Nanoencapsulation of Rosa damascena mill L. anthocyanin through simple coacervation method using zein in different pHs: Characterization and antioxidant activity

The structure and antioxidant properties of zein and stability of anthocyanin are dependent on the pH. Encapsulation of anthocyanin from Rosa damascena mill L. through simple coacervation method was used to improve the antioxidant activity of zein and simultaneously protect anthocyanin from degradation. The highest EE% and antioxidant activity of prepared nanocapsules were optimized by changing the amounts of effective factors such as pH and encapsulating agent concentration of anthocyanin. pH ۸ was the optimum pH for high values of EE% (۸۹.۵۳%) and the antioxidant activity (۹۳.۴۷%) based on DPPH radical scavenging activity assay of nanocapsules in the presence of extract. FTIR, FESEM and TGA techniques were used to analysis of the interactions of bioactive compounds, morphology, and thermal stability of simple coacervates. The results showed that prepared nanocapsules had a high amount of scavenging ability and protected the encapsulated anthocyanin from degradation

Keywords:

Nanoencapsulation , Rosa damascena mill L. , Anthocyanin , Zein , Nanocapsule and Coacervation.