姜黄素
化学
硫酸软骨素
溶剂
分散性
化学工程
Zeta电位
动态光散射
粒径
纳米颗粒
疏水效应
核化学
有机化学
生物化学
物理化学
工程类
糖胺聚糖
作者
Yixiang Shi,Shuang Rong,Tao Guo,Ruyi Zhang,Duoxia Xu,Yahong Han,Fuguo Liu,Jiaqi Su,Hongxin Xu,Shuai Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-01-01
卷期号:430: 137110-137110
被引量:1
标识
DOI:10.1016/j.foodchem.2023.137110
摘要
The main purpose of this study was to prepare zein-chondroitin sulfate (ZC) nanocomplex by anti-solvent co-precipitation, and to encapsulate, protect and controlled-release curcumin. As the proportion of chondroitin sulfate (CS) increased, the particle size, turbidity and zeta-potential of the ZC nanocomplexes all increased. When the mass ratio of zein and CS was 10:3, the ZC nanocomplex had small particle size (129 nm) and low polydispersity index (0.3). According to FTIR, FS, CD and XRD results, zein and CS were tightly bound by electrostatic attraction, hydrophobic effect and hydrogen bonding. The ZC nanocomplex was designed to encapsulate curcumin with high encapsulation efficiency (94.7%) and loading capacity (3.8%), and also enhanced the resistance of curcumin to light and thermal degradation by 2.9 and 2.4 times. It also exhibited controlled release capability during simulated gastrointestinal digestion. These results suggested the ZC nanocomplex is a good delivery vehicle to facilitate the application of curcumin.
科研通智能强力驱动
Strongly Powered by AbleSci AI