<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>24(18)</volume><submitter>Xu J</submitter><pubmed_abstract>Red-fleshed apple (Malus sieversii f. neidzwetzkyana (Dieck) Langenf) has attracted more and more attention due to its enriched anthocyanins and high antioxidant activity. In this study we extracted total anthocyanins and phenols from two types of red-fleshed apples-Xinjing No.4 (XJ4) and Red Laiyang (RL)-to study the stability and antioxidant activity of anthocyanins after encapsulation onto Corn Starch Nanoparticles (CSNPs). The results indicated the anthocyanins and total phenol levels of XJ4 were 2.96 and 2.25 times higher than those of RL respectively. The anthocyanin concentration and loading time had a significant effect on CSNPs encapsulation, and XJ4 anthocyanins always showed significantly higher loading capacity than RL. After encapsulation, the morphology of RL-CSNPs and XJ4-CS</pubmed_abstract><journal>Molecules (Basel, Switzerland)</journal><pagination>E3366</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC6767359</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Effect of Nanocrystallization of Anthocyanins Extracted from Two Types of Red-Fleshed Apple Varieties on Its Stability and Antioxidant Activity.</pubmed_title><pmcid>PMC6767359</pmcid><pubmed_authors>Li X</pubmed_authors><pubmed_authors>Zhang Y</pubmed_authors><pubmed_authors>Zhao P</pubmed_authors><pubmed_authors>Huo H</pubmed_authors><pubmed_authors>Liu S</pubmed_authors><pubmed_authors>Xu J</pubmed_authors></additional><is_claimable>false</is_claimable><name>Effect of Nanocrystallization of Anthocyanins Extracted from Two Types of Red-Fleshed Apple Varieties on Its Stability and Antioxidant Activity.</name><description>Red-fleshed apple (Malus sieversii f. neidzwetzkyana (Dieck) Langenf) has attracted more and more attention due to its enriched anthocyanins and high antioxidant activity. In this study we extracted total anthocyanins and phenols from two types of red-fleshed apples-Xinjing No.4 (XJ4) and Red Laiyang (RL)-to study the stability and antioxidant activity of anthocyanins after encapsulation onto Corn Starch Nanoparticles (CSNPs). The results indicated the anthocyanins and total phenol levels of XJ4 were 2.96 and 2.25 times higher than those of RL respectively. The anthocyanin concentration and loading time had a significant effect on CSNPs encapsulation, and XJ4 anthocyanins always showed significantly higher loading capacity than RL. After encapsulation, the morphology of RL-CSNPs and XJ4-CS</description><dates><release>2019-01-01T00:00:00Z</release><publication>2019 Sep</publication><modification>2025-04-18T17:10:32.262Z</modification><creation>2019-10-11T07:13:10Z</creation></dates><accession>S-EPMC6767359</accession><cross_references><pubmed>31527454</pubmed><doi>10.3390/molecules24183366</doi></cross_references></HashMap>