Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S Venuta", I-88100 Catanzaro, Italy.
Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S Venuta", I-88100 Catanzaro, Italy.
Food Res Int. 2022 Nov;161:111869. doi: 10.1016/j.foodres.2022.111869. Epub 2022 Aug 27.
Ascorbic acid (AA) is one of the foremost antioxidants. Unfortunately, its sensitivity to different external stimuli such as light, heat and oxygen are concrete limitations for its use. Various approaches have been investigated in order to circumvent this problem and enhance the stability of the active compound, besides promoting its use for different applications. In this investigation, AA was encapsulated in a vegetal protein-based matrix made up of gliadin, the prolamin obtained from wheat kernels, with the aim of proposing a novel nutraceutical formulation. The nanosystems were characterized by an average diameter of < 200 nm and a negative surface charge of ∼ -40 mV. The samples were not destabilized after incubation at different temperatures (up to 70 °C) or after the pasteurization procedure. Suitable stability was also observed in NaCl 100 mM, as well as after cryodesiccation when 10 % w/v of mannose was used. The gliadin nanoparticles showed the ability to retain high amounts of AA, promoting its prolonged release in PBS and under simulated gastrointestinal conditions. The nanosystems enhanced the antioxidant features of the compound as compared to its free form and preserved its chemical stability following UV exposition. The results demonstrate the potential application of the investigated nanoparticles as a novel nutraceutical formulation or as food fortificants.
抗坏血酸（AA）是最重要的抗氧化剂之一。不幸的是，其对光、热和氧等不同外部刺激的敏感性是其使用的具体限制。为了克服这个问题并提高活性化合物的稳定性，除了促进其在不同应用中的使用外，已经研究了各种方法。在这项研究中，AA 被封装在一种植物蛋白基质中，该基质由麦醇溶蛋白组成，麦醇溶蛋白是从小麦籽粒中提取的醇溶蛋白，目的是提出一种新型的营养配方。纳米系统的平均直径<200nm，表面带负电荷约-40mV。样品在不同温度（高达 70°C）下孵育或巴氏消毒后没有失稳。在 100mM NaCl 中以及在使用 10%w/v 甘露糖进行冷冻干燥时也观察到了适当的稳定性。麦醇溶蛋白纳米粒能够保持大量的 AA，在 PBS 中以及在模拟胃肠道条件下促进其延长释放。与游离形式相比，纳米系统增强了化合物的抗氧化特性，并在暴露于 UV 后保持其化学稳定性。研究结果表明，所研究的纳米粒具有作为新型营养配方或食品强化剂的潜在应用。
