An update on the new achievements in the nanocapsulation of anthocyanins

سال انتشار: 1399
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 432

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شناسه ملی سند علمی:

JR_NAMJ-7-2_001

تاریخ نمایه سازی: 23 تیر 1399

چکیده مقاله:

Natural food pigments are commonly utilized for the improvement of the qualitative properties of foods and/or inhibit the development of chronic and degenerative diseases. Several studies have documented the beneficial health effects of natural food pigments, such as anthocyanins, chlorophylls, and carotenoids. These effects mainly depend on the stability, bioactivity, and bioavailability of these pigments. Various techniques have been used to encapsulate natural pigments. Anthocyanins are a member of flavonoid groups, which are responsible for attractive food colors. Due to the positive surface charge of anthocyanin molecules, they absorb light and gain color. The micro- and nano-encapsulation of ingredients using natural polymers are important techniques to improve their stability, solubility, and bioavailability. This review study aimed to elaborate on the recent advancement in the encapsulation of anthocyanin as an attractive natural pigment using five techniques, including coacervation, spray drying, liposomal system, electrospraying, and microwave-assisted encapsulation methods.

نویسندگان

Davoud Salarbashi

Nanomedicine Research Center, Gonabad University of Medical Sciences, Gonabad, Iran| Department of Nutrition and Biochemistry, School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran

Javad Bazeli

Department of Emergency Medicine, School of Nursing and Midwifery, Gonabad University of Medical Sciences, Gonabad, Iran

Elham Fahmideh Rad

Department of Applied Sciences, Applied Chemistry Section, Higher College of Technology (HCT), Muscat, Sultanate of Oman

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