姜黄素
纳米复合材料
壳聚糖
纳米颗粒
化学工程
化学
抗氧化剂
涂层
药物输送
核化学
材料科学
纳米技术
有机化学
生物化学
工程类
作者
Qianyuan Liu,Qian Zhang,Feihong Jia,Ning Jiang,Cheng Wang,Rongxue Sun,Yanhong Ma
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-05-31
卷期号:455: 139923-139923
被引量:3
标识
DOI:10.1016/j.foodchem.2024.139923
摘要
This research aimed to develop a novel, effective, and stable delivery system based on zein (ZE), sodium caseinate (SC), and quaternary ammonium chitosan (HACC) for curcumin (CUR). The pH-driven self-assembly combined with electrostatic deposition methods were employed to construct CUR-loaded ZE-SC nanoparticles with HACC coating (ZE-SC@HACC). The optimized nanocomposite was prepared at ZE:SC:HACC:CUR mass ratios of 1:1:2:0.1, and it had encapsulation efficiency of 89.3%, average diameter of 218.2 nm, and ζ-potential of 40.7 mV. The assembly of composites and encapsulation of CUR were facilitated primarily by hydrophobic, hydrogen-bonding, and electrostatic interactions. Physicochemical stability analysis revealed that HACC coating dramatically enhanced ZE-SC nanoparticles' colloidal stability and CUR's resistance to chemical degradation. Additionally, antioxidant activity and simulated digestion results indicated that CUR-ZE-SC@HACC nanoparticles showed higher free radical scavenging capacity and bio-accessibility of CUR than CUR-ZE-SC nanoparticles and free CUR. Therefore, the ZE-SC@HACC nanocomposite is an effective and viable delivery system for CUR.
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