1.Gengatharan A, Dykes GA, Choo WS. Betalains: Natural plant pigments with potential application in functional foods. LWT-Food Sci and Technol. 2015; 64(2): 645-649.
2.Tang Y, Li X, Zhang B, Chen PX, Liu R, Tsao R. Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chem. 2015; 166: 380-388.
3.Azeredo HM. Betalains: properties, sources, applications, and stability–a review. Int J Food Sci & Technol. 2009; 44(12): 2365-2376.
4.Mohana D, Thippeswamy S, Abhishe R. Antioxidant, antibacterial, and ultraviolet-protective properties of carotenoids isolated from Micrococcus spp. Radiation Protection and Environment. 2013; 36(4): 168-174.
5.Butera D, Tesoriere L, Di Gaudio F, Bongiorno A, Allegra M, Pintaudi AM, Kohen R, Livrea M. Antioxidant activities of Sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin. J Agr Food Chem. 2002; 50(23): 6895-6901.
6.Ravanfar R, Tamaddon AM, Niakousari M, Moein MR. Preservation of anthocyanins in solid lipid nanoparticles: Optimization of a microemulsion dilution method using the Placket–Burman and Box–Behnken designs. Food Chem. 2016; 199: 573-580.
7.Bell LN. Stability testing of nutraceuticals and functional foods. Handbook of nutraceuticals and functional foods: CRC Press; 2002. p. 504-519.
8.Gaonkar AG, Vasisht N, Khare AR, Sobel R. Microencapsulation in the food industry: a practical implementation guide: Elsevier; 2014.
9.Gutiérrez FJ, Albillos SM, Casas-Sanz E, Cruz Z, García-Estrada C, García-Guerra A, García-Reverter J, García-Suárez M, Gatón P, González-Ferrero C, Olabarrieta I, Olasagasti M, Rainieri S, Rivera-Patiño D, Rojo R, Romo-Hualde A, JoséSáiz-Abajo M, Musson M. Methods for the nanoencapsulation of β-carotene in the food sector. Trends Food Sci & Tech. 2013; 32(2): 73-83.
10.Gul K, Tak A, Singh A, Singh P, Yousuf B, Wani AA. Chemistry, encapsulation, and health benefits of β-carotene-A review. Cogent Food & Agriculture. 2015; 1(1): 1018696.
11.Rodriguez-Amaya DB. Update on natural food pigments-A mini-review on carotenoids, anthocyanins, and betalains. Food Res Int. 2018.
12.Horuz Tİ, Belibağlı KB. Nanoencapsulation by electrospinning to improve stability and water solubility of carotenoids extracted from tomato peels. Food Chem. 2018; 268: 86-93.
13.İnanç Horuz T, Belibağli KB. Nanoencapsulation of Carotenoids Extracted from Tomato Peels into Zein fibers by Electrospinning. J Sci Food and Agr. 2018. 99 (2): 759-766.
14.Pervaiz T, Songtao J, Faghihi F, Haider MS, Fang J. Naturally occurring anthocyanin structure, functions and biosynthetic pathway in fruit plants. J Plant Biochem Physiol. 2017; 5(2): 187.
15.Hou D-X. Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med. 2003; 3(2): 149-159.
16.McDougall GJ, Fyffe S, Dobson P, Stewart D. Anthocyanins from red cabbage–stability to simulated gastrointestinal digestion. Phytochemistry. 2007; 68(9): 1285-1294.
17.Tall JM, Seeram NP, Zhao C, Nair MG, Meyer RA, Raja SN. Tart cherry anthocyanins suppress inflammation-induced pain behavior in rat. Behav Brain Res. 2004; 153(1): 181-188.
18.Schwarz M, Hillebrand S, Habben S, Degenhardt A, Winterhalter P. Application of high-speed countercurrent chromatography to the large-scale isolation of anthocyanins. Biochem Eng J. 2003; 14(3): 179-189.
19.Jones OG, McClements DJ. Functional biopolymer particles: design, fabrication, and applications. Comprehensive Reviews in Food Science and Food Safety. 2010; 9(4): 374-397.
20.Matalanis A, Jones OG, McClements DJ. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydr. 2011; 25(8): 1865-1880.
21.Fathi M, Emam-Djomeh Z, Sadeghi-Varkani A. Extraction, characterization and rheological study of the purified polysaccharide from Lallemantia ibrica seeds. Int J Biol Macromol. 2018; 120: 1265-1274.
22.Salehi E, Emam-Djomeh Z, Askari G, Fathi M. Opuntia ficus indica fruit gum: Extraction, characterization, antioxidant activity and functional properties. Carbohyd Polym. 2019; 206: 565-572.
23.Salehi E, Emam-Djomeh Z, Fathi M, Askari G. Opuntia ficus-indica Mucilage. Emerging Natural Hydrocolloids: Rheology and Functions. 2019.
24.de Vos P, Faas MM, Spasojevic M, Sikkema J. Encapsulation for preservation of functionality and targeted delivery of bioactive food components. Int dairy J. 2010; 20(4): 292-302.
25.Ko A, Lee JS, Sop Nam H, Gyu Lee H. Stabilization of black soybean anthocyanin by chitosan nanoencapsulation and copigmentation. J Food Biochem. 2017; 41(2): e12316.
26.Arroyo-Maya IJ, McClements DJ. Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties. Food Res Int. 2015; 69: 1-8.
27.Sherahi MH, Fathi M, Zhandari F, Hashemi SMB, Rashidi A. Structural characterization and physicochemical properties of Descurainia sophia seed gum. Food Hydr. 2017; 66: 82-89.
28.Tiwari R, Takhistov P. Nanotechnology-enabled delivery systems for food functionalization and fortification. Nanotechnology research methods for foods and bioproducts Wiley-Blackwell, Oxford. 2012: 55-101.
29.de Moura SC, Berling CL, Germer SP, Alvim ID, Hubinger MD. Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chem. 2018; 241: 317-327.
30.Jafari S-M, Mahdavi-Khazaei K, Hemmati-Kakhki A. Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying. Carbohyd Polym. 2016; 140: 20-25.
31.Ge J, Yue P, Chi J, Liang J, Gao X. Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food Hydr. 2018; 74: 23-31.
32.Wise DL. Handbook of pharmaceutical controlled release technology: CRC Press; 2000.
33.Tan C, Selig MJ, Abbaspourrad A. Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation. Carbohyd Polym. 2018; 181: 124-131.
34.Tan C, Celli GB, Selig MJ, Abbaspourrad A. Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization. Food Chem. 2018; 264: 342-349.
35.Tan C, Celli GB, Abbaspourrad A. Copigment-polyelectrolyte complexes (PECs) composite systems for anthocyanin stabilization. Food Hydr. 2018; 81: 371-9.
36.Yeo Y, Baek N, Park K. Microencapsulation methods for delivery of protein drugs. Biotechnol Bioproc Eng. 2001; 6(4): 213-230.
37.Nayak CA, Rastogi NK. Effect of selected additives on microencapsulation of anthocyanin by spray drying. Dry Technol. 2010; 28(12): 1396-1404.
38.Cho K, Wang X, Nie S, Shin DM. Therapeutic nanoparticles for drug delivery in cancer. Clin Cancer res. 2008; 14(5): 1310-1316.
39.Osorio C, Acevedo B, Hillebrand S, Carriazo J, Winterhalter P, Morales ALa. Microencapsulation by spray-drying of anthocyanin pigments from corozo (Bactris guineensis) fruit. J Agri Food Chem. 2010; 58(11): 6977-3685.
40.Huang X, Brazel CS. On the importance and mechanisms of burst release in matrix-controlled drug delivery systems. J ControlledRelease. 2001; 73(2-3): 121-136.
41.Siepmann J, Peppas N. Modeling of drug release from delivery systems based on hydroxypropyl methylcellulose (HPMC). Adv Drug Deliver Re. 2012; 64: 163-174.
42.Robert P, Gorena T, Romero N, Sepulveda E, Chavez J, Saenz C. Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. Int J Food SciTechnol. 2010; 45(7): 1386-1394.
43.Mahdavi SA, Jafari SM, Assadpour E, Ghorbani M. Storage stability of encapsulated barberry’s anthocyanin and its application in jelly formulation. J Food Eng. 2016; 181: 59-66.
44.Idham Z, Muhamad II, Sarmidi MR. Degradation kinetics and color stability of spray‐dried encapsulated anthocyanins from hibiscus sabdariffa l. J Food Proc Eng. 2012; 35(4): 522-542.
45.Reyes LF, Cisneros-Zevallos L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.). Food Chem. 2007; 100(3): 885-894.
46.Idham Z, Muhamad II, MOHD SETAPAR SH, Sarmidi MR. Effect of thermal processes on roselle anthocyanins encapsulated in different polymer matrices. J Food Proc Pres. 2012; 36(2): 176-184.
47.Burin VM, Rossa PN, Ferreira‐Lima NE, Hillmann MC, Boirdignon‐Luiz MT. Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink. Int J Food Sci Technol. 2011; 46(1): 186-193.
48.Wang W-D, Xu S-Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J Food Eng. 2007; 82(3): 271-275.
49.Dangles O, Brouillard R. A spectroscopic method based on the anthocyanin copigmentation interaction and applied to the quantitative study of molecular complexes. Journal of the Chemical Society, Perkin Transactions 2. 1992 (2): 247-257.
50.Yousefi S, Emam-Djomeh Z, Mousavi M, Kobarfard F, Zbicinski I. Developing spray-dried powders containing anthocyanins of black raspberry juice encapsulated based on fenugreek gum. Adv Powder Technol. 2015; 26(2): 462-269.
51.Yousefi S, Emam-Djomeh Z, Mousavi S. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). J Food Sci Technol. 2011; 48(6): 677-684.
52.Chegini G, Ghobadian B. Spray dryer parameters for fruit juice drying. World J Agri Scie. 2007; 3(2): 230-236.
53.Ahmad M, Ashraf B, Gani A, Gani A. Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion. Int J Biol Macromol. 2018; 109: 435-442.
54.Mueller D, Jung K, Winter M, Rogoll D, Melcher R, Kulozik U, Schwarz K, Richling E. Encapsulation of anthocyanins from bilberries–Effects on bioavailability and intestinal accessibility in humans. Food Chem. 2018; 248: 217-224.
55.Cai Y. Light stability of purple corn anthocyanins microencapsulated with different wall materials. 2018.
56.Xue J, Su F, Meng Y, Yurong G. Enhanced Stability of Red‐Fleshed Apple Anthocyanins by Copigmentation and Encapsulation. J the Sci Food and Agri. 2018.
57.da Fonseca Machado AP, Rezende CA, Rodrigues RA, Barbero GF, e Rosa PdTV, Martínez J. Encapsulation of anthocyanin-rich extract from blackberry residues by spray-drying, freeze-drying and supercritical antisolvent. Powder Technol. 2018; 340: 553-562.
58.Hao S, Wang Y, Wang B, Deng J, Liu X, Liu J. Rapid preparation of pH-sensitive polymeric nanoparticle with high loading capacity using electrospray for oral drug delivery. Mater Sci Eng: C. 2013; 33(8): 4562-4567.
59.Zhang S, Kawakami K. One-step preparation of chitosan solid nanoparticles by electrospray deposition. Int J Pharm. 2010; 397(1-2): 211-217.
60.Atay E, Fabra MJ, Martínez-Sanz M, Gomez-Mascaraque LG, Altan A, Lopez-Rubio A. Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts. Food Hydr. 2018; 77: 699-710.
61.Schafer V, von Briesen H, Andreesen R, Steffan A-M, Royer C, Troster S, Jorg K, Helga R. Phagocytosis of nanoparticles by human immunodeficiency virus (HlV)-infected macrophages: a possibility for antiviral drug targeting. Pharm Rese. 1992; 9(4): 541-546.
62.Hwang JM, Kuo HC, Lin CT, Kao ES. Inhibitory effect of liposome-encapsulated anthocyanin on melanogenesis in human melanocytes. Pharml Biol. 2013 ;51(8): 941-947.
63. Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J. Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid. Food & Funct. 2017;8(3):1085-1093.
64.Zhao L, Temelli F, Chen L. Encapsulation of anthocyanin in liposomes using supercritical carbon dioxide: Effects of anthocyanin and sterol concentrations. J Funct Food. 2017; 34:159-167.
65.Desai KGH, Jin Park H. Recent developments in microencapsulation of food ingredients. Dry Technol. 2005; 23(7): 1361-1394.
66.Mohd Nawi N, Muhamad II, Mohd Marsin A. The physicochemical properties of microwave‐assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials. Food Sci Nut. 2015; 3(2): 91-99.
67.Haghi A, Amanifard N. Analysis of heat and mass transfer during microwave drying of food products. Braz J Chem Eng. 2008; 25(3): 491-501.
)