School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Food Chem. 2021 Sep 1;355:129686. doi: 10.1016/j.foodchem.2021.129686. Epub 2021 Mar 26.
In this study, core-shell biopolymer nanoparticles were fabricated for the encapsulation and delivery of curcumin using a pH-driven method. The influences of the coating composition on the physicochemical properties and curcumin release characteristics of the core-shell nanoparticles were studied. Fourier transform infrared spectroscopy and X-ray diffraction analyses indicated that curcumin was encapsulated in an amorphous state inside the nanoparticles. Particle size and ζ-potential measurements indicated that the biopolymer nanoparticles were relatively stable under different environmental conditions: long term storage, heating, pH changes and salt. The DPPH radical scavenging activity of the curcumin was increased after encapsulation within the nanoparticles, whereas the gastrointestinal release of curcumin was prolonged. These results were attributed to the ability of alginate and NaCas to form a thick layer around the nanoparticles, which increased the steric and electrostatic repulsion between them, as well as inhibiting the release of curcumin.
在这项研究中，采用 pH 驱动的方法制备了核壳型生物聚合物纳米粒子，用于姜黄素的包封和递送。研究了涂层组成对核壳纳米粒子的物理化学性质和姜黄素释放特性的影响。傅里叶变换红外光谱和 X 射线衍射分析表明，姜黄素以无定形状态封装在纳米粒子内部。粒径和 ζ-电位测量表明，在不同的环境条件下，生物聚合物纳米粒子相对稳定：长期储存、加热、pH 值变化和盐。姜黄素的 DPPH 自由基清除活性在包封于纳米粒子内后增加，而姜黄素的胃肠道释放则延长。这归因于藻酸盐和 NaCas 能够在纳米粒子周围形成一层厚的层，增加了它们之间的空间和静电排斥，从而抑制了姜黄素的释放。
