姜黄素
化学
Zeta电位
疏水效应
纳米颗粒
傅里叶变换红外光谱
氢键
化学工程
动态光散射
疏水
保健品
阳离子聚合
核化学
有机化学
分子
生物化学
工程类
作者
Zhiheng Zhang,Xiaojing Li,Shangyuan Sang,David Julian McClements,Long Chen,Jie Long,Aiquan Jiao,Zhengyu Jin,Chao Qiu
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2022-09-21
卷期号:403: 134344-134344
被引量:42
标识
DOI:10.1016/j.foodchem.2022.134344
摘要
In this study, zein/hydroxypropyl-beta-cyclodextrin nanoparticles (ZHNPs) were synthesized using a combination of antisolvent co-precipitation and electrostatic attraction. The structural and physicochemical properties of the NPs were characterized using a variety of analytical methods. NPs with small mean diameters (143.6 nm) and strong cationic surface potentials (+62.1 mV) could be obtained at a mass ratio of zein-to-HP-β-CD of 1:1. These NPs were then used to encapsulate a model hydrophobic nutraceutical, curcumin. The results of zeta-potential, Fourier-transform infrared spectroscopy, X-ray diffractometry, and fluorescence spectroscopy measurements suggested that electrostatic, hydrogen bonding, and hydrophobic interactions were the main driving forces for NPs formation and curcumin encapsulation. The NPs had a relatively high encapsulation efficiency (89.41 %) for curcumin and improved its antioxidant activity (3.6-fold that of free curcumin) and photostability. Consequently, they could be used as effective food-grade delivery systems for low water-soluble bioactive substances.
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