Stabilization of Black Soybean Anthocyanin by Chitosan Nanoencapsulation and Copigmentation

Journal of Food Biochemistry

Volumn 41, Issue 2, 2017, Pages

  Ko, Aera ^a   Lee, Ji Soo ^a   Sop Nam, Hee ^b   Gyu Lee, Hyeon ^a  

^a Hanyang University   (South Korea)

^b Bioalpha Inc   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; COLOR; GELATION; NUTRITION; STABILITY;

ANTHOCYANIN STABILITIES; ANTI-OXIDANT ACTIVITIES; COLOR STABILITY; HIGH TEMPERATURE; HYPOLIPIDEMIC EFFECT; IONIC GELATION METHOD; NANO-ENCAPSULATION; RELATED PRODUCTS;

ANTHOCYANINS;

EID: 84992520619     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12316     Document Type: Article

References (34)

1. Augustin, M.A. and Hemar, Y. 2009. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chem. Soc. Rev. 38, 902–912.
2. Bae, I.Y., Lee, H.I., Ko, A. and Lee, H.G. 2013. Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index. Food Sci. Biotechnol. 22, 1301–1307.
3. Bergeron, S., Beltrán, J.G. and Servio, P. 2010. Reaction rate constant of methane clathrate formation. Fuel 89, 294–301.
4. Bkowska, A., Kucharska, A.Z. and Oszmiański, J. 2003. The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex. Food Chem. 81, 349–355.
5. Burin, V.M., Rossa, P.N., Ferreira-Lima, N.E., Hillmann, M.C.R. and Boirdignon-Luiz, M.T. 2011. Anthocyanins: Optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink. Int. J. Food Sci. Tech. 46, 186–193.
6. Castañeda-Ovando, A., Pacheco-Hernández, M.D.L., Páez-Hern Ndez, M.E., Rodríguez, J.A. and Galán-Vidal, C.A. 2009. Chemical studies of anthocyanins: A review. Food Chem. 113, 859–871.
7. Cavalcanti, R.N., Santos, D.T. and Meireles, M.A.A. 2011. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—an overview. Food Res. Int. 44, 499–509.
8. Estupiñan, D.C., Schwartz, S.J. and Garzón, G.A. 2011. Antioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages colored with Andes Berry (Rubus glaucus Benth) anthocyanin powder. J. Food Sci. 76, S26–S34.
9. Ferreira, D.S., Faria, A.F., Grosso, C.R.F. and Mercadante, A.Z. 2009. Encapsulation of blackberry anthocyanins by thermal gelation of curdlan. J. Brazil. Chem. Soc. 20, 1908–1915.
10. Gris, E.F., Ferreira, E.A., Falcão, L.D. and Bordignon-Luiz, M.T. 2007. Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems. Food Chem. 100, 1289–1296.
11. Hosseinian, F.S., Li, W. and Beta, T. 2008. Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chem. 109, 916–924.
12. Hu, B., Pan, C., Sun, Y., Hou, Z., Ye, H. and Zeng, X. 2008. Optimization of fabrication parameters to produce chitosan− tripolyphosphate nanoparticles for delivery of tea catechins. J. Agric. Food Chem. 56, 7451–7458.
13. Hubbermann, E., Heins, A., St Ckmann, H. and Schwarz, K. 2006. Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates. Eur. Food Res. Technol. 223, 83–90.
14. Idham, Z., Muhamad, I.I., Mohd Setapar, S.H. and Sarmidi, M.R. 2012. Effect of thermal processes on roselle anthocyanins encapsulated in different polymer matrices. J. Food Process. Preserv. 36, 176–184.
15. Jang, K.I. and Lee, H.G. 2008. Stability of chitosan nanoparticles for L-ascorbic acid during heat treatment in aqueous solution. J. Agric. Food Chem. 56, 1936–1941.
16. Kim, S.-Y., Ko, K.-O., Lee, Y.-S., Kim, H.-S. and Kim, Y.-H. 2008a. Extraction efficiency and stability of anthocyanin pigments in black soybean seed coat. Korean J. Crop Sci. 53, 84–88.
17. Kim, Y.-H., Kim, D.-S., Woo, S.-S., Kim, H.-H., Lee, Y.-S., Kim, H.-S., Ko, K.-O. and Lee, S.-K. 2008b. Antioxidant activity and cytotoxicity on human cancer cells of anthocyanin extracted from black soybean. Korean J. Crop Sci. 53, 407–412.
18. Kirca, A. and Cemeroğlu, B. 2003. Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chem. 81, 583–587.
19. Kirca, A., Özkan, M. and Cemeroğlu, B. 2007. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem. 101, 212–218.
20. Kopjar, M., Jakšić, K. and Piližota, V. 2012. Influence of sugars and chlorogenic acid addition on anthocyanin content, antioxidant activity and color of blackberry juice during storage. J. Food Process. Preserv. 36, 545–552.
21. Kopjar, M., Tiban, N.N., Pilizota, V. and Babic, J. 2009. Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries. J. Food Process. Preserv. 33, 1–11.
22. Kwon, I.C., Kim, K., Kim, S., Chung, H. and Jeong, S.Y. 2004. Drug delivery systems using chitosan nanoparticles. Polym. Sci. Technol. 15, 396–401.
23. Lee, J-S., Kim, G-H. and Lee, H.G. 2010. Characterics of antioxidant activity of Elsholtzia splendens extract-loaded nanoparticles. J. Agric. Food Chem. 58, 3316–3321.
24. Nicou, E.É., Savard, S. and Belkacemi, K. 2007. Anthocyanins in wild blueberries of Quebec: Extraction and identification. J. Agric. Food Chem. 55, 5626–5635.
25. Nikkhah, E., Khayamy, M., Heidari, R. and Jamee, R. 2007. Effect of sugar treatment on stability of anthocyanin pigments in berries. J. Biol. Sci. 7, 1412–1417.
26. Rein, M.J. and Heinonen, M. 2004. Stability and enhancement of berry juice color. J. Agric. Food Chem. 52, 3106–3114.
27. Sadilova, E., Stintzing, F.C., Kammerer, D.R. and Carle, R. 2009. Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment. Food Res. Int. 42, 1023–1033.
28. 2 as solvent. Food Res. Int. 50, 617–624.
29. Sari, P., Wijaya, C.H., Sajuthi, D. and Supratman, U. 2012. Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins. Food Chem. 132, 1908–1914.
30. Takahashi, R., Ohmori, R., Kiyose, C., Momiyama, Y., Ohsuzu, F. and Kondo, K. 2005. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. J. Agric. Food Chem. 53, 4578–4582.
31. Takeoka, G.R., Dao, L.T., Full, G.H., Wong, R.Y., Harden, L.A., Edwards, R.H. and Berrios, J.D.J. 1997. Characterization of black bean (Phaseolus vulgaris L.) anthocyanins. J. Agric. Food Chem. 45, 3395–3400.
32. Varasteh, F., Arzani, K., Barzegar, M. and Zamani, Z. 2012. Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) fruit during cold storage. Food Chem. 130, 267–272.
33. Xu, B. and Chang, S.K.C. 2008. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans ini relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones. J. Agric. Food Chem. 56, 8365–8373.
34. Yang, J., Guo, J. and Yuan, J. 2008. In vitro antioxidant properties of rutin. LWT Food Sci. Technol. 41, 1060–1066.