Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology

Intelligent Packaging Systems with Anthocyanin: Influence of Different Polymers and Storage Conditions

With the aim of meeting the growing demand for safe food, intelligent packaging has emerged, which monitors the conditions of the food and informs the consumer about its quality directly at the time of purchase. Among intelligent packaging options, colorimetric indicator films, which change color in response to changes in the food, such as the release of volatile compounds, have been widely studied. Among them, pH indicator films composed of dyes sensitive to small variations in the pH value of the food surface have received greater attention in recent years. Anthocyanins, which are natural pigments, have stood out as one of the most commonly used sources of dyes in the production of these indicator films. In this context, the present review aims to present an updated overview of research employing anthocyanins in indicator films, including their stability under different storage conditions, the influence of different polymers used in their production, and alternative techniques for maintaining stability.

Microencapsulation of Hibiscus sabdariffa L. extract using porous starch and gum Arabic: Optimized process, characterization, stability, and simulated gastrointestinal conditions

Hibiscus extract exhibits considerable antioxidant activity and a high anthocyanin content, which suggesting potential health benefits. However, these compounds are highly susceptible to environmental factors. The aim of this study was to establish the optimal conditions for the encapsulation of Hibiscus sabdariffa extract (HSE) using mixed porous maize starch-gum Arabic to enhance the stability of bioactive compounds under accelerated aging conditions. Response surface methodology (RSM) was used to optimize microencapsulation conditions through spray drying. The optimal conditions for microencapsulation of HSE by RSM were determined to be 126 °C at the inlet temperature (IT) and 8.5 % at the total solid content (TSC). Using these conditions, the amount of bioactive compounds in optimized microcapsules (OMs) was 2368 mg GAE/100 g, 694 mg QE/100 g, and 930 mg EC3G/100 g, of phenolic compounds, flavonoids, and anthocyanin, respectively. The release rate of anthocyanins during in vitro digestion was more effectively regulated in the OM sample, which retained up to 40 % of anthocyanins compared with 10 % in the HSE. The experimental values in this study exhibit high assertiveness, which renders the optimization model technologically and financially viable for the encapsulation of bioactive compounds with potential use in the food and pharmaceutical industries.

Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure

Native starches usually have poor polyphenol-binding efficiency despite remarkable architectural structures. In this study, the interaction between cyandin-3-O-glucose (C3G) and three starches under high hydrostatic pressure was investigated. Pressure (200-550 MPa) was found to promote the binding rate of potato starch from 31.6% to 47.0% but reduced that of corn and pea starch to below 10% at 550 MPa. Microscopy results showed that pressurized corn and pea starch-C3G complexes partially or completely lost spatial structures, whereas potato starch-C3G complexes retained structural integrity. The former had decreased zeta potentials and increased particle sizes at 550 MPa, suggesting surface charges and specific surface area losses caused poor binding. Potato starch-C3G complexes, however, exhibited unchanged zeta potential and particle size but the strongest fluorescence at 200 MPa, indicating a positive binding shift from surface to interior. Overall, high hydrostatic pressure can regulate the interactions of native starches with anthocyanins via spatial structural changes.

Unravelling the anthocyanin-binding capacity of native starches from different botanical origins

In this study, the cyanidin-3-O-glucoside (C3G)-binding capacities of three native starches were investigated. While potato starch had the largest binding capacity of 0.34 mg/100 mg, corn and pea starch had binding capacities of 0.17 and 0.06 mg/100 mg. Confocal microscopy confirmed the binding results and revealed close associations between the surface properties and binding capacities. These findings were further substantiated with wettability and gelatinization results. The morphological observations showed that corn starch had advantageous particle sizes and more surface gullies, providing more opportunities to bind C3G. The zeta potential results, however, indicated that potato starch had the highest negative surface charges (-24 mV). These favorable electronic characteristics were believed to be responsible for the strongest electrostatic interactions. Hydrogen bonds, however, had a negligible effect on the formation of complexes. Overall, the negative surface charges and specific surface areas of the native starches were the most important factors determining C3G-binding capacities.

Effect of high pressure homogenization on the interaction between corn starch and cyanidin-3-O-glucoside

The effects of high pressure homogenization (HPH) at different pressures (50, 100, 150 and 200 MPa) and temperatures (4, 20, 40, 60 and 80 °C) on the interaction between corn starch (CS) and cyanidin-3-O-glucoside (C3G) were investigated. Based on analyses of zeta potential, attenuated total reflection-flourier transformed infrared spectroscopy and binding rate after adding shielding agents, the main interaction force changed from electrostatic interaction to hydrogen bonds. In comparison, the interaction between CS and C3G exhibited greater strength at low temperatures and pressures. Especially, 4 °C/50 MPa HPH caused the most significant enhancement in binding rate and binding amount, from 9.56 % to 25.16 % and 0.96 μg/mg CS to 2.52 μg/mg CS, respectively. At this condition, the specific surface area of CS-C3G increased from 433.57 ± 0.91 m2/kg to 440.93 ± 1.01 m2/kg. Surface fluorescence reduction was observed by confocal laser scanning microscopy, further X-ray diffraction patterns indicated the retention of partial spatial structure. Therefore, HPH opened the entry channels, increased contact area and preserved steric hindrance, which increased hydrogen bonding sites. At high temperatures and high pressures (> 40 °C, > 100 MPa), the increasing free starch chains provided new hydrogen bonding sites. Overall, HPH was an effective method to enhance the interaction by affecting starch structure.

Microwave-induced rapid 4D change in color of 3D printed apple/potato starch gel with red cabbage juice-loaded WPI/GA mixture

This study aimed to explore the feasibility of utilizing microparticle mixture (MCPs) comprised of whey protein isolate (WPI), gum Arabic (GA), and freeze-dried red cabbage juice (FDRCJ) as a smart material to realize a rapid color change of 3D printed apple/potato starch gel in response to microwave heating stimulation. The particle size, morphology and thermal stability of WPI/FDRCJ/GA microparticles were examined. Then, the rheology, texture properties and printability of Apple/potato starch gel affected by different concentrations of WPI/FDRCJ/GA microparticles (0, 15, 30, 45, 60% (w/w)) were studied. Results showed that the WPI/FDRCJ/GA microparticles were more thermally stable than pure materials, indicating that the heat-sensitive anthocyanin and other compounds present in FDRCJ were effectively protected by the wall materials (WPI/GA). Moreover, the addition of various microparticle concentrations decreased the samples' mechanical properties but had no significant influence on their loss modulus, viscosity, or printing accuracy. As the microwave heating time increased, the lightness (L*) and yellowness (b*) of microparticle-added samples decreased while the redness (a*) significantly increased (p < 0.05), resulting in a gradual color change from yellow/brown to red. These findings could be useful to produce novel colorful and appealing 4D healthy food products that stimulate consumer appetite.

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

Native potato clones grown in Peru contain bioactive compounds beneficial to human health. This study aimed to optimize the spray-drying nanoencapsulation of native potato phenolic extracts utilizing a central composite design and response surface methodology, obtaining the optimal treatment to an inlet temperature of 120 °C and an airflow of 141 L/h in the nano spray dryer B-90, which allowed maximizing the yield of encapsulation, antioxidant capacity (DPPH), encapsulation efficiency (EE), total phenolic compounds, and total flavonoids; on the other hand, it allowed minimizing hygroscopicity, water activity (Aw), and moisture. Instrumental characterization of the nanocapsules was also carried out, observing a gain in lightness, reddening of the color, and spherical nanoparticles of heterogeneous size (133.09-165.13 nm) with a negative ζ potential. Thermal, infrared, and morphological analyses confirmed the encapsulation of the core in the wall materials. Furthermore, an in vitro release study of phenolic compounds in an aqueous solution achieved a maximum value of 9.86 mg GAE/g after 12 h. Finally, the obtained nanocapsules could be used in the food and pharmaceutical industry.

Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions

This research aims to find the optimal conditions for the encapsulation of anthocyanin extract using taro starch to increase the retention of active compounds (RAC), drying yield (DY), antioxidant activity, stability, and bioaccessibility. The microencapsulation is carried out in a spray dryer, and the process is optimized using response surface method (RSM), applying starch concentration and inlet air temperature as independent parameters. Optimized microcapsules (OM) are obtained with solids concentration of 20.9 % and inlet temperature of 125 °C as optimal conditions. Drying yield (70.1 %), moisture content (5.2 %), water activity (0.211), phenolic compound content (797.8 mg GAE/g), anthocyanins (469.4 mg CE3G/g), ABTS (116.2 mg AAE/g) and DPPH (104.4 mg AAE/g) are analyzed through RSM. Retention percentage in OM show values of 60 % in bioactive compounds up to four weeks of storage under accelerated storage conditions. Bioaccessibility of OM is 10 % higher than that observed in the extract without encapsulation during gastrointestinal digestion. The results in this study show that OM made with taro starch and obtained with RSM effectively protect through digestion and ensure bioactive compound stability during storage.

A study of starch resources with high-amylose content from five Chinese mutant banana species

Investigation on staple crop starch of new species has been becoming the research focus of scholars at present. Based on this, the physicochemical properties and microstructural characteristics of starches isolated from Chinese mutant Musa acuminata Colla acuminata and double balbisiana (MA), Musa double acuminata cv. Pisang Mas (MAM), Musa acuminata cv. Pisang Awak (MAA), and Musa Basjoo Siebold (MBS), and Musa double acuminata and balbisiana-Prata (MAP) were investigated. Results exhibited that all starches exhibited high content of amylose (34.04-42.59%). According to the particle size, they were divided into medium (MA, MAM) (14.54-17.71 μm) and large (MAA, MBS, MAP) (23.01-23.82 μm) group. The medium group with A-type crystallization showed higher peak viscosity (PV), final viscosity, gel fracturability and gel hardness. For large group with B-type crystallization, the compact particle morphology, higher degree of crystallinity, short range order, gelatinization enthalpy, pasting temperature, lower porosity, water absorption capacity (WAC) and oil absorption capacity were found. In addition, the medium group with higher PV and gel hardness could be used as food thickening or gelling agents. The large group with higher Rc, short-range order, lower porosity and WAC could be potential to become raw material for resistant starch. All results showed the amylose content, had significant effect on the microstructure and physicochemical properties of starch samples. Outcomes in this investigation might provide a basis of theoretical application for industrial food production.

Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles

There is a growing interest in co-encapsulating multiple species to harness potential synergy between them, enhance their stability and efficacy in various products. The aim of this work was to co-encapsulate vitamin D3 and rutin inside chitosan-zein microparticles using a simple and easily scalable process for food fortification. This was achieved via anti-solvent precipitation coupled with spray-drying. Free-flowing powders of spherical microparticles with wrinkled surface and particle size < 10 μm were obtained. The encapsulation efficiency was 75% for vitamin D3 and 44% for rutin and this could be attributed to their different molecular size and affinity to the aqueous phase. The physicochemical properties were characterized by X-Ray powder diffraction and Fourier transform infrared spectroscopy. The two crystalline bioactive compounds were present in the microparticles in amorphous form, which would allow for better bioavailability when compared to non-encapsulated crystalline solid. Therefore, the obtained microparticles would be suitable for use as food ingredient for vitamin D3 fortification, with the co-encapsulated rutin acting as stability and activity enhancer.

Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems

The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants' safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W1/O/W2) emulsions were used as protective carriers to improve color stability of a hydrophilic Sambucus nigra L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W1/O ratio of 40/60 (v/v). For the secondary emulsion, W1/O/W2, different (W1/O)/W2 ratios were tested with the 50/50 (v/v) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis.

Enhancing the functional properties of rice starch through biopolymer blending for industrial applications: A review

Rice starch has been used in various agri-food products due to its hypoallergenic properties. However, rice starch has poor solubility, lower resistant starch content with reduced retrogradation and poor functional properties. Hence, its industrial applications are rather limited. The lack of comprehensive information and a holistic understanding of the interaction between rice starch and endo/exogenous constituents to improve physico-chemical properties is a prerequisite in designing industrial products with enhanced functional attributes. In this comprehensive review, we highlight the potentials of physically mixing of biopolymers in upgrading the functional characteristics of rice starch as a raw material for industrial applications. Specifically, this review tackles rice starch modifications by adding natural/synthetic polymers and plasticizers, leading to functional blends or composites in developing sustainable packaging materials, pharma- and nutraceutical products. Moreover, a brief discussion on rice starch chemical and genetic modifications to alter starch quality for the deployment of rice starch industrial application is also highlighted.

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

Nanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin

BACKGROUND

Anthocyanins are flavonoids that are potential antioxidant, anti-inflammatory, anti-obesity, and anti-carcinogenic nutraceutical ingredients. However, low chemical stability and low bioavailability limit the use of anthocyanins in food. Nanoencapsulation using biopolymers is a recent successful strategy for stabilization of anthocyanins. This study reports the development, characterization, and antioxidant activity of black carrot anthocyanin-loaded chitosan nanoparticles (ACNPs).

RESULTS

The ionic gelation technique yielded the ACNPs. The mean hydrodynamic diameter d and polydispersity index PDI of chitosan nanoparticles and ACNPs were found to be d = 455 nm and PDI = 0.542 respectively for chitosan nanoparticles and d = 274 nm and PDI = 0.376 respectively for ACNPs. The size distribution was bimodal. The surface topography revealed that the ACNPs are spherical and display a coacervate structure. Fourier transform infrared analysis revealed physicochemical interactions of anthocyanins with chitosan. The loading process could achieve an encapsulation efficiency of 70%. The flow behavior index η of encapsulated ACNPs samples revealed Newtonian and shear thickening characteristics. There was a marginal reduction in the in vitro antioxidant potential of anthocyanins after nanoencapsulation, as evidenced from 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays. Interestingly, the in vivo antioxidant potential of anthocyanins improved following nanoencapsulation, as observed in the serum antioxidant assays.

CONCLUSION

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.

Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications

Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.

Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications

Plants constitute a rich source of diverse classes of valuable phytochemicals (e.g., phenolic acids, flavonoids, carotenoids, alkaloids) with proven biological activity (e.g., antioxidant, anti-inflammatory, antimicrobial, etc.). However, factors such as low stability, poor solubility and bioavailability limit their food, cosmetics and pharmaceutical applications. In this regard, a wide range of delivery systems have been developed to increase the stability of plant-derived bioactive compounds upon processing, storage or under gastrointestinal digestion conditions, to enhance their solubility, to mask undesirable flavors as well as to efficiently deliver them to the target tissues where they can exert their biological activity and promote human health. In the present review, the latest advances regarding the design of innovative delivery systems for pure plant bioactive compounds, extracts or essential oils, in order to overcome the above-mentioned challenges, are presented. Moreover, a broad spectrum of applications along with future trends are critically discussed.

Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431^®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.

Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin

The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89 °C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer-Emmett-Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate.

Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

Chitosan is a cationic natural polysaccharide, which has emerged as an increasingly interesting biomaterialover the past few years. It constitutes a novel perspective in drug delivery systems and nanocarriers' formulations due to its beneficial properties, including biocompatibility, biodegradability and low toxicity. The potentiality of chemical or enzymatic modifications of the biopolymer, as well as its complementary use with other polymers, further attract the scientific community, offering improved and combined properties in the final materials. As a result, chitosan has been extensively used as a matrix for the encapsulation of several valuable compounds. In this review article, the advantageous character of chitosan as a matrix for nanosystemsis presented, focusing on the encapsulation of natural products. A five-year literature review is attempted covering the use of chitosan and modified chitosan as matrices and coatings for the encapsulation of natural extracts, essential oils or pure naturally occurring bioactive compounds are discussed.

Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion

Purple flesh cultivated potato (PP) is a foodstuff scarcely cultivated in the world but with high potential because of its anthocyanin content. Moreover, it has been little explored as a source of anthocyanins (AT) for further applications in formulated food products. The main goal of this research was to study the effect of maltodextrin (MD) and spray drying conditions on the encapsulation efficiency (EE) and bioaccesibility of AT from purple flesh cultivated potato extract (PPE). The anthocyanin-rich extract was obtained from PP and microencapsulated by spray-drying, using MD as the encapsulating agent. A statistical optimization approach was used to obtain optimal microencapsulation conditions. The PPE microparticles obtained under optimal conditions showed 86% of EE. The protector effect of microencapsulation on AT was observed to be stable during storage and in vitro digestion. The AT degradation rate constant was significantly lower for the PPE-MD than for the PPE. The assessed bioaccesibility of AT from the PPE-MD was 20% higher than that of the PPE, which could be explained by the protective effect of encapsulation against environmental conditions. In conclusion, microencapsulation is an effective strategy to protect AT from PP, suggesting that AT may be an alternative as a stable colorant for use in the food industry.

Cyanidin-3-o-glucoside liposome: Preparation via a green method and antioxidant activity in GES-1 cells

Cyanidin-3-O-glucoside (C3G) liposomes was used to improve the stability and antioxidant activity of C3G through a green thin-film dispersion method. The characteristics, stability and the effect of C3G liposomes on GES-1 cells were explored. Results showed that the particle size and encapsulation efficiency (EE%) of C3G liposomes were 258.9 ± 5.06 nm and 77.5%, respectively. DPPH assay showed that liposomes encapsulation can improve the antioxidant of C3G, while the ABTS assay was opposite. Stability study showed the C3G liposome were unstable under extended storage time. The effects of C3G liposomes on GES-1 cells showed that C3G liposomes can decrease the ROS levels of GES-1 and had negligible effects on cell viability and mitochondrial structure. These findings suggested that liposomes could be used as a carrier system to improve the stability of C3G.