The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis
Abstract
Anthocyanins, a kind of phenolic compounds are present in plant kingdom. They exhibit biological activities such as anti-inflammatory and anti-cancer properties as well as imparting colors to various plants. The objective of this review is to provide a systematic evaluation of the evidence and a meta-analysis of published researches on the nano/microencapsulation of anthocyanins. A comprehensive literature search was conducted for articles published in 2016 to 2019 on PubMed, Web of Sciences and Scopus databases. Overall 45 eligible articles (51 cases; some authors studied 2 or more encapsulation methods) with appropriate data were included in the statistical analysis. In the current work, based on the technique and equipment applied for the formulation of micro/nanoencapsulation systems, the anthocyanin-loaded nano/microcarriers were classified into five main classes: (a) spray dried particles (spray-drying); (b) freeze-dried particles (freeze-drying); (c) lipid-based particles (emulsification and liposomal encapsulation); (d) electrospun fibers and electrosprayed particles (electrohydrodynamic encapsulation); and (e) nano/micro-gels (gelation). Based on the results from the meta-analysis, the studied technique for encapsulation of anthocyanins can be ordered as: spray-drying (33.33%), freeze-drying (27.08%), gelation (20.83%), lipid-based particles (14.58%) and electrohydrodynamic processes (4.17%). In addition, carbohydrates such as maltodextrin (19.56%) and gums (15.22%) have been the most frequently used biopolymers for encapsulation of anthocyanins in the selected studies.
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Cites
Polyionic hydrocolloids for the intestinal delivery of protein drugs: alginate and chitosan—a review
George, M., & Abraham, T. E. (2006) · Journal of Controlled Release · doi:10.1016/j.jconrel.2006.04.017 · Cited by 2,012
Cited by
Anthocyanins: Factors Affecting Their Stability and Degradation
Enaru, B., Drețcanu, G., Pop, T. D., Stǎnilǎ, A., & Diaconeasa, Z. (2021) · Antioxidants · doi:10.3390/antiox10121967 · Cited by 911
Tena, N., Martín, J., & Asuero, A. G. (2020) · Antioxidants · doi:10.3390/antiox9050451 · Cited by 512
Available technologies on improving the stability of polyphenols in food processing
Cao, H., Saroglu, O., Karadag, A., Diaconeasa, Z., Zoccatelli, G., Conte‐Junior, C. A., Gonzalez‐Aguilar, G. A., Ou, J., Bai, W., Zamarioli, C. M., et al. (2021) · Food Frontiers · doi:10.1002/fft2.65 · Cited by 323
Self-citationAntimicrobial-loaded nanocarriers for food packaging applications
Bahrami, A., Delshadi, R., Assadpour, E., Jafari, S. M., & Williams, L. (2020) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2020.102140 · Cited by 313
Self-citationGhareaghajlou, N., Hallaj-Nezhadi, S., & Ghasempour, Z. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130482 · Cited by 282
Metadata
- Authors
- Sharif, N., Khoshnoudi-Nia, S., & Jafari, S. M.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2020-06
- Volume
- 132
- Pages
- 109077
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W3005040011
- Cited by
- 198
- References
- 1
- FWCI
- 4.31
- Type
- journal article
- Language
- en
- Open access
- closed
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