Biopolyelectrolyte complex (bioPEC)-based carriers for anthocyanin delivery

[1]  D. Mcclements,et al.  Yeast cell-derived delivery systems for bioactives , 2021, Trends in Food Science & Technology.

[2]  A. Abbaspourrad,et al.  Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins. , 2021, Comprehensive reviews in food science and food safety.

[3]  J. P. Fabi,et al.  Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling , 2021 .

[4]  D. Mcclements,et al.  Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation , 2021, Foods.

[5]  Baoguo Sun,et al.  Polysaccharide dual coating of yeast capsules for stabilization of anthocyanins. , 2021, Food chemistry.

[6]  Baoguo Sun,et al.  Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances. , 2021, Biotechnology advances.

[7]  Yukun Song,et al.  Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study , 2020 .

[8]  Dur E. Sameen,et al.  Development and optimization of dynamic gelatin/chitosan nanoparticles incorporated with blueberry anthocyanins for milk freshness monitoring. , 2020, Carbohydrate polymers.

[9]  Anirban Dutta,et al.  Bio-inspired biopolymeric coacervation for entrapment and targeted release of anthocyanin , 2020, Cellulose.

[10]  R. Liu,et al.  Blueberry malvidin-3-galactoside modulated gut microbial dysbiosis and microbial TCA cycle KEGG pathway disrupted in a liver cancer model induced by HepG2 cells , 2020 .

[11]  S. Jafari,et al.  Novel complex coacervates based on Zedo gum, cress seed gum and gelatin for loading of natural anthocyanins. , 2020, International journal of biological macromolecules.

[12]  Jin Liang,et al.  Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee. , 2020, Food chemistry.

[13]  M. M. Maróstica Júnior,et al.  Anthocyanins: New techniques and challenges in microencapsulation. , 2020, Food research international.

[14]  Yunen Liu,et al.  Malvidin-3-galactoside from blueberry suppresses the growth and metastasis potential of hepatocellular carcinoma cell Huh-7 by regulating apoptosis and metastases pathways , 2020 .

[15]  S. Jafari,et al.  Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis. , 2020, Food research international.

[16]  J. Vincken,et al.  Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure , 2020 .

[17]  Xiyun Sun,et al.  Protective effects of blueberry anthocyanin extracts on hippocampal neuron damage induced by extremely low-frequency electromagnetic field , 2020 .

[18]  B. Tomlinson,et al.  Effects of Bilberry Supplementation on Metabolic and Cardiovascular Disease Risk , 2020, Molecules.

[19]  Meigui Huang,et al.  Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins , 2020 .

[20]  P. Venskutonis,et al.  Freeze-drying of black chokeberry pomace extract-loaded double emulsions to obtain dispersible powders. , 2020, Journal of food science.

[21]  Zhimin Xu,et al.  Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions , 2020 .

[22]  S. Jafari,et al.  Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin. , 2020, International journal of biological macromolecules.

[23]  Seid Mahdi Jafari,et al.  Biological fate of nanoencapsulated food bioactives , 2020 .

[24]  Zhentao Zhang,et al.  Black rice anthocyanins embedded in self-assembled chitosan/chondroitin sulfate nanoparticles enhance apoptosis in HCT-116 cells. , 2019, Food chemistry.

[25]  J. Juvik,et al.  A natural colorant system from corn: Flavone-anthocyanin copigmentation for altered hues and improved shelf life. , 2019, Food chemistry.

[26]  P. Bickford,et al.  Anthocyanins and Their Metabolites as Therapeutic Agents for Neurodegenerative Disease , 2019, Antioxidants.

[27]  D. Mcclements,et al.  Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions , 2019, Journal of Food Engineering.

[28]  A. Abbaspourrad,et al.  Mechanistic investigation via QCM-D into the color stability imparted to betacyanins by the presence of food grade anionic polysaccharides , 2019, Food Hydrocolloids.

[29]  A. Abbaspourrad,et al.  A Robust Aqueous Core-Shell-Shell Coconut-Like Nanostructure for Stimuli-Responsive Delivery of Hydrophilic Cargo. , 2019, ACS nano.

[30]  K. Olsen,et al.  Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation. , 2019, Journal of food science.

[31]  A. Abbaspourrad,et al.  Ultra-Stable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization. , 2019, ACS applied materials & interfaces.

[32]  Yonghong Meng,et al.  Enhanced stability of red-fleshed apple anthocyanins by copigmentation and encapsulation. , 2019, Journal of the science of food and agriculture.

[33]  Weibiao Zhou,et al.  Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion. , 2019, Food chemistry.

[34]  M. M. Maróstica Júnior,et al.  Current evidence on cognitive improvement and neuroprotection promoted by anthocyanins , 2019, Current Opinion in Food Science.

[35]  M. Motta,et al.  Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions , 2019, Food Hydrocolloids.

[36]  H. Abrahamse,et al.  Phenolics, tannins, flavonoids and anthocyanins contents influenced antioxidant and anticancer activities of Rubus fruits from Western Ghats, India , 2019, Food Science and Human Wellness.

[37]  Pujun Xie,et al.  Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation. , 2019, Food chemistry.

[38]  S. Turgeon,et al.  Study of the interactions between pectin in a blueberry puree and whey proteins: Functionality and application , 2019, Food Hydrocolloids.

[39]  Jin Liang,et al.  Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro. , 2019, Food research international.

[40]  M. Netzel,et al.  Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees , 2019, Journal of Chemistry.

[41]  E. Çapanoğlu,et al.  A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. , 2019, Food chemistry.

[42]  Zhimin Xu,et al.  Blueberry pectin and increased anthocyanins stability under in vitro digestion. , 2019, Food chemistry.

[43]  Dong Li,et al.  The effect of the layer-by-layer (LBL) edible coating on strawberry quality and metabolites during storage , 2019, Postharvest Biology and Technology.

[44]  A. Abbaspourrad,et al.  Encapsulation of copigmented anthocyanins within polysaccharide microcapsules built upon removable CaCO3 templates , 2018, Food Hydrocolloids.

[45]  A. Abbaspourrad,et al.  Facile Synthesis of Sustainable High Internal Phase Emulsions by a Universal and Controllable Route , 2018, ACS Sustainable Chemistry & Engineering.

[46]  A. Abbaspourrad,et al.  Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization. , 2018, Food chemistry.

[47]  A. Abbaspourrad,et al.  Copigment-polyelectrolyte complexes (PECs) composite systems for anthocyanin stabilization , 2018 .

[48]  E. Çapanoğlu,et al.  Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage. , 2018, Food research international.

[49]  Yanyun Zhao,et al.  Evaluation of Consumer Acceptance and Quality of Thermally and High Hydrostatic Pressure Processed Blueberries and Cherries Subjected to Cellulose Nanofiber (CNF) Incorporated Water-Resistant Coating Treatment , 2018, Food and Bioprocess Technology.

[50]  P. Aramwit,et al.  Stability enhancement of mulberry-extracted anthocyanin using alginate/chitosan microencapsulation for food supplement application , 2018, Artificial cells, nanomedicine, and biotechnology.

[51]  U. Kulozik,et al.  Encapsulation of anthocyanins from bilberries - Effects on bioavailability and intestinal accessibility in humans. , 2018, Food chemistry.

[52]  M. Giusti,et al.  Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency. , 2018, Food research international.

[53]  A. Abbaspourrad,et al.  Polyelectrolyte microcapsules built on CaCO3 scaffolds for the integration, encapsulation, and controlled release of copigmented anthocyanins. , 2018, Food chemistry.

[54]  A. Abbaspourrad,et al.  Polyelectrolyte Complex Inclusive Biohybrid Microgels for Tailoring Delivery of Copigmented Anthocyanins. , 2018, Biomacromolecules.

[55]  Wei Chen,et al.  Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms , 2018 .

[56]  A. Abbaspourrad,et al.  Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation. , 2018, Carbohydrate polymers.

[57]  Jin Liang,et al.  Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan , 2018 .

[58]  R. Shaddel,et al.  Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins , 2017 .

[59]  P. Kesharwani,et al.  A comprehensive review on polyelectrolyte complexes. , 2017, Drug discovery today.

[60]  Wei Chen,et al.  Anthocyanins as promising molecules and dietary bioactive components against diabetes – A review of recent advances , 2017 .

[61]  P. Jing,et al.  The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability. , 2017, Food chemistry.

[62]  Jingkun Yan,et al.  Biocompatible Polyelectrolyte Complex Nanoparticles from Lactoferrin and Pectin as Potential Vehicles for Antioxidative Curcumin. , 2017, Journal of agricultural and food chemistry.

[63]  I. Norton,et al.  Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application. , 2017, Biotechnology advances.

[64]  S. Sathivel,et al.  Releasing characteristics of anthocyanins extract in pectin–whey protein complex microcapsules coated with zein , 2017, Journal of Food Science and Technology.

[65]  Jin Liang,et al.  Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage. , 2017, Food chemistry.

[66]  J. Monserate,et al.  Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles , 2017 .

[67]  Yanyun Zhao,et al.  Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins. , 2017, Carbohydrate polymers.

[68]  Dan Margulis,et al.  Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications. , 2017, Comprehensive reviews in food science and food safety.

[69]  D. Mcclements,et al.  Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. , 2016, Food chemistry.

[70]  M. Brooks,et al.  Development and evaluation of a novel alginate-based in situ gelling system to modulate the release of anthocyanins , 2016 .

[71]  G. T. Sigurdson,et al.  Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pH. , 2016, Food chemistry.

[72]  Yun Ma,et al.  pH and temperature stability of (-)-epigallocatechin-3-gallate-β-cyclodextrin inclusion complex-loaded chitosan nanoparticles. , 2016, Carbohydrate polymers.

[73]  D. Mcclements,et al.  Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. , 2016, Food chemistry.

[74]  Ji-bao Cai,et al.  Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin , 2016 .

[75]  Dimitrios Tsimogiannis,et al.  Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors. , 2016, Food chemistry.

[76]  S. Derkach,et al.  The chitosan-gelatin (bio)polyelectrolyte complexes formation in an acidic medium. , 2016, Carbohydrate polymers.

[77]  O. Dangles,et al.  Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment. , 2016, Chemical reviews.

[78]  F. Martínez-Bustos,et al.  Encapsulation of Purple Maize Anthocyanins in Phosphorylated Starch by Spray Drying , 2016 .

[79]  T. Franco,et al.  Chitosan/pectin polyelectrolyte complex as a pH indicator. , 2015, Carbohydrate polymers.

[80]  A. Parize,et al.  Physico-chemical characterization and cytotoxicity evaluation of curcumin loaded in chitosan/chondroitin sulfate nanoparticles. , 2015, Materials science & engineering. C, Materials for biological applications.

[81]  J. Salminen,et al.  Sylvatiins, acetylglucosylated hydrolysable tannins from the petals of Geranium sylvaticum show co-pigment effect. , 2015, Phytochemistry.

[82]  J. Dwyer,et al.  Higher dietary anthocyanin and flavonol intakes are associated with anti-inflammatory effects in a population of US adults1 , 2015, The American journal of clinical nutrition.

[83]  D. Mcclements Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. , 2015, Advances in colloid and interface science.

[84]  Yanyun Zhao,et al.  Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media. , 2015, Journal of agricultural and food chemistry.

[85]  D. Mcclements,et al.  Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties , 2015 .

[86]  R. Porat,et al.  Development of polysaccharides-based edible coatings for citrus fruits: a layer-by-layer approach. , 2015, Food chemistry.

[87]  Guanghua Zhao,et al.  Encapsulation of anthocyanin molecules within a ferritin nanocage increases their stability and cell uptake efficiency , 2014 .

[88]  R. Porat,et al.  Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit. , 2014 .

[89]  M. Meireles,et al.  Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent , 2013 .

[90]  Abdelrahman R. Ahmed,et al.  Effects of different encapsulation agents and drying process on stability of betalains extract , 2014, Journal of Food Science and Technology.

[91]  R. Carle,et al.  Bathochromic and stabilising effects of sugar beet pectin and an isolated pectic fraction on anthocyanins exhibiting pyrogallol and catechol moieties. , 2012, Food chemistry.

[92]  K. Na,et al.  Chondroitin sulfate based nanocomplex for enhancing the stability and activity of anthocyanin. , 2012, Carbohydrate polymers.

[93]  C. Le Bourvellec,et al.  Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms , 2012, Critical reviews in food science and nutrition.

[94]  R. N. Cavalcanti,et al.  Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview , 2011 .

[95]  G. Stoner,et al.  Anthocyanins and their role in cancer prevention. , 2008, Cancer letters.

[96]  J. Oszmiański,et al.  The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex , 2003 .