Baek Jiyoo, Ramasamy Mohankandhasamy, Willis Natasha Carly, Kim Dae Sung, Anderson William A, Tam Kam C
Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON N2L 3G1, Canada.
Department of System and Design Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON N2L 3G1, Canada.
Curr Res Food Sci. 2021 Apr 2;4:215-223. doi: 10.1016/j.crfs.2021.03.010. eCollection 2021.
Vitamin C (VC), widely used in food, pharmaceutical and cosmetic products, is susceptible to degradation, and new formulations are necessary to maintain its stability. To address this challenge, VC encapsulation was achieved via electrostatic interaction with glycidyltrimethylammonium chloride (GTMAC)-chitosan (GCh) followed by cross-linking with phosphorylated-cellulose nanocrystals (PCNC) to form VC-GCh-PCNC nanocapsules. The particle size, surface charge, degradation, encapsulation efficiency, cumulative release, free-radical scavenging assay, and antibacterial test were quantified. Additionally, a simulated human gastrointestinal environment was used to assess the efficacy of the encapsulated VC under physiological conditions. Both VC loaded, GCh-PCNC, and GCh-Sodium tripolyphosphate (TPP) nanocapsules were spherical with a diameter of 450 ± 8 and 428 ± 6 nm respectively. VC-GCh-PCNC displayed a higher encapsulation efficiency of 90.3 ± 0.42% and a sustained release over 14 days. The release profiles were fitted to the first-order and Higuchi kinetic models with R values greater than 0.95. VC-GCh-PCNC possessed broad-spectrum antibacterial activity with a minimum inhibition concentration (MIC) of 8-16 μg/mL. These results highlight that modified CNC-based nano-formulations can preserve, protect and control the release of active compounds with improved antioxidant and antibacterial properties for food and nutraceutical applications.
维生素C（VC）广泛应用于食品、药品和化妆品中，易发生降解，因此需要新的配方来维持其稳定性。为应对这一挑战，通过与缩水甘油三甲基氯化铵（GTMAC）-壳聚糖（GCh）进行静电相互作用实现了VC的包封，随后与磷酸化纤维素纳米晶体（PCNC）交联形成VC-GCh-PCNC纳米胶囊。对粒径、表面电荷、降解、包封率、累积释放、自由基清除试验和抗菌试验进行了量化。此外，还利用模拟人体胃肠道环境评估了包封的VC在生理条件下的功效。负载VC的GCh-PCNC和GCh-三聚磷酸钠（TPP）纳米胶囊均为球形，直径分别为450±8和428±6nm。VC-GCh-PCNC显示出更高的包封率，为90.3±0.42%，并在14天内持续释放。释放曲线符合一级和Higuchi动力学模型，R值大于0.95。VC-GCh-PCNC具有广谱抗菌活性，最低抑菌浓度（MIC）为8-16μg/mL。这些结果表明，基于改性CNC的纳米配方可以保存、保护和控制活性化合物的释放，并具有改善的抗氧化和抗菌性能，可用于食品和营养保健品应用。
