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Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee.

Authors
  • Wang, Shuo1
  • Ye, Xinqi1
  • Sun, Yue1
  • Liang, Jin1
  • Yue, Pengxiang2
  • Gao, Xueling3
  • 1 Key Laboratory of Food Nutrition and Safety, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. , (China)
  • 2 Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant, Zhangzhou 363000, China. , (China)
  • 3 Key Laboratory of Food Nutrition and Safety, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: [email protected] , (China)
Type
Published Article
Journal
Food chemistry
Publication Date
Aug 01, 2020
Volume
336
Pages
127707–127707
Identifiers
DOI: 10.1016/j.foodchem.2020.127707
PMID: 32763737
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Anthocyanins (ACNs) are naturally derived colorants and antioxidants added to manufactured foods. ACNs were encapsulated in nanocomplexes with chitosan hydrochloride (CHC), carboxymethyl chitosan (CMC) and whey protein isolate (WPI). The ACN-loaded CHC/CMC-WPI nanocomplexes (ACN-CHC/CMC-WPI) showed a preferred particle size (332.20 nm) and zeta potential (+23.65 mV) and a high encapsulation efficiency (60.70%). ACN-CHC/CMC-WPI nanocomplexes exhibited a smooth spherical shape by transmission electron microscopy. Fourier transform infrared (FT-IR) and Raman spectroscopy confirmed interactions between the ACNs and the encapsulation materials (CHC/CMC-WPI). The nanocomplexes or the nanocomplexes incorporated into coffee beverage better protected ACNs at high temperature compared to the unencapsulated ACNs. In simulated gastrointestinal fluids, the ACNs in the ACN-CHC/CMC-WPI were more stable and more slower released over time. The nanocomplexes maintained high DPPH and hydroxyl free radical scavenging activities. This study indicated that CHC/CMC-WPI nanocomplexes can improve the thermal stability and slow the release of ACNs added to food products. Copyright © 2020 Elsevier Ltd. All rights reserved.

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