Preparation of nanoliposomes loaded with anthocyanins from grape skin extracts: stability, gastric absorption and antiproliferative properties-Reference-Cited by-同舟云学术

Preparation of nanoliposomes loaded with anthocyanins from grape skin extracts: stability, gastric absorption and antiproliferative properties

Published:2022 Issue:21 Volume:13 Page:10912-10922
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Rui¹²^ORCID,Zhang Qian²³,Oliveira Hélder⁴,Mateus Nuno⁴,Ye Shuxin⁵,Jiang Sijia⁵,He Jingren¹²,Wu Muci¹

Affiliation:

1. National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, No. 36 Huanhu Middle Road, Jinyinhu District, Wuhan 430023, P. R. China

2. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, P. R. China

3. Xiangyang Academy of Agricultural Sciences, Hubei Province 441004, P. R. China

4. LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal

5. Yun-Hong Group Co. Ltd, Hubei Province 430206, P. R. China

Abstract

Anthocyanin nanoliposomes (ANLs) were produced by a thin film ultrasonic dispersion method to improve the stability and bioavailability of anthocyanins (ACNs) obtained from grape skin extracts.

Funder

Hubei Technological Innovation Special Fund

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO02008D

Reference44 articles.

1. Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation

2. Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility

3. Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan