Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin

被引：130
作者：
Li, Xiao-Min [1 ,3 ]
Wu, Zheng-Zong [2 ]
Zhang, Bao [1 ,3 ]
Pan, Yi [1 ,3 ]
Meng, Ran [1 ,3 ]
Chen, Han-Qing [1 ,3 ]
机构：
[1] Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
[2] Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan, Shandong, Peoples R China
[3] Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
来源：
FOOD CHEMISTRY | 2019年 / 293卷
基金：
中国国家自然科学基金;
关键词：
Nanogels; Carboxymethyl starch; Chitosan hydrochloride; Covalent cross-linking; Curcumin; PHYSICOCHEMICAL PROPERTIES; WHEY-PROTEIN; NANOPARTICLES; STABILITY; EMULSIONS; HYDROGEL; MICROGELS; STRENGTH; BEHAVIOR; CARRIERS;
D O I：
10.1016/j.foodchem.2019.04.096
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The purpose of this research was to prepare nanogels by covalent cross-linking carboxymethyl starch (CMS) and chitosan hydrochloride (CHC) as novel delivery systems for curcumin. The spherical structure of CHC-CMS nanogels was verified by transmission electron microscopy. Fourier transform infrared spectroscopy confirmed that the amide linkage was formed between CHC and CMS. X-ray diffraction data exhibited that the crystalline structure of CHC was destroyed after covalent cross-linking with CMS, which further confirmed that the CHC-CMS nanogels were formed. Furthermore, the nanogels behaved as viscoelastic solids over the entire frequency range. Meanwhile, the nanogels showed excellent pH-sensitivity and high encapsulation efficiency of curcumin (89.49%-94.01%). Compared to free curcumin, curcumin encapsulated in nanogels displayed sustained release profile in simulated gastrointestinal conditions. These results suggested that the nanogels had been successfully fabricated and could be used as ideal carriers for curcumin and other bioactive compounds in functional foods.
引用
收藏
页码：197 / 203
页数：7
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