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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling

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Author(s):
Rosales, Thiecla Katiane Osvaldt [1] ; da Silva, Magner Pessoa [1] ; Lourenco, Felipe Rebello [2] ; Hassimotto, Neuza Mariko Aymoto [3, 1, 4] ; Fabi, Joao Paulo [3, 1, 4]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food Sci & Expt Nutr, Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Pharm, Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
[4] Sao Paulo Res Fdn, CEPID FAPESP Res Innovat & Disseminat Ctr, Food Res Ctr FoRC, Sao Paulo, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 114, MAY 2021.
Web of Science Citations: 1
Abstract

Anthocyanins are natural pigments with important biological properties in humans. However, there are limitations to anthocyanins' technological use due to chemical instability. It precludes the use as food additives and also decreases human bioavailability due to gut microbiota modification, showing it is necessary to protect anthocyanins through encapsulation strategies. The objective of this work was to develop nanoparticles based on pectin and lysozyme self-assembling for the encapsulation of anthocyanin-enriched extracts from blackberries (Rubus spp.). The primary anthocyanin identified in the extract was cyanidin-3-O-glucoside (90%) and the nanoparticles' formulation parameters were optimized by response surface methodology. The main results showed a nanocomposite with 198.5 nm, 0.18-polydispersity index, and zeta potential similar to 16.7 mV, with an encapsulation efficiency of 73% and a loading capacity of 15%. The particles were stable in different pH ranges according to the size and zeta potential measurements. The interaction between the compounds was evidenced by thermogravimetric analysis, differential scanning calorimetry and Fourier infrared spectral analysis, indicating that the pectin was found on the surface of the nanoparticles. Scanning microscopy analyses revealed invariably spherical morphology. Therefore, the elaborated nanoparticles constitute a viable alternative for the creation of new food additives, or to enrichment foods with bioactive compounds or even to develop new food supplements. (AU)

FAPESP's process: 19/11816-8 - Effect of papaya modified fibers on three-dimensional co-culture of human colon cancer cells and on in vivo model of rats with chemically induced colon carcinogenesis
Grantee:Joao Paulo Fabi
Support Opportunities: Regular Research Grants
FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 12/23970-2 - Biological changes of papaya pectins with possible benefits to human health
Grantee:Joao Paulo Fabi
Support Opportunities: Research Grants - Young Investigators Grants