Preparing, optimising, and evaluating chitosan nanocapsules to improve the stability of anthocyanins from <i>Aronia melanocarpa</i>
Mingyue Wang, Li Li, Meizhi Wan, Yang Lin, Yuqi Tong, Yanmin Cui, Haotian Deng, Chang Tan, Yanwen Kong, Xianjun Meng
Abstract
During <italic>in vitro</italic> digestion and enviromental storage, the chitosan nanocapsulation was successfully improved the physical and oxidative stability of anthocyanins from <italic>Aronia melanocarpa</italic>.
Topics & Concepts
NanocapsulesChemistryChitosanZeta potentialDispersityAntioxidantFood scienceNanotechnologyOrganic chemistryNanoparticleMaterials sciencePhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsMicrobial Metabolites in Food Biotechnology