title: Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage.
abstract: The optimal preparation parameters to create anthocyanin-loaded chitosan nanoparticles was predicted using response surface methodology (RSM). A Box-Behnken design was used to determine the preparation parameters that would achieve the preferred particle size and high encapsulation efficiency. The result suggested that the optimized conditions were 2.86mg/mL carboxymethyl chitosan (CMC), 0.98mg/mL chitosan hydrochloride (CHC) and 5.97mg anthocyanins. Using the predicted amounts, the experimentally prepared particles averaged 219.53nm with 63.15% encapsulation efficiency. The result was less than 5% different than the predicted result of 214.83nm particle size and 61.80% encapsulation efficiency. Compared with the free anthocyanin solution, the anthocyanin-loaded chitosan nanoparticles showed a slowed degradation in simulated gastrointestinal fluid. Compared with the free anthocyanin solutions in a model beverage system, the stability of the anthocyanins was increased in the anthocyanin-loaded chitosan nanoparticles.
authors.affiliation: College of Tea & Food Science, Anhui Agricultural University, Hefei 230036, People's Republic of China.
authors.forename: Bo
authors.initials: B
authors.lastname: He
authors.affiliation: College of Tea & Food Science, Anhui Agricultural University, Hefei 230036, People's Republic of China.
authors.forename: Jiao
authors.initials: J
authors.lastname: Ge
authors.affiliation: Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant, Zhangzhou, Fujian, People's Republic of China.
authors.forename: Pengxiang
authors.initials: P
authors.lastname: Yue
authors.affiliation: Department of Nutrition and Food Sciences, Technische Universität München, Freising, München, Germany.
authors.forename: XueYang
authors.initials: X
authors.lastname: Yue
authors.affiliation: College of Tea & Food Science, Anhui Agricultural University, Hefei 230036, People's Republic of China.
authors.forename: Ruiyan
authors.initials: R
authors.lastname: Fu
authors.affiliation: College of Tea & Food Science, Anhui Agricultural University, Hefei 230036, People's Republic of China. Electronic address: liangjin@ahau.edu.cn.
authors.forename: Jin
authors.initials: J
authors.lastname: Liang
authors.affiliation: College of Tea & Food Science, Anhui Agricultural University, Hefei 230036, People's Republic of China. Electronic address: sharling@ahau.edu.cn.
authors.forename: Xueling
authors.initials: X
authors.lastname: Gao
mesh_terms: D000872:Anthocyanins / Q000378:metabolism*; D001628:Beverages; D001826:Body Fluids; D048271:Chitosan / Q000031:analogs & derivatives* / Q000737:chemistry*; D004337:Drug Carriers / Q000737:chemistry*; D041981:Gastrointestinal Tract; D006801:Humans; D053758:Nanoparticles; D010316:Particle Size
chemical_list: D000872:Anthocyanins; D004337:Drug Carriers; C514968:carboxymethyl-chitosan; D048271:Chitosan
keywords: Anthocyanins; Beverage; Carboxymethyl chitosan; Chitosan hydrochloride; Gastrointestinal tract; Nanoparticle; Response surface methodology; Storage stability