Jian Chen1, Xiaoyun Tao, Meng Zhang, Aidong Sun, Liyi Zhao. 1. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China.
Abstract
BACKGROUND: Since they would be easily decomposed under alkaline conditions, anthocyanins are likely to have poor oxidation stability. However, encapsulated with protein molecules, anthocyanins could be protected owing to the slowing down of the oxidation process. In this study, the characteristics of nanoparticles, formed by the interactions of anthocyanins with bovine serum albumin (BSA), and their impact on the oxidation stability of anthocyanins were investigated. RESULTS: Both BSA and anthocyanin-bound BSA could form self-assembled nanoparticles in phosphate buffer (pH 7.4), and the particle size of anthocyanin-bound BSA (20-25 nm) was smaller than that of BSA (35-40 nm). The ratio of BSA to anthocyanin was 1:10. The radical scavenging rates of BSA-bound anthocyanin were lower than those of the unbound anthocyanin. No significant difference was seen in the stability between the unbound and BSA-bound anthocyanin in the simulated gastric system, whereas a difference was seen in the simulated intestinal system. The amount of unbound anthocyanin decreased by 70% after 6 h, while BSA-bound anthocyanin was almost unchanged. BSA exhibited a remarkable effect on the oxidation stability of anthocyanins. CONCLUSION: BSA nanocarriers could improve the stability of anthocyanin under neutral conditions, which has great potential for applications.
BACKGROUND: Since they would be easily decomposed under alkaline conditions, anthocyanins are likely to have poor oxidation stability. However, encapsulated with protein molecules, anthocyanins could be protected owing to the slowing down of the oxidation process. In this study, the characteristics of nanoparticles, formed by the interactions of anthocyanins with bovineserum albumin (BSA), and their impact on the oxidation stability of anthocyanins were investigated. RESULTS: Both BSA and anthocyanin-bound BSA could form self-assembled nanoparticles in phosphate buffer (pH 7.4), and the particle size of anthocyanin-bound BSA (20-25 nm) was smaller than that of BSA (35-40 nm). The ratio of BSA to anthocyanin was 1:10. The radical scavenging rates of BSA-bound anthocyanin were lower than those of the unbound anthocyanin. No significant difference was seen in the stability between the unbound and BSA-bound anthocyanin in the simulated gastric system, whereas a difference was seen in the simulated intestinal system. The amount of unbound anthocyanin decreased by 70% after 6 h, while BSA-bound anthocyanin was almost unchanged. BSA exhibited a remarkable effect on the oxidation stability of anthocyanins. CONCLUSION: BSA nanocarriers could improve the stability of anthocyanin under neutral conditions, which has great potential for applications.