pH-driven fabrication of a caseinate–pectin polyelectrolyte complex as a promising carrier for lutein and zeaxanthin delivery: Microencapsulation, stability, and sustained release properties

叶黄素 果胶 玉米黄质 聚电解质 化学 制作 化学工程 控制释放 纳米技术 材料科学 食品科学 有机化学 类胡萝卜素 聚合物 病理 替代医学 工程类 医学
作者
Gang Zhang,Yuqian Yan,Linlin He,Xin Qi,Yanna Zhao,Xiao Wang,Min Liu,Zhuang Ding,Zhengping Wang,Paul Van der Meeren
出处
期刊:International Journal of Biological Macromolecules [Elsevier BV]
卷期号:: 136101-136101 被引量:1
标识
DOI:10.1016/j.ijbiomac.2024.136101
摘要

In this study, caseinate-pectin polyelectrolyte complexes and co-solutions were successfully fabricated at pH 3.0 and 7.0, respectively, to encapsulate bioactive molecules. During the fabrication process, the effect of the sequence in which each component was added on lutein/zeaxanthin (Lut/Zx) complexation with sodium caseinate (NaCas) was investigated. The protective effect of the polyelectrolyte complex and co-solution for Lut/Zx in liquid formulations was compared with that of a binary system containing only caseinate and Lut/Zx. Compared with the binary system, the polyelectrolyte complex at pH 3.0 further enhanced the chemical stability of Lut/Zx during storage, whereas the co-solution at pH 7.0 did not exhibit this ability. Unexpectedly, NaCas-Lut/Zx - pectin (NC-L/Z-P) with a theoretically sandwich structure did not exhibit better protection than NaCas-pectin-Lut/Zx (NC-P-L/Z). Fluorescence quenching spectra revealed that the addition of NaCas to Lut/Zx and ultimately to pectin resulted in the formation of a sandwich structure, which was soon followed by structural rebalancing. Finally, freshly prepared NC-L/Z-P complexes were lyophilized to stabilize their sandwich structure, resulting in improved encapsulation and sustained-release properties compared with those of the dried NC-P-L/Z. These results suggest that protein-polysaccharide complexes, combined with timely dehydration, enhance the combination of Lut/Zx with caseinate, leading to heightened protective effects.
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