Nanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin.
Niladri Sekhar ChatterjeePavan Kumar DaraSreerekha Perumcherry RamanDivya K VijayanJayashree SadasivamSuseela MathewChandragiri Nagarajarao RavishankarRangasamy AnandanPublished in: Journal of the science of food and agriculture (2021)
The optimized nanoencapsulation process resulted in spherical nanoparticles with appreciable encapsulation efficiency. The nanoencapsulation process improved the in vivo antioxidant activity of anthocyanins, indicating enhanced stability and bioavailability. The promising antioxidant activity of the ACNPs suggests a potential for utilization as a nutraceutical supplement. © 2021 Society of Chemical Industry.