An update on the new achievements in the nanocapsulation of anthocyanins
Natural food pigments are commonly utilized for the improvement of the qualitative properties of foods and/or inhibit the development of chronic and degenerative diseases. Several studies have documented the beneficial health effects of natural food pigments, such as anthocyanins, chlorophylls, and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Mashhad University of Medical Sciences
2020-04-01
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| Series: | Nanomedicine Journal |
| Subjects: | |
| Online Access: | http://nmj.mums.ac.ir/article_14628_65ed42cc9194c86541fc915d166250c4.pdf |
| _version_ | 1818318937849331712 |
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| author | Davoud Salarbashi Javad Bazeli Elham Fahmideh Rad |
| author_facet | Davoud Salarbashi Javad Bazeli Elham Fahmideh Rad |
| author_sort | Davoud Salarbashi |
| collection | DOAJ |
| description | Natural food pigments are commonly utilized for the improvement of the qualitative properties of foods and/or inhibit the development of chronic and degenerative diseases. Several studies have documented the beneficial health effects of natural food pigments, such as anthocyanins, chlorophylls, and carotenoids. These effects mainly depend on the stability, bioactivity, and bioavailability of these pigments. Various techniques have been used to encapsulate natural pigments. Anthocyanins are a member of flavonoid groups, which are responsible for attractive food colors. Due to the positive surface charge of anthocyanin molecules, they absorb light and gain color. The micro- and nano-encapsulation of ingredients using natural polymers are important techniques to improve their stability, solubility, and bioavailability. This review study aimed to elaborate on the recent advancement in the encapsulation of anthocyanin as an attractive natural pigment using five techniques, including coacervation, spray drying, liposomal system, electrospraying, and microwave-assisted encapsulation methods. |
| first_indexed | 2024-12-13T10:01:10Z |
| format | Article |
| id | doaj.art-6c64e8cfbbd2404f86f7800275efa945 |
| institution | Directory Open Access Journal |
| issn | 2322-3049 2322-5904 |
| language | English |
| last_indexed | 2024-12-13T10:01:10Z |
| publishDate | 2020-04-01 |
| publisher | Mashhad University of Medical Sciences |
| record_format | Article |
| series | Nanomedicine Journal |
| spelling | doaj.art-6c64e8cfbbd2404f86f7800275efa9452022-12-21T23:51:40ZengMashhad University of Medical SciencesNanomedicine Journal2322-30492322-59042020-04-0172879710.22038/nmj.2020.07.00114628An update on the new achievements in the nanocapsulation of anthocyaninsDavoud Salarbashi0Javad Bazeli1Elham Fahmideh Rad2Nanomedicine Research Center, Gonabad University of Medical Sciences, Gonabad, Iran| Department of Nutrition and Biochemistry, School of Medicine, Gonabad University of Medical Sciences, Gonabad, IranDepartment of Emergency Medicine, School of Nursing and Midwifery, Gonabad University of Medical Sciences, Gonabad, IranDepartment of Applied Sciences, Applied Chemistry Section, Higher College of Technology (HCT), Muscat, Sultanate of OmanNatural food pigments are commonly utilized for the improvement of the qualitative properties of foods and/or inhibit the development of chronic and degenerative diseases. Several studies have documented the beneficial health effects of natural food pigments, such as anthocyanins, chlorophylls, and carotenoids. These effects mainly depend on the stability, bioactivity, and bioavailability of these pigments. Various techniques have been used to encapsulate natural pigments. Anthocyanins are a member of flavonoid groups, which are responsible for attractive food colors. Due to the positive surface charge of anthocyanin molecules, they absorb light and gain color. The micro- and nano-encapsulation of ingredients using natural polymers are important techniques to improve their stability, solubility, and bioavailability. This review study aimed to elaborate on the recent advancement in the encapsulation of anthocyanin as an attractive natural pigment using five techniques, including coacervation, spray drying, liposomal system, electrospraying, and microwave-assisted encapsulation methods.http://nmj.mums.ac.ir/article_14628_65ed42cc9194c86541fc915d166250c4.pdfanthocyaninsbioavailabilitybioactivitynano-encapsulationpolymers |
| spellingShingle | Davoud Salarbashi Javad Bazeli Elham Fahmideh Rad An update on the new achievements in the nanocapsulation of anthocyanins Nanomedicine Journal anthocyanins bioavailability bioactivity nano-encapsulation polymers |
| title | An update on the new achievements in the nanocapsulation of anthocyanins |
| title_full | An update on the new achievements in the nanocapsulation of anthocyanins |
| title_fullStr | An update on the new achievements in the nanocapsulation of anthocyanins |
| title_full_unstemmed | An update on the new achievements in the nanocapsulation of anthocyanins |
| title_short | An update on the new achievements in the nanocapsulation of anthocyanins |
| title_sort | update on the new achievements in the nanocapsulation of anthocyanins |
| topic | anthocyanins bioavailability bioactivity nano-encapsulation polymers |
| url | http://nmj.mums.ac.ir/article_14628_65ed42cc9194c86541fc915d166250c4.pdf |
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