Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties
文献类型： 外文期刊
作者： Meng, Ran 1 ; Wu, Zhengzong 3 ; Xie, Qiu-Tao 2 ; Cheng, Jie-Shun 1 ; Zhang, Bao 1 ;
作者机构： 1.Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Peoples R China
3.Qilu Univ Technol, Sch Food Sci & Engn, Shandong Acad Sci, Jinan, Shandong, Peoples R China
4.Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
关键词： Zein; Carboxymethyl dextrin; Nanoparticles; Curcumin; Stability
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 340 卷
页码：
收录情况： SCI
摘要： In this work, zein/carboxymethyl dextrin nanoparticles were successfully fabricated at different zein to carboxymethyl dextrin (CMD) mass ratios. Zein/CMD nanoparticles with the negative charge and the smallest size (212 nm) were formed when the mass ratio of zein to CMD was 2:1, exhibiting improved encapsulation efficiency of curcumin (85.5%). Electrostatic interactions, hydrogen bonding and hydrophobic interactions were main driven forces for nanoparticles formulation and curcumin encapsulation. Fourier transform infrared spectroscopy determined curcumin might be partially embedded in CMD during encapsulation. The spherical structures of zein/CMD nanoparticles and curcumin-loaded zein/CMD nanoparticles were observed by transmission electron microscopy. The photothermal stability and antioxidant activity of curcumin were significantly enhanced after be loaded in zein/CMD nanoparticles. Furthermore, encapsulation of curcumin in zein/CMD nanoparticles significantly delayed the release of curcumin in simulated gastrointestinal fluids. These results indicated that zein/CMD nanoparticles could be effective encapsulating materials for bioactive compounds in food industry.
- 相关文献
作者其他论文 更多>>
-
OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability
作者：Su, Dong-Lin;Li, Xiao-Long;Liu, Wen-Jie;Xu, Bao-Cai;Zhang, Bao;Wang, Wu;Li, Xiao-Long;Liu, Wen-Jie;Xu, Bao-Cai;Zhang, Bao;Wang, Wu;Zhang, Bao
关键词：Starch; Octenyl succinic anhydride; Hydrophobic interactions; Heating; Stability; Flocculation
-
Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions
作者：Xie, Qiu-Tao;Zhang, Bao;Liu, Wen-Jie;He, Ting-Shi;Xu, Bao-Cai;Zhang, Bao;Liu, Wen-Jie;He, Ting-Shi;Xu, Bao-Cai
关键词：High -density lipoprotein; Enzymatic hydrolysate; Carboxymethyl dextrin; Interfacial adsorption; In vitro digestion
-
The influence mechanism of brown rice starch structure on its functionality and digestibility under the combination of germination and zinc fortification
作者：Wang, Ru-Meng;Chen, Pin;He, Ting-Shi;Zhang, Bao;Bai, Bin;Wang, Ru-Meng;Chen, Pin;He, Ting-Shi;Zhang, Bao;Zhang, Bao;Bai, Bin
关键词：Brown rice; Germination; Zinc fortification; Structure; Functionality; Digestibility
-
The structural, functional and digestive characteristics of acorn starch after combined debranching and heat-moisture treatment and their relationships
作者：Wang, Ru-Meng;Chen, Pin;He, Ting-Shi;Zhang, Bao;Wang, Ru-Meng;Chen, Pin;He, Ting-Shi;Zhang, Bao;Xie, Qiu-Tao;Wang, Shu-Ya
关键词：Acorn starch; Debranching; Heat-moisture treatment; In vitro digestibility
-
Study on zinc accumulation, bioavailability, physicochemical and structural characteristics of brown rice combined with germination and zinc fortification
作者：Zhang, Bao;Wang, Ru-Meng;Chen, Pin;He, Ting-Shi;Bai, Bin;Zhang, Bao;Wang, Ru-Meng;Chen, Pin;He, Ting-Shi
关键词：Brown rice; Fortification; Germination; Zn bioavailability; Structure
-
Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality
作者：Chen, Pin;Wang, Ru-Meng;Cheng, Jie-shun;Zhang, Bao;Xie, Qiu-Tao;Wang, Shu-Ya;Chen, Pin;Wang, Ru-Meng;Cheng, Jie-shun;Zhang, Bao;Zhang, Bao
关键词：Acorn; Starch; Vermicelli; Textural property; Gel strength
-
Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism
作者：Li, Xiao-Long;Liu, Wen-Jie;Xu, Bao-Cai;Zhang, Bao;Li, Xiao-Long;Liu, Wen-Jie;Xu, Bao-Cai;Zhang, Bao;Xie, Qiu-Tao
关键词：pea protein isolate; potassium metabisulfite; disulfide bond; hydrophobic interactions; nanoparticles
