Stability enhancement of mulberry-extracted anthocyanin using alginate/chitosan microencapsulation for food supplement application

References

• Andersen OM, Markham KR. Flavonoids: chemistry, biochemistry and applications. Boca Raton (FL): CRC Press; 2005.
   Google Scholar
• Yan Y, Li Z, Koffas MA. High-yield anthocyanin biosynthesis in engineered Escherichia coli. Biotechnol Bioeng. 2008;100:126–140.
   PubMed Web of Science ®Google Scholar
• Delgado-Vargas F, Jimenez AR, Paredes-Lopez O. Natural pigments: carotenoids, anthocyanins and betalains: characteristics, biosynthesis, processing and stability. Crc Cr Rev Food Sci. 2000;40:173–289.
   PubMed Web of Science ®Google Scholar
• Ziberna L, Tramer F, Moze S, et al. Transport and bioactivity of cyanidin 3-glucoside into the vascular endothelium. Free Radic Biol Med. 2012;52:1750–1759.
   PubMed Web of Science ®Google Scholar
• Bagchi D, Sen CK, Bagchi M, et al. Anti-angiogenic, antioxidant, and anti-carcinogenic properties of a novel anthocyanin-rich berry extract formula . Biochemistry Mosc. 2004;69:75–80.
   PubMed Web of Science ®Google Scholar
• Lee JH, Lee HJ, Choung MG. Anthocyanin compositions and biological activities from the red petals of Korean edible rose (Rosa hybridacv. Noblered). Food Chem. 2011;129:272–278.
   PubMed Web of Science ®Google Scholar
• Giampieri F, Alvarez-Suarez JM, Battino M. Strawberry and human health: effects beyond antioxidant activity. J Agric Food Chem. 2014;62:3867–3876.
   PubMed Web of Science ®Google Scholar
• Loypimai P, Moongngarm A, Chottanom P, et al. Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant. Innov Food Sci Emerg. 2015;27:102–110.
   Web of Science ®Google Scholar
• Chung C, Rojanasasithara T, Mutilangi W, et al. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chem. 2016;201:14–22.
   PubMed Web of Science ®Google Scholar
• Cavalcanti RN, Santos DT, Meireles MAA. Non-thermal stabilization mechanisms of anthocyanins in model and food systems: an overview. Food Res Int. 2011;44:499–509.
   Web of Science ®Google Scholar
• MónicaGiusti M, Wrolstad RE. Acylated anthocyanins from edible sources and their applications in food systems. Biochem Eng J. 2003;14:217–225.
   Web of Science ®Google Scholar
• Kopjar M, Orsolic M, Pilizota V. Anthocyanins, phenols, and antioxidant activity of sour cherry puree extracts and their stability during storage. Int J Food Prop. 2014;17:1393–1405.
   Web of Science ®Google Scholar
• Chung C, Rojanasasithara T, Mutilangi W, et al. Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Res Int. 2015;76:761–768.
   PubMed Web of Science ®Google Scholar
• Ersus S, Yurdagel U. Microencapsulation of anthocyanins pigments of black carrot (Daucus carota L.) by spray drier. Food Res Int. 2007;80:805–812.
   Google Scholar
• Klimaviciute R, Navikaite V, Jakstas V, et al. Complexes of dextran sulfate and anthocyanins from Vaccinium myrtillus: formation and stability. Carbohydr Polym. 2015;129:70–78.
   PubMed Web of Science ®Google Scholar
• Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: a critical review. Am J Enol Vitic. 2001;52:67–87.
   Web of Science ®Google Scholar
• Li L, Fang Y, Vreeker R, et al. Reexamining the egg-box model in calcium-alginate gels with x-ray diffraction. Biomacromolecules. 2007;8:464–468.
   PubMed Web of Science ®Google Scholar
• Cook MT, Tzortzis G, Charalampopoulos D, et al. Production and evaluation of dry alginate-chitosan microcapsules as an enteric delivery vehicle for probiotic bacteria. Biomacromolecules. 2011;12:2834–2840.
   PubMed Web of Science ®Google Scholar
• Li J, Jiang C, Lang X, et al. Multilayer sodium alginate beads with porous core containing chitosan based nanoparticles for oral delivery of anticancer drug. Int J Biol Macromol. 2016;85:1–8.
   PubMed Web of Science ®Google Scholar
• Gåserød O, Smidsrød O, Skjåk-Braek G. Microcapsules of alginate-chitosan-I. A quantitative study of the interaction between alginate and chitosan. Biomaterials. 1998;19:1815–1825.
   PubMed Web of Science ®Google Scholar
• Yamdech R. Effect of absorbtion on alginate microsphere of mulberry fruits extracts on stability of anthocyanin contents at high temperature [thesis]. Bangkok (Thailand): Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University; 2012.
   Google Scholar
• Durst RW, Wrolstad RE. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method. Collab Study. 2005;88:1269–1278.
   Google Scholar
• Anal AK, Stevens WF. Chitosan-alginate multilayer beads for controlled release of ampicillin. Int J Pharm. 2005;290:45–54.
   PubMed Web of Science ®Google Scholar
• O’Regan J, Mulvihill DM. Sodium caseinate-maltodextrin conjugate stabilized double emulsions: encapsulation and stability. Food Res Int. 2010;43:224–231.
   Web of Science ®Google Scholar
• Lawrie G, Keen I, Drew B, et al. Interactions between alginate and chitosan biopolymers characterized using FTIR and XPS. Biomacromolecules. 2007;8:2533–2541.
   PubMed Web of Science ®Google Scholar