Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins.

6 B-a, both BA and CS-BA-ALG NPs show a decreasing trend with the increase of heating time at 95 °C.

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Although the change is not significant ( p > 0.05), the particle size has an increasing trend whether the pH is higher or lower than pH = 3.25.

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