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Stabilization of Black Soybean Anthocyanin by Chitosan Nanoencapsulation and Copigmentation

Title
Stabilization of Black Soybean Anthocyanin by Chitosan Nanoencapsulation and Copigmentation
Author
이현규
Issue Date
2017-04
Publisher
WILEY
Citation
JOURNAL OF FOOD BIOCHEMISTRY, v. 41, no. 2, Article no. e12316
Abstract
To stabilize the color and the antioxidant activity of black soybean anthocyanin, the potential of nanoencapsulation and copigmentation was investigated. Anthocyanin was copigmented with sinapic acid and nanoencapsulated by the ionic gelation method. The stability of anthocyanin in terms of color and antioxidant activity was significantly improved by both nanoencapsulation and copigmentation (P < 0.05). The nanoencapsulation was more efficient in improving the antioxidant activity and the color stability of Anthocyanin at high temperature. In addition, the highest stability of anthocyanin was observed in the copigmented anthocyanin-loaded nanoparticles, in which half-lives and retention were more than 2.6 and 7.4-fold greater than those of nonencapsulated anthocyanin. These results suggested that a combination of copigmentation and nanoencapsulation could be an effective technique for improving the color and antioxidant stability of anthocyanin. Practical ApplicationsAlthough anthocyanin of black soybean has diverse health-promoting properties, such as antioxidant, anti-obesity, and hypolipidemic effects, few studies have been conducted with black soybean anthocyanin. In this manuscript, to stabilize the color and the antioxidant activity of black soybean anthocyanin, the potential of nanoencapsulation and copigmentation was investigated. The result suggests that a combination of copigmentation and nanoencapsulation could be useful for improving anthocyanin stability in terms of color and antioxidant activity. Therefore, this strategy for stability of black soybean anthocyanin could be practically employed in the food and nutrition industry because it can improve not only visual color but also biological activity of anthocyanin-related products.
URI
https://onlinelibrary.wiley.com/doi/abs/10.1111/jfbc.12316https://repository.hanyang.ac.kr/handle/20.500.11754/113709
ISSN
0145-8884; 1745-4514
DOI
10.1111/jfbc.12316
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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