Green Preparation and Properties of Epigallocatechin-3-gallate Loaded Debranched Banana Starch Nanoparticles

被引:1
作者
Duan Z. [1 ]
Wang S. [2 ]
Ai B. [2 ]
Zheng L. [2 ]
Zheng X. [2 ]
Yang Y. [2 ]
Xiao D. [2 ]
Yang J. [1 ]
Sheng Z. [2 ]
机构
[1] College of Food Science and Engineering, Hainan University, Haikou
[2] Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou
来源
Shipin Kexue/Food Science | 2023年 / 44卷 / 12期
关键词
antioxidant activity; banana starch; enzymatic regeneration; nanoparticle; release kinetics; stability;
D O I
10.7506/spkx1002-6630-20220921-210
中图分类号
学科分类号
摘要
The effects of different temperature-time regimes of enzymatic retrogradation on the particle size, microscopic morphology, crystal structure, functional groups and epigallocatechin-3-gallate (EGCG)-loading capacity of debranched starch nanoparticles (DBS-NPs) prepared with green banana starch were investigated. Meanwhile, the stability, antioxidant properties and in vitro release behavior of EGCG@DBS-NPs were investigated. It was shown that compared with green banana starch, the particle size of DBS-NPs decreased from (23.4 ± 7.3) μm to (208.5 ± 2.7) nm, and the crystal structure changed from type C to C→B or C→A. Besides, the relative crystallinity and the hydrogen bonding force between molecular chains were enhanced. EGCG showed the highest loading capacity (4.34%) and encapsulation efficiency (86.89%) in DBSNP50-12, and their combination exhibited synergistic antioxidant activity. EGCG@DBS-NP50-12 was found to be more stable in a near neutral environment than in an acidic environment, and significantly more stable than free EGCG during storage. EGCG@DBS-NP50-12 exhibited excellent slow release behavior in vitro, which was fitted to a first-order kinetic equation. This study provides a reference for the preparation and application of starch nanoparticles, which has potential value in the construction of starch-based bioactive carriers. © 2023 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码:74 / 83
页数:9
相关论文
共 29 条
[1]  
YANG Y, GU Z B, ZHANG G Y., Delivery of bioactive conjugated linoleic acid with self-assembled amylose-CLA complex, Journal of Agricultural and Food Chemistry, 57, 15, pp. 7125-7130, (2009)
[2]  
SANCHEZ L T, PINZON M I, VILLA C C., Development of active edible films made from banana starch and curcumin-loaded nanoemulsions, Food Chemistry, 371, (2022)
[3]  
LIN J, CHANG Y., Effects of type and concentration of polyols on the molecular structure of corn starch kneaded with pullulanase in a Farinograph, Food Hydrocolloids, 20, 2, pp. 340-347, (2006)
[4]  
XIE H J, LIU C Z, GAO J, Et al., Fabrication of zein-lecithin-EGCG complex nanoparticles: characterization, controlled release in simulated gastrointestinal digestion, Food Chemistry, 365, (2021)
[5]  
LIANG J, YAN H, ZHANG J Y, Et al., Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules, Carbohydrate Polymers, 171, pp. 300-306, (2017)
[6]  
WARDEN B A, SMITH L S, BEECHER G R, Et al., Catechins are bioavailable in men and women drinking black tea throughout the day, The Journal of Nutrition, 131, 6, pp. 1731-1737, (2001)
[7]  
LI W Q, LI W, WAN Y L, Et al., Preparation, characterization and releasing property of antibacterial nano-capsules composed of ε-PLEGCG and sodium alginate-chitosan, International Journal of Biological Macromolecules, 204, pp. 652-660, (2022)
[8]  
SUN Q J, LI G H, DAI L, Et al., Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation, Food Chemistry, 162, pp. 223-228, (2014)
[9]  
HAO Y C, CHEN Y, LI Q, Et al., Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starch, Carbohydrate Polymers, 184, pp. 171-177, (2018)
[10]  
QIN Y, XUE L, HU Y, Et al., Green fabrication and characterization of debranched starch nanoparticles via ultrasonication combined with recrystallization, Ultrasonics Sonochemistry, 66, (2020)