Shen Wen, Yan Mengyao, Wu Shang, Ge Xuemei, Liu Shuxing, Du Yan, Zheng Yan, Wu Lixin, Zhang Yue, Mao Yueyang
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Int J Biol Macromol. 2022 Apr 15;204:410-418. doi: 10.1016/j.ijbiomac.2022.02.025. Epub 2022 Feb 12.
Curcumin (Cur) exhibits low water solubility and insufficient dispersibility in food systems, and cannot exert its excellent antioxidant properties. In this work, Chitosan (CS) nanoparticles were prepared by ionic crosslinking method using chitosan as carrier and sodium tripolyphosphate (TPP) as crosslinking agent, then Cur was loaded to obtain curcumin nanoparticles (CNPs). CNPs presented a spherical morphology with average size of 278.9 nm. Compared with the solubility of native Cur (0.017 μg/mL) at 25 °C, the water solubility of CNPs increased to 35.92 μg/mL of more than 2100 times. In addition, the antioxidant capacity of Cur was also studied based on DPPH free radical scavenging, the results showed that with the increase of the concentration, the antioxidant capacity of CNPs was significantly increased (p < 0.05), which was higher than that of Cur at the same concentration. The edible coating was prepared by adding CNPs into sodium carboxymethyl cellulose (CMC) to study the effects of CMC-CNPs coatings in improving the quality and shelf life of fresh pork stored at 4 ± 1 °C for 15 days. The results showed that CMC-CNPs edible coating could significantly inhibit lipid oxidation of fresh pork (p < 0.05) and could be further applied in lipid rich food packaging.
姜黄素（Cur）在食品体系中表现出低水溶性和不足的分散性，无法发挥其优异的抗氧化性能。在本研究中，以壳聚糖为载体、三聚磷酸钠（TPP）为交联剂，通过离子交联法制备壳聚糖（CS）纳米颗粒，然后负载Cur以获得姜黄素纳米颗粒（CNPs）。CNPs呈现球形形态，平均粒径为278.9nm。与25℃时天然Cur的溶解度（0.017μg/mL）相比，CNPs的水溶性提高到35.92μg/mL，增加了2100多倍。此外，还基于DPPH自由基清除对Cur的抗氧化能力进行了研究，结果表明，随着浓度的增加，CNPs的抗氧化能力显著提高（p<0.05），且在相同浓度下高于Cur。通过将CNPs添加到羧甲基纤维素（CMC）中制备可食用涂层，研究CMC-CNPs涂层对4±1℃下储存15天的新鲜猪肉品质和货架期的影响。结果表明，CMC-CNPs可食用涂层能显著抑制新鲜猪肉的脂质氧化（p<0.05），可进一步应用于富含脂质的食品包装。
