Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins

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• 作者：Wenjie Wang ^{wenjie.wang@oregonstate.edu} ; Jooyeoun Jung ^{jooyeoun.jung@oregonstate.edu} ; Yanyun Zhao ; ^{yanyun.zhao@oregonstate.edu}
• 关键词：Ionic gelation encapsulation ; Chitosan ; Cellulose nanocrystal ; Blueberry anthocyanin
• 刊名：Carbohydrate Polymers
• 出版年：2017
• 出版时间：10 February 2017
• 年：2017
• 卷：157
• 期：Complete
• 页码：1246-1253
• 全文大小：1726 K
• 卷排序：157

文摘

CNC or sodium TPP was crosslinked with chitosan (CH) to form microcapsules. Blueberry anthocyanin (ACN) extracts were loaded in CH-CNC and CH-TPP microcapsules. CH-CNC microcapsules had better encapsulation efficiency than CNC-TPP ones. CH-CNC microcapsules provided better ACN stability than CNC-TPP ones. CNC functioned as a filler in CH matrix to form rigid, stable microcapsules.