Comparative effects of Berberis vulgaris extract and casein nanocapsules on the antioxidant activity and oxidative stability of selected vegetable oils

Abstract This study aimed to enhance the stability and functionality of Berberis vulgaris anthocyanins through casein-based encapsulation and to evaluate their impact on the oxidative stability of vegetable oils. Anthocyanins were encapsulated using 0.25% (w/v) casein at pHs 2, 4.64, and 6. Successful encapsulation was confirmed by FTIR and FESEM analyses. The highest encapsulation efficiency (59.34 ± 3.6%) was achieved at pH 2. Encapsulated anthocyanins exhibited superior antioxidant activity (92.83 ± 0.30%) at pH 7.4 compared to the free extract