Progress on Anthocyanidin Nano-carriers
-
摘要: 花青素是一种黄酮类的水溶性天然色素，具有抗氧化、抗癌、抗炎、抗菌、降血糖等生理活性。然而，在加工和贮存过程中，不同环境条件下花青素的稳定性较低，容易发生降解。以脂类、多糖和蛋白质为材料制备的纳米载体具有良好的生物相容性、生物降解性和无毒性，能显著提高花青素的稳定性、生物活性和生物利用度。本文综述了近年来载花青素的纳米脂质体、生物大分子纳米载体和纳米乳液的制备技术及其在提高花青素理化稳定性方面的应用，并对花青素纳米载体的未来发展趋势进行了展望。Abstract: Anthocyanidin is a kind of flavonoid water-soluble natural pigment,which has the physiological activities of antioxidation,anticancer,anti-inflammatory,antibacterial,hypoglycemic and so on. However,in the process of processing and storage,the stability of anthocyanidin to different environmental conditions is low,and it is easy to degrade. Nano-carriers made of lipids,polysaccharides and proteins have good biocompatibility,biodegradability and non-toxicity,which can significantly improve the stability,biological activity and bioavailability of anthocyanidin. In this paper,the preparation technology and the applications in improving the physical and chemical stability of anthocyanidin of anthocyanidin-loaded nano-liposomes,biomacromolecule nano-carriers and nano-emulsions in recent years are reviewed,and the developing trend of anthocyanidin nano-carriers in the future is prospected.
-
Keywords:
- anthocyanidin /
- nano-carriers /
- physical and chemical stability /
- bioavailability
-
[1] Chen B H,Stephen Inbaraj B.Nanoemulsion and nanoliposome based strategies for improving anthocyanin stability and bioavailability[J]. Nutrients,2019,11(5):1052.
[2] Zhao L S,Temelli F.Preparation of anthocyanin-loaded liposomes using an improved supercritical carbon dioxide method[J]. Innovative Food Science & Emerging Technologies,2017,39:119-128.
[3] Zhao L S,Temelli F,Chen L Y.Encapsulation of anthocyanin in liposomes using supercritical carbon dioxide:Effects of anthocyanin and sterol concentrations[J]. Journal of Functional Foods,2017,34:159-167.
[4] 张杨波,饶甜甜,刘仲华.茶多酚的抗癌作用机制及EGCG纳米载体技术研究进展[J]. 食品工业科技,2019,40(16):343-348. [5] 陈帅,孙翠霞,代蕾,等.基于生物来源和纳米技术的姜黄素传递载体的研究进展[J]. 中国食品学报,2019,19(8):294-302. [6] Satué-Gracia M T,Heinonen M,Frankel E N.Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems[J]. Journal of Agricultural and Food Chemistry,1997,45(9):3362-3367.
[7] 韩海华,梁名志,王丽,等.花青素的研究进展及其应用[J]. 茶叶,2011,37(4):217-220. [8] 崔建,李晓岩.花青素抗肿瘤作用机制研究进展[J]. 食品科学,2014,35(13):310-315. [9] Rehman A,Tong Q Y,Jafari S M,et al. Carotenoid-loaded nanocarriers:A comprehensive review[J]. Advances in Colloid and Interface Science,2020,275:102048.
[10] 王建新,吕晓玲,李静,等.花青素脂质体的修饰及体外稳定性[J]. 食品科技,2018,43(1):277-281. [11] 王艳,方建军,芮昶,等.茶多酚纳米脂质体的制备方法及其在食品工业中的应用前景[J]. 广东化工,2013,40(4):75-76. [12] Liang T S,Guan R F,Quan Z,et al. Cyanidin-3-o-glucoside liposome:Preparation via a green method and antioxidant activity in GES-1 cells[J]. Food Research International,2019,125:108648.
[13] Liang T S,Guan R F,Wang Z,et al. Comparison of anticancer activity and antioxidant activity between cyanidin-3-O-glucoside liposomes and cyanidin-3-O-glucoside in Caco-2 cells in vitro[J]. RSC Advances,2017,7(59):37359-37368.
[14] 陈琼玲,刘红芝,刘丽,等.白藜芦醇纳米脂质体研究进展[J]. 核农学报,2013,27(7):962-967. [15] 王东,张德权,张柏林.纳米脂质体的制备技术研究现状[J]. 中国食物与营养,2009,15(5):34-36. [16] Chi J P,Ge J,Yue X Y,et al. Preparation of nanoliposomal carriers to improve the stability of anthocyanins[J]. LWT,2019,109:101-107.
[17] 梁巧余. 牛血清白蛋白纳米脂质体的制备与表面修饰[D]. 天津:天津大学,2009. [18] Guldiken B,Gibis M,Boyacioglu D,et al. Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage[J]. Food Research International,2018,108:491-497.
[19] Gibis M,Zeeb B,Weiss J.Formation,characterization,and stability of encapsulated Hibiscus extract in multilayered liposomes[J]. Food Hydrocolloids,2014,38:28-39.
[20] 王东. 纳米脂质体超临界二氧化碳制备技术研究[D]. 北京:北京林业大学,2009. [21] Laye C,McClements D J,Weiss J.Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan[J]. Journal of Food Science,2008,73(5):N7-N15.
[22] Ge J,Yue P X,Chi J P,et al. Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan[J]. Food Hydrocolloids,2018,74:23-31.
[23] Akbari-Alavijeh S,Shaddel R,Jafari S M.Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers[J]. Food Hydrocolloids,2020,105:105774.
[24] 王志高. 菜籽蛋白基纳米载体的构建及其生物学效价研究[D]. 无锡:江南大学,2019. [25] 邓阳全,邵丽,杨银,等.乳化交联法在载药微球制备中的应用及研究进展[J]. 世界科技研究与发展,2009,31(1):36-39. [26] Fang J L,Luo Y,Yuan K,et al. Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin[J]. LWT,2020,117:108543.
[27] Svanberg L,Wassén S,Gustinelli G,et al. Design of microcapsules with bilberry seed oil,cold-set whey protein hydrogels and anthocyanins:Effect of pH and formulation on structure formation kinetics and resulting microstructure during purification processing and storage[J]. Food Chemistry,2019,280:146-153.
[28] 陈孟婕,姚晋荣,邵正中,等.基于生物大分子的纳米药物载体[J]. 化学进展,2011,23(1):202-212. [29] 杨彦伟. 壳聚糖-硫酸软骨素聚电解质纳米粒的研究[D].开封:河南大学,2014. [30] 谭啸,邱婷婷,李若男,等.壳聚糖纳米粒子的制备和在食品抑菌中的研究进展[J/OL].食品科学:1-10[2020-11-27 ].http://kns.cnki.net/kcms/detail/11.2206.TS.20200330.1550.079.html.
[31] Wang W J,Jung J,Zhao Y Y.Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins[J]. Carbohydrate Polymers,2017,157:1246-1253.
[32] De Moura S C S R,Berling C L,Germer S P M,et al. Encapsulating anthocyanins from Hibiscus sabdariffa L.calyces by ionic gelation:Pigment stability during storage of microparticles[J]. Food Chemistry,2018,241:317-327.
[33] 孙涛,刘伟佳,谢晶,等.纳米壳聚糖的制备及其在食品保鲜应用中的研究进展[J]. 食品与发酵工业,2020,46(8):293-299. [34] Tan C,Selig M J,Abbaspourrad A.Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation[J]. Carbohydrate Polymers,2018,181:124-131.
[35] Arroyo-Maya I J,McClements D J.Biopolymer nanoparticles as potential delivery systems for anthocyanins:Fabrication and properties[J]. Food Research International,2015,69:1-8.
[36] Shaddel R,Hesari J,Azadmard-Damirchi S,et al. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation[J]. International Journal of Biological Macromolecules,2018,107(Pt B):1800-1810.
[37] Ge J,Yue X Y,Wang S,et al. Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins:Preparation,stability and bioavailability in vitro[J].Food Research International,2019,116:336-345.
[38] 董春玲,冷延国,缪进康,等.明胶与壳聚糖复凝聚过程的研究[J]. 明胶科学与技术,1998,18(4):178-186. [39] Ma Z,Jing P.Stabilization of black rice anthocyanins by self-assembled silk fibroin nanofibrils:Morphology,spectroscopy and thermal protection[J]. International Journal of Biological Macromolecules,2020,146:1030-1039.
[40] 姚惠芳,董学艳,景浩.牛血清白蛋白与花青素纳米颗粒的特性及稳定性研究[J]. 食品科学,2014,35(1):1-6. [41] 张茵,孟晨,常俊,等.自组装法制备茶多酚-明胶-壳聚糖纳米粒及其性质表征[J]. 中国药科大学学报,2014,45(2):178-184. [42] 汪源浩,隋卫平,王恩峰.壳聚糖的化学改性及应用研究进展[J]. 济南大学学报(自然科学版),2007,21(2):140-144. [43] He B,Ge J,Yue P X,et al. Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage[J]. Food Chemistry,2017,221:1671-1677.
[44] Thongkaew C,Gibis M,Hinrichs J,et al. Polyphenol interactions with whey protein isolate and whey protein isolate-pectin coacervates[J]. Food Hydrocolloids,2014,41:103-112.
[45] Jakobek L.Interactions of polyphenols with carbohydrates,lipids and proteins[J]. Food Chemistry,2015,175:556-567.
[46] 李季楠,吴艳,胡浩,等.食品纳米乳液的研究进展[J]. 食品与机械,2019,35(2):217-225. [47] Bamba B,Shi J,Tranchant C,et al. Coencapsulation of polyphenols and anthocyanins from blueberry pomace by double emulsion stabilized by whey proteins:Effect of homogenization parameters[J]. Molecules,2018,23(10):2525.
[48] Rabelo C A S,Taarji N,Khalid N,et al. Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins:Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions[J]. Food Research International,2018,106:542-548.
[49] Kaur A,Gupta S,Tyagi A,et al. Development of nanoemulsion based gel loaded with phytoconstituents for the treatment of urinary tract infection and in vivo biodistribution studies[J]. Advanced Pharmaceutical Bulletin,2017,7(4):611-619.
[50] 童柯锋.纳米乳液的研究进展及其在化妆品中的应用[J]. 日用化学品科学,2019,42(8):48-56. [51] Chen J,Ma X H,Yao G L,et al. Microemulsion-based anthocyanin systems:Effect of surfactants,cosurfactants,and its stability[J]. International Journal of Food Properties,2018,21(1):1152-1165.
[52] Ravanfar R,Tamaddon A M,Niakousari M,et al. Preservation of anthocyanins in solid lipid nanoparticles:Optimization of a microemulsion dilution method using the Placket-Burman and Box-Behnken designs[J]. Food Chemistry,2016,199:573-580.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
