叶黄素
多光谱图像
环糊精
化学
过程(计算)
色谱法
计算机科学
食品科学
类胡萝卜素
人工智能
操作系统
作者
Fuqiang Zhang,Hongxiong Xu,Zhuo Chen,Tingting Li,Xiaojing Li,Dandan Zhou,Caie Wu,Gongjian Fan
标识
DOI:10.1016/j.foodhyd.2024.110293
摘要
Lutein possesses various biological activities, including antioxidant and benefits for eye health, but its application is hindered by poor water solubility and chemical instability. The study utilized hydroxypropyl-β-cyclodextrin (HP-β-CD) in complexation with lutein to enhance stability. The preparation conditions of the inclusion complex (IC) were optimized using Box-Behnken design (BBD), and the IC binding mechanism was investigated and studied by multispectral and molecular docking techniques. The results indicated that the maximum encapsulation efficiency of 84.92% was obtained when shell-to-core ratio was 1:11 (g: g), stirring speed was 420 rpm, and time was 15 h. Moreover, the microstructure characterization and multispectral analysis indicate the formation of IC, with lutein exhibiting an amorphous structure. The results of molecular docking and molecular dynamics (MD) simulations further demonstrate that lutein and HP-β-CD are bound through electrostatic and hydrophobic interactions. IC exhibits higher stability compared to free lutein under varying temperatures and simulated digestive conditions, and enhance antioxidant activity. IC changes the original crystal form of lutein and improves water solubility, which may be more favorable for human absorption and utilization. Hence, encapsulating lutein with HP-β-CD may offer a promising strategy to enhance its applications in pharmaceuticals and food applications.
科研通智能强力驱动
Strongly Powered by AbleSci AI