IMPROVED STABILITY OF BUTTERFLY PEA ANTHOCYANINS 9 are, therefore, stabilized with the application of the food-grade macromolecules MD and GA. Furthermore, delivery of this BP with this microencapsulation system with PSD of 95.44% ± 1.57 μm would have more benefi ts in terms of stability and bioavailability. Thus, application of the health-benefi cial anthocyanins surplus with the protecting wall would be feasible for food and certain industries, i.e., cosmetics and pharmaceutics, espe- cially those of powder dosage form for instance makeup products. ACKNOWLEDGMENT Mae Fah Luang Un iversity is ack nowledged for facility supports. REFERENCES (1) P. K. Mukherjee , V. Kumar, N. S. Kumar, and M. Heinrich, The ayurvedic medicine Clitoria ternatea from traditional use to scientifi c assessment, J. Ethnopharmacol., 120, 291–301 (2008). (2) V. Gowd, Z. Jia, and W. Ch e n, Anthocyanins as promising molecules and dietary bioactive components against diabetes a review of recent advances, Trends Food Sci. Technol., 68, 1–13 (2017). (3) J. He and M. M. Giusti, An t hocyanins: natural colorants with health-promoting properties, Annu. Rev Food Sci Technol., 1, 163–187 (2010). (4) M. Kanlayavattanakul, N. Lo urith, and P. Chaikul, Biological activity and phytochemical profi les of Dendrobium: a new source for specialty cosmetic materials, Ind. Crops Prod., 120, 61–70 (2018). (5) R. Cortez, D. A. Luna-Vita l , D. Margulis, and E. Gonzalez de Mejia, Natural pigments: stabilization methods of anthocyanins for food applications, Compr. Rev. Food Sci. Food Saf., 16, 180–188 (2017). (6) S. A. Mahdavi, S. M. Jafar i , E. Assadpoor, and D. Dehnad, Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin, Int. J. Biol. Macromol., 85, 379–385 (2016). (7) M. Kanlayavattanakul and N . Lourith, “Biopolysaccharides for skin hydrating cosmetics,” in Polysac- charides, K. G. Ramawat and J.-M. Mérillon. Eds. (Springer, Basel, Switzerland, 2015), pp. 1867–1892. (8) N. Lourith and M. Kanlayava t tanakul, Biopolymeric agents for skin wrinkle treatment, J. Cosmet. Laser Ther., 18, 301–310 (2016). (9) I. J. Arroyo-Maya and D. J. McClements, Biopolymer nanoparticles as potential delivery systems for anthocyanins: fabrication and properties, Food Res. Int., 69, 1–8 (2015). (10) F. Y. de Boer, A. Imhof, a n d K. P. Velikov, Encapsulation of colorants by natural polymers for food application, Color. Technol., 135, 183–194 (2019). Figure 4. TAC reduction of the prot e cted and unprotected BP extract.
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