Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Current knowledge of anthocyanin metabolism in the digestive tract: absorption, distribution, degradation, and interconversion

(2022) Hailong Gui et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Current Advances in Multifunctional Nanocarriers Based on Marine Polysaccharides for Colon Delivery of Food Polyphenols

(2022) Shanshan Tie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness

(2022) Yuewei Zheng et al.   FOOD HYDROCOLLOIDS

Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption

(2022) Betina Luiza Koop et al.   FOOD RESEARCH INTERNATIONAL

Selection and Optimization of an Innovative Polysaccharide-Based Carrier to Improve Anthocyanins Stability in Purple Corn Cob Extracts

(2022) Lucia Ferron et al.   Antioxidants

A Novel Hyaluronic Acid-Black Rice Anthocyanins Nanocomposite: Preparation, Characterization, and Its Xanthine Oxidase (XO)-Inhibiting Properties

(2022) Ya Liu et al.   Frontiers in Nutrition

Improving the stability and bioavailability of tea polyphenols by encapsulations: a review

(2022) Zhiya Yin et al.   Food Science and Human Wellness

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

(2022) Claudia Inés Victoria-Campos et al.   FOOD CHEMISTRY

Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions

(2022) Yun Wang et al.   FOOD CHEMISTRY

Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela)

(2022) Zhongyang Ren et al.   FOOD RESEARCH INTERNATIONAL

Polyphenols and Human Health: The Role of Bioavailability

(2021) Chiara Di Lorenzo et al.   Nutrients

Polysaccharide-protein complexes as encapsulation materials: A review

(2021) Edgar Alan Cortés-Morales et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Nanoencapsulation of Anthocyanin by an Amphiphilic Peptide for Stability Enhancement

(2021) Liang Yao et al.   FOOD HYDROCOLLOIDS

Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations

(2021) Xinyue Zhang et al.   FOOD HYDROCOLLOIDS

Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies

(2021) Gang Wu et al.   FOOD RESEARCH INTERNATIONAL

Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems

(2021) Gayan Chandrajith Vidana Gamage et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Uniaxial and Coaxial Electrospinning for Tailoring Jussara Pulp Nanofibers

(2021) Sergiana dos P. Ramos et al.   MOLECULES

Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds

(2021) Qing Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review

(2021) Gonzalo Garrido-Bañuelos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review

(2021) Josemar Gonçalves de Oliveira Filho et al.   FOOD RESEARCH INTERNATIONAL

Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic

(2021) Mohamed Abdin et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Ascorbic acid‐induced degradation of liposome‐encapsulated acylated and non‐acylated anthocyanins of black carrot extract

(2021) Burcu Guldiken et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

(2021) Henrique Silvano Arruda et al.   MOLECULES

Fluorescent Polyelectrolyte System to Track Anthocyanins Delivery inside Melanoma Cells

(2021) Raluca Ghiman et al.   Nanomaterials

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

(2021) Samira Mohammadalinejhad et al.   Applied Sciences-Basel

Micro and Nanoencapsulation of Natural Colors: a Holistic View

(2021) Susmita Ghosh et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

(2021) Chen Tan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Polysaccharide dual coating of yeast capsules for stabilization of anthocyanins

(2021) Chen Tan et al.   FOOD CHEMISTRY

The in-vitro digestion behaviors of milk proteins acting as wall materials in spray-dried microparticles: Effects on the release of loaded blueberry anthocyanins

(2021) Minjie Liao et al.   FOOD HYDROCOLLOIDS

Biopolymer nanoparticles: a strategy to enhance stability, bioavailability, and biological effects of phenolic compounds as functional ingredients

(2021) Daniela Nishimoto‐Sauceda et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microencapsulation of bioactive compounds from cornelian cherry fruits using different biopolymers with soy proteins

(2021) Loredana Dumitraşcu et al.   Food Bioscience

Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications

(2021) Yabin Guo et al.   CARBOHYDRATE POLYMERS

The interactions between anthocyanin and whey protein: A review

(2021) Shuai Ren et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review

(2021) Ahmed K. Rashwan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Advance in dietary polyphenols as dipeptidyl peptidase-IV inhibitors to alleviate type 2 diabetes mellitus: aspects from structure-activity relationship and characterization methods

(2021) Yijia Jia et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

(2021) Dongbao Cai et al.   FOOD CHEMISTRY

Inhibition mechanism of diacylated anthocyanins from purple sweet potato (Ipomoea batatas L.) against α-amylase and α-glucosidase

(2021) Yang Yang et al.   FOOD CHEMISTRY

Advanced approaches for improving bioavailability and controlled release of anthocyanins

(2021) Yixiao Shen et al.   JOURNAL OF CONTROLLED RELEASE

The role of dietary polyphenols in osteosarcoma: A possible clue about the molecular mechanisms involved in a process that is just in its infancy

(2021) Ana Carolina Silveira Rabelo et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effects of blueberry extract co-microencapsulation on the survival of Lactobacillus rhamnosus

(2021) Naiara Hennig Neuenfeldt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality

(2021) Zhihuan Zang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry

(2021) Susmita Ghosh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products

(2021) Leila Kamali Rousta et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Designing delivery systems for functional ingredients by protein/polysaccharide interactions

(2021) Hao Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability

(2021) Daniela D. Herrera-Balandrano et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes

(2021) Yanping Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Anthocyanins: New techniques and challenges in microencapsulation

(2020) Adriana Gadioli Tarone et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Rui Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

(2020) Iuliana Maria Enache et al.   MOLECULES

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

(2020) Salah A.A. Mohamed et al.   CARBOHYDRATE POLYMERS

Protein–polysaccharide interactions and aggregates in food formulations

(2020) Luigi Gentile   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms

(2020) Wei Yang et al.   FOOD RESEARCH INTERNATIONAL

Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis

(2020) Niloufar Sharif et al.   FOOD RESEARCH INTERNATIONAL

Bio-inspired biopolymeric coacervation for entrapment and targeted release of anthocyanin

(2020) Rohan Sarkar et al.   CELLULOSE

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) Shuo Wang et al.   FOOD CHEMISTRY

Microencapsulation of natural dyes with biopolymers for application in food: A review

(2020) Jéssica S. Ribeiro et al.   FOOD HYDROCOLLOIDS

Nanoliposomes as delivery system for anthocyanins: Physicochemical characterization, cellular uptake, and antioxidant properties

(2020) Yue Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

(2020) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

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

(2020) Thiecla Katiane Osvaldt Rosales et al.   FOOD HYDROCOLLOIDS

Effect of food matrix on the content and bioavailability of flavonoids

(2020) Senem Kamiloglu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

(2019) Xuran Cai et al.   FOOD HYDROCOLLOIDS

Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bamboo Leaf Flavonoids Extracts Alleviate Oxidative Stress in HepG2 Cells via Naturally Modulating Reactive Oxygen Species Production and Nrf2‐Mediated Antioxidant Defense Responses

(2019) Yue Yu et al.   JOURNAL OF FOOD SCIENCE

Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability

(2019) Bing-Huei Chen et al.   Nutrients

Dietary Polyphenols—Important Non-Nutrients in the Prevention of Chronic Noncommunicable Diseases. A Systematic Review

(2019) Wojciech Koch   Nutrients

Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products

(2019) Adelina Ștefania Milea et al.   Foods

A Robust Aqueous Core–Shell–Shell Coconut-like Nanostructure for Stimuli-Responsive Delivery of Hydrophilic Cargo

(2019) Chen Tan et al.   ACS Nano

Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

(2019) M.A. Colín-Cruz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanins: From plant pigments to health benefits at mitochondrial level

(2019) Vidmantas Bendokas et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules

(2019) Orranuch Norkaew et al.   FOOD CHEMISTRY

Evaluation of freeze-dried milk-blackberry pulp mixture: Influence of adjuvants over the physical properties of the powder, anthocyanin content and antioxidant activity

(2019) Matheus Boeira Braga et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanins and Their C6-C3-C6 Metabolites in Humans and Animals

(2019) Wilhelmina Kalt   MOLECULES

Polysaccharides constructed hydrogels as vehicles for proteins and peptides. A review

(2019) Ecaterina Stela Dragan et al.   CARBOHYDRATE POLYMERS

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions

(2019) Mohammed Mansour et al.   ULTRASONICS SONOCHEMISTRY

Interaction of wine mannoproteins and arabinogalactans with anthocyanins

(2018) Fernando J. Gonçalves et al.   FOOD CHEMISTRY

Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization

(2018) Ana Fernandes et al.   FOOD CHEMISTRY

Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage

(2018) Burcu Guldiken et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency

(2018) Jingxin Guo et al.   FOOD RESEARCH INTERNATIONAL

Electrostatic interaction between proteins and polysaccharides: physicochemical aspects and applications in emulsion stabilization

(2018) Kivia Mislaine Albano et al.   FOOD REVIEWS INTERNATIONAL

Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research

(2018) Anna Rafaela Cavalcante Braga et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Investigations on binding mechanism of bioactives from elderberry ( Sambucus nigra L.) by whey proteins for efficient microencapsulation

(2018) Nicoleta Stănciuc et al.   JOURNAL OF FOOD ENGINEERING

Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate

(2018) Ana-Maria Oancea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

(2018) Ashok R. Patel   ADVANCED FUNCTIONAL MATERIALS

Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts

(2018) Zhongqin Chen et al.   FOOD CHEMISTRY

Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion

(2018) Yuan Huang et al.   FOOD CHEMISTRY

Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace

(2017) Ana Cardinale Pereira Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

(2017) Poliana Moser et al.   FOOD CHEMISTRY

Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties

(2017) Yang Tao et al.   POWDER TECHNOLOGY

Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds

(2017) J. Abraham Domínguez-Avila et al.   Food & Function

Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties

(2015) Izlia J. Arroyo-Maya et al.   FOOD RESEARCH INTERNATIONAL