hou, H Wang, Y Song… - Food …, 2020 - Elsevier
Anthocyanins is a type of natural pigment with a variety of physiological activities, are
unstable and prone to degradation. In order to improve the stability of anthocyanin, in this …
unstable and prone to degradation. In order to improve the stability of anthocyanin, in this …
Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins
C Xie, Q Wang, R Ying, Y Wang, Z Wang, M Huang - Food Hydrocolloids, 2020 - Elsevier
We fabricated a novel nanocomplex-embedded hydrogel system to facilitate the stabilization
of blueberry anthocyanins (ATCs). The strategy involved the copigmentation between ATCs …
of blueberry anthocyanins (ATCs). The strategy involved the copigmentation between ATCs …
Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins
For improving stability of fruit anthocyanins (ACN), this study investigated the use of
cellulose nanocrystal (CNC) as a macroion crosslinking agent to develop blueberry …
cellulose nanocrystal (CNC) as a macroion crosslinking agent to develop blueberry …
Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage
B He, J Ge, P Yue, XY Yue, R Fu, J Liang, X Gao - Food Chemistry, 2017 - Elsevier
The optimal preparation parameters to create anthocyanin-loaded chitosan nanoparticles
was predicted using response surface methodology (RSM). A Box-Behnken design was …
was predicted using response surface methodology (RSM). A Box-Behnken design was …
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