Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, PR China.
Food Chem. 2019 Sep 30;293:197-203. doi: 10.1016/j.foodchem.2019.04.096. Epub 2019 Apr 25.
The purpose of this research was to prepare nanogels by covalent cross-linking carboxymethyl starch (CMS) and chitosan hydrochloride (CHC) as novel delivery systems for curcumin. The spherical structure of CHC-CMS nanogels was verified by transmission electron microscopy. Fourier transform infrared spectroscopy confirmed that the amide linkage was formed between CHC and CMS. X-ray diffraction data exhibited that the crystalline structure of CHC was destroyed after covalent cross-linking with CMS, which further confirmed that the CHC-CMS nanogels were formed. Furthermore, the nanogels behaved as viscoelastic solids over the entire frequency range. Meanwhile, the nanogels showed excellent pH-sensitivity and high encapsulation efficiency of curcumin (89.49%-94.01%). Compared to free curcumin, curcumin encapsulated in nanogels displayed sustained release profile in simulated gastrointestinal conditions. These results suggested that the nanogels had been successfully fabricated and could be used as ideal carriers for curcumin and other bioactive compounds in functional foods.
本研究旨在制备羧甲基淀粉（CMS）和壳聚糖盐酸盐（CHC）的纳米凝胶作为姜黄素的新型递送系统。通过透射电子显微镜验证了 CHC-CMS 纳米凝胶的球形结构。傅里叶变换红外光谱证实 CHC 和 CMS 之间形成了酰胺键。X 射线衍射数据表明，CHC 的晶体结构在与 CMS 共价交联后被破坏，这进一步证实了 CHC-CMS 纳米凝胶的形成。此外，纳米凝胶在整个频率范围内表现为粘弹性固体。同时，纳米凝胶表现出优异的 pH 敏感性和姜黄素的高包封效率（89.49%-94.01%）。与游离姜黄素相比，包封在纳米凝胶中的姜黄素在模拟胃肠道条件下表现出持续释放的特性。这些结果表明纳米凝胶已成功制备，可作为功能性食品中姜黄素和其他生物活性化合物的理想载体。
