Abstract：
:The bioavailability of anthocyanins from Aronia melanocarpa is limited by their high degradation rates and poor stability. One way to protect anthocyanins is to deliver them using amylopectin nanoparticles (APNPs). In this study, we used distilled water as the reaction system, and achieved the most stable formulation of anthocyanins and APNPs using a mass ratio of 1:12, a pH of 3, and a binding time of 60 min, at which the binding rates were 81.52%, 82.67%, and 84.00%, respectively. Moreover, electron microscopy, X-ray diffraction, and Fourier-transform infrared spectroscopy were applied to observe microstructural changes with each combination. The observed stabilities and antioxidant activities indicated that binding played a role in protecting anthocyanins from heat, oxidization, reduction reactions, and metallic ions. Finally, our in vitro-digestion results suggested that the optimized compound can partially avoid degradation and diffusion, wherein the anthocyanin retention rate and FRAP value increased to 17.05% and 24.85%, respectively.
journal_name
Food Chemjournal_title
Food chemistryauthors
Tong Y,Deng H,Kong Y,Tan C,Chen J,Wan M,Wang M,Yan T,Meng X,Li Ldoi
10.1016/j.foodchem.2019.125687subject
Has Abstractpub_date
2020-05-01 00:00:00pages
125687eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31814-Xjournal_volume
311pub_type
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