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普鲁兰多糖薄膜负载藏红花素纳米脂质体的制备与表征。

Pullulan films loading saffron extract encapsulated in nanoliposomes; preparation and characterization.

机构信息

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul 34467, Turkey.

Université de Lorraine, LIBio, F-54000 Nancy, France.

出版信息

Int J Biol Macromol. 2021 Oct 1;188:62-71. doi: 10.1016/j.ijbiomac.2021.07.175. Epub 2021 Jul 31.

DOI:10.1016/j.ijbiomac.2021.07.175
PMID:34343589
Abstract

Nanoencapsulation of saffron extract (SE) components into the rapeseed lecithin nanoliposomes were performed by sonication of their aqueous dispersions as a green process. Dynamic light scattering (DLS) results exhibited that empty and SE loaded nanoliposomes (SENL) had average sizes in range of 118-138 nm, negative zeta potentials (-32.0 to -46.8 mV) and polydispersity index (PDI) less than 0.3 during storage for 28 days at 4 °C. Encapsulation efficiency of crocin was approximately 30%. The 70% of crocin released from SENLs within 5 h in PBS solution. Pullulan-based films were fabricated by incorporation of empty and SE loaded nanoliposomes into pullulan solution through casting method. The mechanical resistance and thermal stability of the films reduced by addition of nanoliposomes. FTIR and thermal characterizations indicated that SE was successfully encapsulated in the nanoliposomes and film matrix with high thermal stability. Incorporation of nanoliposomes enhanced the oxygen barrier properties of the films, while it didn't significantly affect the water vapor permeability (WVP) of the films. The obtained edible films or coatings can provide additional benefits due to unique flavor and color of saffron. In addition, the utilization of SE, can provide benefits for health-allegation from SE antioxidant capacity.

摘要

采用超声分散法将藏红花提取物(SE)成分包封到菜籽油卵磷脂纳米脂质体中,这是一种绿色工艺。动态光散射(DLS)结果表明,在 4°C 下储存 28 天时,空白和 SE 负载的纳米脂质体(SENL)的平均粒径在 118-138nm 范围内,zeta 电位为负(-32.0 至-46.8mV),多分散指数(PDI)小于 0.3。藏花素的包封效率约为 30%。在 PBS 溶液中,SENLs 中的 70%的藏花素在 5h 内释放出来。通过浇铸法将空纳米脂质体和 SE 负载的纳米脂质体掺入到普鲁兰溶液中,制备了普鲁兰基薄膜。薄膜的机械强度和热稳定性因添加纳米脂质体而降低。傅里叶变换红外光谱(FTIR)和热特性分析表明,SE 成功地包封在纳米脂质体和薄膜基质中,具有较高的热稳定性。纳米脂质体的掺入增强了薄膜的氧气阻隔性能,而对薄膜的水蒸气透过率(WVP)没有显著影响。由于藏红花独特的风味和颜色,所获得的可食用薄膜或涂层可以提供额外的益处。此外,SE 的利用可以从 SE 的抗氧化能力中为健康声明提供益处。

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