Encapsulation Of Anthocyanins Research Articles

Regulated anthocyanin release through novel pH-responsive peptide hydrogels in simulated digestive environment

The instability of anthocyanins significantly reduces their bioavailability as food nutrients. This proof-of-concept study aimed to develop efficient carriers for anthocyanins to overcome this challenge. Characterization of the hydrogels via SEM (scanning electron microscope) and rheological analysis revealed the formation of typical gel structures. MTT (methyl thiazolyl tetrazolium) and hemolysis assays confirmed that their high biocompatibility. Encapsulation efficiency analysis and fluorescence microscopy images demonstrated successful and efficient encapsulation of anthocyanins by pH-responsive hydrogels. Stability studies further validated the effect of peptide hydrogels in helping anthocyanin molecules withstand factors such as gastric acid, high temperatures, and heavy metals. Subsequently, responsive studies in simulated gastric (intestinal) fluid demonstrated that the pH-responsive peptide hydrogels could protect anthocyanin molecules from gastric acid while achieving rapid and complete release in intestinal fluid environments. These results indicate that these peptide hydrogels could stabilize anthocyanins and facilitate their controlled release, potentially leading to personalized delivery systems.

In situ encapsulation of anthocyanin within soybean protein isolate chains driven by pH for detecting the freshness of food

Intelligent indicator labels have been widely demonstrated as functional material to real-time monitor the freshness of food, whereas the migration problem of natural pH-sensitive dyes from the matrix into surface of packaging film restricted the practical application. Herein, a facile in situ encapsulation strategy was proposed to design and fabricate soybean protein isolate (SPI)/carboxymethyl cellulose sodium (CMC)/anthocyanin (Anth) (SCA) composite film as smart labels to monitor the freshness of protein-based foods. Inspired by the stimulation-response behaviors of Mimosa, Anth was in situ wrapped by the spatial structural mutation of SPI chains driven by different pH conditions, in which tannic acid (TA) served as pH modulator. Compared to CMC/Anth composite film free of pH modulation, the cumulative release of Anth from SCA-7.0 composite film was decreased from 90.97%, 82.45% and 70.52% to 64.14%, 53.88% and 39.45% in distilled water, 10% ethanol and 90% ethanol, respectively. Furthermore, the prepared SCA-7.0 composite film possessed reinforced UV-shielding, gas barrier and water resistance performances. When employed as intelligent label, this composite film can be an intelligent indicator label for real-time meat freshness monitoring. A facile strategy was carried out to in situ encapsulate the Anth within matrix, boosting the reliability and lifespan of intelligent packaging in practical application.

Antioxidant and Physical Characteristics of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Nanoencapsulation: Effect of Maltodextrin and Whey Protein Isolate Ratios

Anthocyanins are bioactive compounds with antioxidant, anti-inflammatory, and anti-diabetic activities. This bioactive compound is susceptible to changes in temperature and pH conditions. Its use in food products is also limited. Therefore, protection efforts that can bring anthocyanins into the food system through encapsulation are needed. Encapsulation is a technique for protecting bioactive compounds by coating the mixtures using biomaterials. The spray drying encapsulation process does not require difficult preparation and has good protection capabilities. The goal of this study was to investigate the encapsulating properties of the ratio of whey protein isolate to maltodextrin. This study used maltodextrin : whey protein isolate ratios (MD: WPI) 1:3, 1:1, and 3:1 (w/w). Anthocyanin extract was added 30% (w/w). The mixtures were powdered by drying them with a spray drier. The results showed that MD: WPI = 1:3 can retain more bioactive components than other treatments. The characteristics of nanoencapsulants in antioxidant activity, total phenol content, and anthocyanin were 65.16 + 2.87 %RSA, 776.25 + 45.23 mg GAE/100 g, 60.83 + 1.56 mg/100 g, respectively. The nanoencapsulations had irregular round morphology, particle size and zeta-potential were 301.3 nm and -31.9 mV, respectively. Therefore, anthocyanin encapsulation from purple yam extract was successfully produced with lower-cost material for food and pharmaceutical use.

A NEW NATURAL FOOD DYE: MICROENCAPSULATED CORNELIAN CHERRY BIOACTIVE COMPOUNDS

Cornus mas (CM) is one of the four edible fruits of the Cornus genus, a rich source of biologically active compounds (BACs) such as vitamins (like vitamin C), carotenoids, iridoids, and phenolics (phenolic acids, anthocyanins, and other flavonoids). This study aimed to analyse the improvement of the stability of CM anthocyanins by microencapsulation, in order to propose a new natural food dye. Microencapsulation using a mixture of whey protein isolate (WPI) and chitosan (CH) as wall materials has been applied to protect anthocyanins against external factors (e.g., light, temperature, storage, etc.). Two experimental variants of microencapsulated powders, WPI:CH = 1:1 (CH1) and WPI:CH = 1:2 (CH2), were realised by varying the wall materials ratio. The cornelian cherry fruit concentrated extract was evaluated for its phytochemical, colourimetric, and antioxidant capacities. Due to the excellent anthocyanin encapsulation effectiveness (74.29 – 88.71%), the wall materials utilised for both powders can be considered effective choices to safeguard the anthocyanins. All tests performed on the microencapsulated powders demonstrated that both suggested experimental forms can serve as a healthy substitute for artificial food additives. The incorporation of cornelian cherry fruit extract and microencapsulated powders into a food matrix (jelly candies) allowed examination of their effectiveness. The colour analysis rigorously characterised all the colour parameters related to red nuances (due to anthocyanins content, such as cyanidin-3-glucoside) and yellow nuances (associated with carotenoids content).

Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate

Anthocyanins are antioxidant compounds that can act as anti-inflammatory, anti-viral, and prevention of diabetes. In Indonesia, many foods are rich in anthocyanin compounds, including purple yam tuber (Dioscorea alata L.). Anthocyanins are easily damaged by exposure to light changes in pH and temperature. Encapsulation can increase the nutritional value, color, shelf life, and bioavailability and stability of anthocyanin. The encapsulant such as maltodextrin and whey protein isolate were chosen because they were affordable and can protect the anthocyanin. Anthocyanin extract from purple yam flour were prepared to be incorporated in nanoencapsulation. Encapsulation were prepared with a ratio of maltodextrin and whey protein isolate = 1 : 3 (w/w) with anthocyanin extract of 5, 20 and 30%. Each formulas were dried by a spray drier. The results showed that the treatment using 30% anthocyanin extract resulted in the best nanoencapsulation. The encapsulation had anthocyanin content was 77.72 mg/100 g, total phenolic content was 510.07 mg GAE/100 g (db), antioxidant activity was 24.06 % RSA, color L* = 79.15, a * = 5.58, b* = -0.39. Therefore, anthocyanin extract encapsulation can be produced successfully by this method.

Encapsulation of anthocyanin with gelatin‐alginate carrier by a specially designed ultrasonic encapsulator with adjustable frequency

AbstractAnthocyanins are of increasing interest for food applications due to their health benefits. However, their poor stability and susceptibility to unfavorable environmental conditions may limit their application. Microencapsulation offers enhanced stability and controlled release properties. The aim was designing an ultrasonic encapsulator with a variable frequency ultrasonic driver to encapsulate black carrot and mahaleb anthocyanins. First, a double‐channel variable frequency and power adjustable ultrasonic driver and atomizer head were designed. The cooled gelation technique was used to encapsulate anthocyanin in an alginate‐gelatin complex. Freeze‐drying and air‐drying techniques were used for drying of microcapsules. Encapsulation parameters were atomization frequency, alginate, and anthocyanin concentrations. The capsules were characterized by encapsulation efficiency, particle diameter, and controlled release rates. Controlled release tests were performed at two different temperatures and pH values. Encapsulation efficiency was 87%–95%, mean diameters were between 69 and 95 μm. Maximum release rates were obtained from freeze‐dried mahaleb anthocyanin capsules. Release rates increased with increasing temperature and pH values. In addition, the experimental results showed that the increase in the amount of alginate used in encapsulation decreased the release rate. Moreover, the results proved that the designed encapsulator can be used for encapsulation in fields such as food, pharmaceuticals, polymers, chemistry, and materials.

Microencapsulation of micronized tart cherry puree: Characterization and physicochemical assessment

Tart cherries are known for their high phenolic content and a plethora of health benefits pertaining to heart health, muscle recovery, sleep quality, inflammation, and arthritis, to name a few. However, maximizing the bioavailability of these bioactive food components is often a challenge in the food and beverage industry. The aim of this research was to investigate the spray drying process for microencapsulation to increase the stability of compounds and improve their release properties, thereby resulting in enhanced bioavailability. In our study, we investigated the effects of micronization methods and microencapsulation using wall material combinations on the physical attributes, morphology, and chemical properties of spray-dried tart cherry microcapsules. Micronized and non-micronized purée was spray-dried utilizing different ratios of maltodextrin (MD) and gum arabic (GA) as wall materials. The microcapsules were evaluated for process yield, color, hygroscopicity, particle surface shape using Scanning Electron Microscopy (SEM), anthocyanin encapsulation efficiency, antioxidants and phenolics. The results demonstrated that the total phenolics, flavonoid content, and antioxidant activity increased for all wall material conditions with a reduction in particle size. The findings suggest that high-pressure homogenization (HPH) and the combination of MD and GA in an equal ratio (MD: GA 15%:15%) can effectively improve the extractability of phenolics and antioxidants. This study underscores the potential of spray-dried fruit juice powders and contributes to filling the current knowledge gap regarding the microencapsulation of tart cherries, particularly in the context of micronized fruit purées.

Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability

Protein-polysaccharide conjugates formed via Maillard reaction have the potential as a new type of encapsulation system. However, understanding the effects of the Maillard conjugates as carriers for anthocyanins (ANTs) is limited. The objectives of this study were to develop conjugation of sesame protein hydrolysate (SPH) and gum Arabic (GA) via a wet heating approach with variable times (1, 3, 6, and 12 h) and to investigate the ability of freshly prepared conjugates for encapsulation of Malva Sylvestris (common mallow) ANTs. Conjugate production was confirmed by the appearance of new properties, e.g., altered color, chemical interaction, and changed secondary and tertiary structures. The glycation degree of the conjugates increased to a maximum at 12 h. Conjugation with GA helped the partial unfolding of SPH, and improved its solubility and thermal stability. The ability of SPH, GA, and their conjugate as carriers were compared via the spray drying method. The encapsulation efficiency, morphology and simulated gastrointestinal conditions were investigated. The more homogeneous particles produced by the conjugate ensured greater retention and preservation of ANTs. The release of ANTs during in vitro simulated digestion was significantly slowed by encapsulation, particularly for encapsulated ANTs within the Maillard product. In storage for 90 days at 35 °C, the retention of ANTs was much higher within conjugates (93.13%) compared to nonencapsulated powder (39.76%). This research confirmed that the novel carrier prepared by the controlled Maillard reaction can be a proper wall material in the encapsulation of ANTs.

Green Synthesis of Low-Glycemic Amylose-Lipid Nanocomposites by High-Speed Homogenization and Formulation into Hydrogel.

In this research, we focused on the production of amylose-lipid nanocomposite material (ALN) through a green synthesis technique utilizing high-speed homogenization. Our aim was to investigate this novel material's distinctive physicochemical features and its potential applications as a low-glycemic gelling and functional food ingredient. The study begins with the formulation of the amylose-lipid nanomaterial from starch and fatty acid complexes, including stearic, palmitic, and lauric acids. Structural analysis reveals the presence of ester carbonyl functionalities, solid matrix structures, partial crystallinities, and remarkable thermal stability within the ALN. Notably, the ALN exhibits a significantly low glycemic index (GI, 40%) and elevated resistance starch (RS) values. The research extends to the formulation of ALN into nanocomposite hydrogels, enabling the evaluation of its anthocyanin absorption capacity. This analysis provides valuable insights into the rheological properties and viscoelastic behavior of the resulting hydrogels. Furthermore, the study investigates anthocyanin encapsulation and retention by ALN-based hydrogels, with a particular focus on the influence of pH and physical cross-link networks on the uptake capacity presenting stearic-acid (SA) hydrogel with the best absorption capacity. In conclusion, the green-synthesized (ALN) shows remarkable functional and structural properties. The produced ALN-based hydrogels are promising materials for a variety of applications, such as medicine administration, food packaging, and other industrial purposes.

Enhancing the stability of natural anthocyanins against environmental stressors through encapsulation with synthetic peptide-based gels

The instability of anthocyanin to environmental stressors severely limits its applications as a natural bioactive pigment. To overcome these limitations, this proof-of-concept study utilizes the high biocompatibility of peptide molecules and the unique gel microstructure to develop innovative peptide-based gels. Characterization of the gels was conducted through AFM, SEM, rheological analysis, and CD spectrum. These analyses confirmed the fibrous mesh structure and impressive mechanical strength of the peptide-based gels. The cytotoxicity evaluation using MTT and hemolysis analysis showed high biocompatibility. Encapsulation efficiency analysis and fluorescence microscopy images demonstrated successful and efficient encapsulation of anthocyanins in all four peptide-based gels, with uniform distribution. Moreover, systematic investigations were conducted to assess the impact of peptide-based gels on the stability of natural anthocyanins under environmental stressors such as temperature, pH variations, and exposure to metal ions. Notably, the results revealed a significant enhancement in stability, including improved long-term storage and antioxidant activity. In conclusion, this study successfully developed four novel peptide-based gels that effectively protect natural anthocyanins from environmental stressors, highlighting their potential in various fields such as food and biology.

Starch can act differently when combined with alginate or gellan gum to form hydrogels

Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 ± 1.72 µm vs. 101.38 ± 2.71 µm). Additionally, it was noticed that the starch granule size isdirectly related to the diameter of the particle formed, both for gellan and alginate systems. The combination between starches and anionic gums still promoted an increase in the water holding capacity, probably due to the presence of additional hydrophilic groups from starch. According to the mechanical properties, starch acts differently when combined with alginate or gellan gum, considering it strengthened the biopolymeric network for the alginate-based gels increasing the stress at rupture values (except for potato starch), while it decreasedthe hardness and elasticity for gellan-based gels. Microparticles based on gellan and alginate showed high anthocyanin encapsulation efficiency (EE ≥ 80%) in all systems. In these cases, the addition of starch did not contribute to increasing this property, even though starch granules filled the gel pores. The high EE showed that the studied systems allow the encapsulation of anthocyanin and suggest possible encapsulation of other hydrophilic bioactive compounds, considering the best type of starch for each application.

Physicochemical Characteristics of Anthocyanin Extract Powder from Black Rice Based on Maltodextrin and Skimmed Milk Powder Ratio as Encapsulant

Anthocyanins are bioactive components in black rice. Black rice anthocyanins are potent antioxidants, so they have the potential to be developed into functional food products. As a bioactive component, anthocyanins in extracts have low stability to environmental conditions such as light, temperature, and pH. Encapsulation process using the spray drying technique is known to protect and increase the stability of anthocyanin bioactive compounds. Maltodextrin (MDE) is widely used as a coating material in the encapsulation of anthocyanins using the spray drying technique with many advantages. However, skim milk powder (SMP) was found to encapsulate black rice anthocyanins efficiently. This study's general objective was to determine the effect of the ratio of MDE and SMP as an encapsulant on black rice extract powder's physical and chemical characteristics. The research method is an experimental type using a single factor Completely Randomized Design (CRD), which consisted of 6 treatments, namely the MDE:SMP ratio (100:0, 90:10, 80:20, 70:30, 60:40, and 50:50). The results showed that there was a very significant effect of the ratio of MDE and SMP on the physical and chemical characteristics of coated anthocyanin powder. MDE and SMP ratios of 50:50 resulted in coated anthocyanin powder's best physical and chemical characteristics. Keywords: Black rice extract, Coating material, Encapsulation, Physicochemical characteristics.

Biopolymer-based encapsulation of anthocyanins as reinforced natural colorants for food applications

Anthocyanins are natural colorants receiving increasing interests from food industry due to their variety of colors and health benefits. However, the instability of anthocyanins against environmental stress may limit their applications, which could be improved by the encapsulation systems built by various biopolymers including proteins, polysaccharides, and the composite formulations. In this review, the main biopolymers utilized as encapsulant materials for anthocyanins’ protection and delivery have been introduced; the geometry of these encapsulation systems, their properties and the technologies involved in the fabrications have also been discussed. The information present in this review is useful to guide the encapsulation of anthocyanins for food applications.

High-Stability Bi-Layer Films Incorporated with Liposomes @Anthocyanin/Carrageenan/Agar for Shrimp Freshness Monitoring

High-stability bi-layer films were prepared by incorporating anthocyanin-loaded liposomes into carrageenan and agar (A-CBAL) for non-destructive shrimp freshness monitoring. The encapsulation efficiency of the anthocyanin-loaded liposomes increased from 36.06% to 46.99% with an increasing ratio of lecithin. The water vapor transmission (WVP) of the A-CBAL films, with a value of 2.32 × 10-7 g · m-1 · h-1 · pa-1, was lower than that of the film with free anthocyanins (A-CBA). The exudation rate of the A-CBA film reached 100% at pH 7 and pH 9 after 50 min, while the A-CBAL films slowed down to a value lower than 45%. The encapsulation of anthocyanins slightly decreased the ammonia sensitivity. Finally, the bi-layer films with liposomes successfully monitored shrimp freshness with visible color changes to the naked eye. These results indicated that films with anthocyanin-loaded liposomes have potential applications in high-humidity environments.

Simple and complex coacervation methods for the nanoencapsulation of Rosa damascena mill L. anthocyanin in zein/potato starch: A new approach to enhance antioxidant and thermal properties.

The structure and antioxidant properties of zein and potato starches as well as the stability of anthocyanins strongly depend on the pH. However, due to the stability of anthocyanins in at acidic medium, their encapsulation has been limited to low pHs. In the present work, an encapsulation of anthocyanins extracted from Rosa damascena mill L. (as a model) into zein, starch, and their binary mixtures by simple and complex coacervation methods over a wide range of pH (especially higher pHs), and different encapsulating agent doses and different initial volumes of anthocyanin were studied in order to obtain new conditions for the preservation of anthocyanins and to improve the antioxidant activities of zein and potato starches. High levels of antioxidant activity and encapsulation efficiency for zein/starch/anthocyanin nanocapsules and maximum antioxidant activity for zein/starch nanocapsules (without anthocyanin) were obtained at pHs 8 and 2, respectively. Fourier transform infrared spectroscopy, field emission scanning electron microscopy, X-ray powder diffraction, and thermal gravimetric analysis techniques were used to analyze simple and complex coacervates biopolymer interactions, morphology, and thermal stability. The size of zein nanocapsules (283-366nm) decreased in the range of 50-175nm after the encapsulation of anthocyanin (pH 8), which makes them suitable for drug delivery processes. The prepared nanocapsules showed a high scavenging ability.

Encapsulation of anthocyanins in black bean (Phaseolus vulgaris) extracts using spray-drying and their stability under various pH and temperature processing conditions

Encapsulation of anthocyanins in black bean (Phaseolus vulgaris) extracts using spray-drying and their stability under various pH and temperature processing conditions

A novel all-natural (collagen+pectin)/chitosan aqueous two-phase microcapsule with improved anthocyanin loading capacity

Microcapsules based on an aqueous two-phase system (ATPS) have attracted increasing interest due to their all-aqueous biocompatible microenvironment, but the undesirable use of high concentrations of synthetic poly(ethylene glycol) and dextran (Dex) in conventional ATPSs has severely hindered their application in the food industry. In this study, a new type of ATPS microcapsule was developed by taking advantage of the spontaneous phase separation and simultaneous interfacial self-assembly of natural pectin, chitosan, and collagen. Chitosan (1 wt%) and collagen (4 wt%)+pectin (0.5 wt%) were used to form ATPS to replace poly(ethylene glycol) (15∼30 wt%) and Dex (15∼20 wt%) in conventional ATPSs. The (collagen + pectin)/chitosan microcapsules exhibited the plumpest morphology and highest stability at pH 6, and the smoothest interfacial membrane texture was achieved through interfacial self-assembly of pectin, chitosan, and collagen via electrostatic interactions and hydrogen bonds. Notably, anthocyanin could be stabilized by pectin in the inner phase, and the (collagen + pectin)/chitosan microcapsules had an improved anthocyanin encapsulation efficiency and loading capacity of 92.58% and 12.34 g/100 g, respectively, which was attributed to the electrostatic attractions between the flavylium cation form of anthocyanin and anionic pectin. This study yielded a strategy for constructing a new type of food-grade ATPS microcapsule using all-natural polysaccharides and proteins, and provided a novel all-aqueous template for loading hydrophilic bioactive components. • Natural chitosan and collagen + pectin generate a spontaneous aqueous two-phase system. • The novel (collagen + pectin)/chitosan microcapsules developed were stable at pH 6. • Chitosan, pectin, and collagen could be self-assembled at the microcapsule interface. • Anthocyanin could be stabilized by pectin in the inner phase via electrostatic attraction. • (Collagen + pectin)/chitosan microcapsules had excellent anthocyanin loading capacity.

Characterisation and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum

Encapsulation was used to protect anthocyanins extracted from aronia (Aronia melanocarpa) fruit using the combinations of maltodextrin (MD) with anionic polysaccharides, including carboxymethyl cellulose (CMC), gum Arabic (GA), and xanthan gum (XG) as the coating agents. The encapsulation efficiencies were 98 % in MD, MD + CMC, and MD + GA and 94 % in MD + XG. In comparison, the loading efficiency, total anthocyanins, total phenolics, and antioxidant activity were higher in the combined coating agents than in MD alone. In storage for 100 days at 25℃, the retention of anthocyanins was much higher in encapsulated aronia (88–91 %) compared with nonencapsulated aronia (47 %). Cyanidin 3-galactoside and arabinoside showed higher stability (91–93 %) than cyanidin 3-glucoside and xyloside (60–65 %). New compounds, including cyanidin 3-(coumaroyl)-pentoside and 10-carboxy-pyranocyanidin-3-hexoside, were found after 20 days, indicating that anthocyanins formed new adducts with other components in aronia. The results show that MD + CMC and MD + XG are suitable coating agents for the encapsulation of anthocyanins in aronia.

Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species

Microencapsulation is one of the methods of preservation of food ingredients that can be easily degraded. The study aimed to investigate how the type of yeast can affect the ability to microencapsulate anthocyanins. In this study, the possibility of microencapsulation of anthocyanins from black chokeberry (Aronia melanocarpa) was investigated using yeast such as Saccharomyces cerevisiae without plasmolysis (CON), Saccharomyces cerevisiae after plasmolysis (SCB), Saccharomyces pastorianus (SPA), Saccharomyces cerevisiae for top fermentation (SCA), and Saccharomyces bayanus (SBA). The yeast were exposed to the concentrated anthocyanin solution for sorption and freeze-dried to form the microcapsules. It was shown that the water content of the CON microcapsules was significantly higher than the plasmolyzed. This was reflected in the water activity, as the CON and SCB samples had aw values between 0.055 and 0.064. The CON samples were the brightest, while the b* parameter in the L*a*b* color evaluation system was the most variable parameter for all samples. In terms of encapsulation efficiency, SCA and SPA had the highest values, followed by 52.87 ± 0.22 and 53.88 ± 0.81%. The thermal analysis revealed a phase transition around in samples, suggesting its different structure during microcapsule formation and melting. The results obtained can significantly contribute to the beginning of research in the literature on yeast-mediated encapsulation of hydrophilic bioactive compounds.

Anthocyanin Encapsulated Nanoparticles as a Pulmonary Delivery System.

Anthocyanins are known for their therapeutic efficacy for many human diseases, including cancer. After ingestion, anthocyanins degrade due to oxidation and enzymatic breakdown, resulting in reduced therapeutic efficacy. Direct delivery to target tissues and entrapment of anthocyanins increases their stability, bioavailability, and therapeutic efficacy. The objective of the present study was to develop a direct delivery system of anthocyanins into pulmonary tissues via encapsulated nanocarriers. A cyanidin-3-O-glucoside (C3G)-rich anthocyanin extract was prepared from well-ripened haskap (Lonicera caerulea L.) berries (HB) and encapsulated in three different polymeric nanocarrier systems: polyethylene glycol-poly(lactide-co-glycolide), maltodextrin, and carboxymethyl chitosan (CMC). The anthocyanin encapsulation efficiency was significantly higher in CMC (10%) than in the other two polymers. The cytotoxicity and cytoprotective effect of HB anthocyanin-encapsulated CMC (HB-CMC, 4 μg of C3G equivalent anthocyanin in 2 mg/mL nanoparticle) and anthocyanin-free CMC (E-CMC, 2 mg/mL) were tested for cytotoxicity using human normal lung epithelial BEAS-2B cells. The CMC nanoparticles were not cytotoxic for BEAS-2B cells. The HB-CMC nanoparticles reduced carcinogen-induced oxidative stress in BEAS-2B cells and restored the expression of superoxide dismutase and glutathione peroxidase enzymes. The HB-CMC nanoparticles also reduced carcinogen-induced DNA single-strand breaks and alkaline-labile sites but not the double-strand breaks. The E-CMC, HB-CMC (28 μg C3G equivalent/mouse/day for six days), or the same dose of free HB anthocyanin was administered to A/JCr mice through a nose-only passive inhalation device. C3G and its metabolites, cyanidin, peonidin-3-O-glucoside, and cyanidin-3-O-glucuronide, were detected by UPLC/ESI/Q-TOF-MS in the lungs of mice after one hour of exposure. Therefore, the CMC could be a promising noncytotoxic candidate to encapsulate HB anthocyanin. Direct delivery of anthocyanin to lung tissues enhances tissue retention, slows phase 2 metabolism, and improves therapeutic efficacy.