Open AccessPreparation of blueberry anthocyanin liposomes and changes of vesicle properties, physicochemical properties, in vitro release, and antioxidant activity before and after chitosan modification
Author(s) -
Wang Lei,
Wang Lulu,
Wang Xi,
Lu Baojun,
Zhang Jing
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2649
Subject(s) - anthocyanin , chitosan , liposome , antioxidant , zeta potential , chemistry , in vitro , in vivo , chromatography , food science , biochemistry , nanoparticle , materials science , nanotechnology , biology , microbiology and biotechnology
The preparation of blueberry anthocyanin liposomes (BAL) was optimized by response surface methodology. Then, chitosan was used to modify BAL and the environmental stability, in vitro release, and antioxidant activity studies of anthocyanin liposome (An‐Lip), and chitosan‐modified anthocyanin liposome (CS‐An‐Lip) was studied. The results showed that the particle size, zeta potential, and entrapment efficiency of BAL were 210.7 ± 1.8 nm, ‐ 20.0 ± 1.0 mV, and 82.13%, respectively. After chitosan modification, the encapsulation efficiency and zeta potential of anthocyanin liposomes were improved. The results of environmental stability analysis showed that under certain conditions, the addition of chitosan could stabilize the color characteristics of anthocyanins and the loading amount of anthocyanins (LC%). In vitro release and simulated gastrointestinal digestion experiments showed that the addition of chitosan not only prolonged the sustained‐release time of anthocyanins, but also prolonged the residence time of anthocyanins in vivo, giving full play to the drug effect. In addition, the antioxidant activity test results showed that CS‐An‐Lip increased the antioxidant activity of anthocyanins.