Ai Chao, Zhao Chengang, Xiang Chunhong, Zheng Yimei, Zhong Saiyi, Teng Hui, Chen Lei
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Food Chem X. 2023 May 26;18:100724. doi: 10.1016/j.fochx.2023.100724. eCollection 2023 Jun 30.
In this study, a kind of nanoparticle prepared using gum arabic as a sole wall material for loading curcumin was obtained. The properties and digestive characteristics of the curcumin-loaded nanoparticle were determined. Results showed that the maximum loading amount of the nanoparticle was 0.51 µg/mg with an approximately 500 nm size. The Fourier transform infrared (FTIR) spectrum showed that the complexation was mainly related to the -C[bond, double bond]O, -CH, and -C-O-C- groups. The curcumin-loaded nanoparticle exhibited good stability under highly concentrated salinity stress, and the stability of the curcumin loaded in nanoparticles was significantly higher than that of free curcumin under ultraviolet radiation. The curcumin loaded in nanoparticle was released mainly in the intestinal digestion stage, and the release process was sensitive to the pH changes rather than protease. In conclusion, these nanoparticles can be a potential nanocarrier for enhancing the stability of curcumin which can be applied in the salt-containing food system.
在本研究中，制备了一种以阿拉伯胶作为唯一壁材用于负载姜黄素的纳米颗粒。测定了负载姜黄素的纳米颗粒的性质和消化特性。结果表明，该纳米颗粒的最大负载量为0.51µg/mg，尺寸约为500nm。傅里叶变换红外光谱（FTIR）表明，络合作用主要与-C=O、-CH和-C-O-C-基团有关。负载姜黄素的纳米颗粒在高浓度盐胁迫下表现出良好的稳定性，并且在紫外线辐射下，纳米颗粒中负载的姜黄素的稳定性显著高于游离姜黄素。纳米颗粒中负载的姜黄素主要在肠道消化阶段释放，并且释放过程对pH变化敏感，而对蛋白酶不敏感。总之，这些纳米颗粒可能是一种潜在的纳米载体，用于提高姜黄素的稳定性，可应用于含盐食品体系。
