Preparation and Characterization of Anthocyanin Nano-microcapsules of Sorbus melanocarpa

被引：0

作者：

Hailong L. ^{[1
]}

Zilong M. ^{[1
]}

Shuai M. ^{[1
]}

Jun L. ^{[1
]}

Bin D. ^{[1
]}

Fengmei Z. ^{[1
]}

机构：

[1] College of Food Science and Technology, Hebei Normal University of Science and Technology, Hebei, Changli

来源：

Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 12期

关键词：

anthocyanins; nanocapsules; response surface optimization; Sorbus melanocarpa;

D O I：

10.16429/j.1009-7848.2022.12.020

中图分类号：

学科分类号：

摘要：

The anthocyanins and polyphenols in Sorbus melanocarpa are the highest in known plants, and have a variety of health-care functions. However, due to the poor stability and low bioavailability of anthocyanins, their application in various industries is limited. In this study, chitosan and polyglutamic acid were used to encapsulate the anthocyanin of Sorbus melanocarpa by ion gel method under pH drive to improve the stability of anthocyanin of Sorbus melanocarpa. On the basis of single factor experiments, three significant factors were selected to conduct response surface optimization experiments with the embedding rate as an indicator, the best preparation conditions for obtaining Sorbus melanocarpa nano-microcapsules are: 36 mg of anthocyanins, 1.3 mg/mL of chitosan, 60 minutes of mixing time, and mass ratio of chitosan; polyglutamic acid 2:1, pH 4.5, the obtained Sorbus melanocarpa anthocyanin nano - microcapsules have an embedding rate of 59.54%, a particle size of 317.5 nm, and a Zeta potential of 36.7 mV, Observed by scanning electron microscope, the anthocyanin nanocapsules of Sorbus melanocarpa are smooth and oval in appearance. This indicates that the anthocyanin nanocapsules of Sorhus melanocarpa have good structure and stability, which is beneficial to expand its application range in the food industry. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：191 / 199

页数：8

共 31 条

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