文献类型：期刊文献

英文题名：Preparation and structural characterization of chitosan-sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins

作者：Chen, Boyu[1];Ai, Chao[1];He, Yuanju[1];Zheng, Yimei[1];Chen, Lei[1];Teng, Hui[1]

机构：[1]Guangdong Ocean Univ, Guangdong Higher Educ Inst, Guangdong Prov Engn Technol Res Ctr Seafood, Key Lab Adv Proc Aquat Prod,Coll Food Sci & Techno, Zhanjiang 524088, Peoples R China

年份：2024

卷号：23

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001301199400001)、、EI(收录号：20240233735)、WOS

基金：This work is supported by the National Natural Science Foundation of China (NSFC, Grant No. 32272315, 32372335) , the Natural Science Foundation of Guangdong Province (2022A1515010694) , the Key Field Special Project of High Education of Guangdong Province (2023ZDZX2026) .

语种：英文

外文关键词：Anthocyanins; Chitosan; Nanocapsules; Stability; Sodium alginate

外文摘要：This study prepared a nanocapsule (NPs) from chitosan (CS) and sodium alginate (ALG) and used them to enhance the stability of blueberry anthocyanins (BA) The optimal NPs was obtained at pH value of 3.25, BA concentration of 0.5 mg/mL and mixing ratio of CS to ALG of 1:1 (W/W). Further, the formation of composite NPs was confirmed by a series of characterization methods. The CS-BA-ALG NPs appeared spherical, smooth, and evenly distributed when observed under an optical microscope and transmission Electron Microscope. The X-ray Diffractometer and Fourier Transform Infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form NPs. Thermogravimetric analysis and differential scanning calorimetry results demonstrated that the CS-BA-ALG NPs system significantly improved the thermal stability of anthocyanins. In addition, it was also proved that CS-BA-ALG NPs showed high antioxidant capacity and protection capacity.