没食子酸
番茄红素
没食子酸表没食子酸酯
化学
抗氧化剂
食品科学
纳米颗粒
没食子酸丙酯
多酚
生物化学
纳米技术
材料科学
核化学
作者
Yuzhen Wang,Jiao Lv,Chang Li,Yizhuo Xu,Jin Feng,Fengjun Wang
标识
DOI:10.1016/j.foodres.2024.114536
摘要
Walnut isolate protein (WPI)-epigallocatechin gallate (EGCG) conjugates can be employed to creat food-grade delivery systems for preserving bioactive compounds. In this study, WPI-EGCG nanoparticles (WENPs) were developed for encapsulating lycopene (LYC) using the ultrasound-assisted method. The results indicated successful loading of LYC into these WENPs, forming the WENPs/LYC (cylinder with 200-300 nm in length and 14.81-30.05 nm in diameter). Encapsulating LYC in WENPs led to a notable decrease in release rate and improved stability in terms of thermal, ultraviolet (UV), and storage conditions compared to free LYC. Simultaneously, WENPs/LYC exhibited a synergistic and significantly higher antioxidant activity with an EC
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