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dc.contributor.author이현규-
dc.date.accessioned2019-11-24T15:00:07Z-
dc.date.available2019-11-24T15:00:07Z-
dc.date.issued2017-04-
dc.identifier.citationJOURNAL OF FOOD BIOCHEMISTRY, v. 41, no. 2, Article no. e12316en_US
dc.identifier.issn0145-8884-
dc.identifier.issn1745-4514-
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfbc.12316-
dc.identifier.urihttps://repository.hanyang.ac.kr/handle/20.500.11754/113709-
dc.description.abstractTo 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.en_US
dc.description.sponsorshipThis work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (313034-3).en_US
dc.language.isoen_USen_US
dc.publisherWILEYen_US
dc.titleStabilization of Black Soybean Anthocyanin by Chitosan Nanoencapsulation and Copigmentationen_US
dc.typeArticleen_US
dc.relation.no2-
dc.relation.volume41-
dc.identifier.doi10.1111/jfbc.12316-
dc.relation.page1-8-
dc.relation.journalJOURNAL OF FOOD BIOCHEMISTRY-
dc.contributor.googleauthorKo, Aera-
dc.contributor.googleauthorLee, Ji-Soo-
dc.contributor.googleauthorSop Nam, Hee-
dc.contributor.googleauthorLee, Hyeon Gyu-
dc.relation.code2017000266-
dc.sector.campusS-
dc.sector.daehakCOLLEGE OF HUMAN ECOLOGY[S]-
dc.sector.departmentDEPARTMENT OF FOOD & NUTRITION-
dc.identifier.pidhyeonlee-
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COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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