Fabrication of hordein/chitosan nanoparticles for encapsulation of curcumin

被引：5
|
作者：
Jin, Yunan [1 ,2 ]
Yang, Songqi [1 ,2 ]
Li, Feifan [3 ]
Zhang, Yiyu [4 ]
Zhao, Tianyu [1 ,2 ]
Cheng, Siqi [1 ,2 ]
Mei, Xiaohong [1 ,2 ,5 ,6 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[2] Minist Agr & Rural Affairs, Key Lab Safety Assessment Genet Modified Organism, Beijing 100083, Peoples R China
[3] Shandong Agr & Engn Univ, Coll Food Sci & Engn, Jinan 250100, Peoples R China
[4] Univ Wisconsin Madison, Coll Letters & Sci, Madison, WI 53711 USA
[5] China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Food Colloids & Delivery Funct, Beijing 100083, Peoples R China
[6] 17 Qinghua East Rd, Beijing 100083, Peoples R China
来源：
JOURNAL OF FOOD ENGINEERING | 2024年 / 371卷
关键词：
Delivery system; Bioactive compound; Hordein; Chitosan; MECHANISM;
D O I：
10.1016/j.jfoodeng.2024.111994
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Curcumin (Cur) is a multifunctional bioactive substance. However, the hydrophobicity and environmental sensitivity restrain its applications. In this study, Cur was encapsulated in hordein/chitosan core-shell nanoparticles (HCPs) to improve its physicochemical stability. Cur-loaded hordein/chitosan nanoparticles (CHCPs) had larger particle sizes and higher zeta potential than HCPs, indicating Cur was successfully carried. Fourier transform infrared spectroscopy revealed that hydrogen bonds and hydrophobic interaction were the main driving forces for fabricating these two kinds of nanoparticles. In comparison with the other CHCPs, CHCP2:1 presented the highest encapsulation efficiency (85.70%). Furthermore, CHCP2:1 kept good stability in acidic and high ionic strength conditions. Simultaneously, CHCP2:1 effectively improved the thermal stability and the photostability of Cur. This study provides a new solution to accelerate the application of hordein-based delivery systems in the food industry.
引用
收藏
页数：7
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