Nanoencapsulation of zeaxanthin extracted from Lycium barbarum L. by complex coacervation with gelatin and CMC
Nanoencapsulation of zeaxanthin extracted from Lycium barbarum L. by complex coacervation with gelatin and CMC
复制标题
明胶和 CMC 复合凝聚法纳米胶囊化枸杞中提取的玉米黄质
DOI：
10.1016/j.foodhyd.2020.106280
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发表时间：
2021-03
影响因子：
10.7
通讯作者：
Aidong Sun
中科院分区：
文献类型：
--
作者：
Jiaying Zhang;Guoliang Jia;Zhao Wanbin;Jiang Minghao;Yulong Wei;Jingyi Hao;Xiaolin Liu;Aidong Sun
本研究通过明胶(G)和羧甲基纤维素钠(CMC)的复合凝聚法制备了纳米胶囊，用于包裹从枸杞中提取的玉米黄质。通过Zeta电位、浊度、形态、粒径分布、复合凝聚率、乳化稳定性指数(ESI)和乳化活性指数(EAI)的分析，确定了最佳的pH和G-CMC的质量配比。用傅立叶变换红外光谱(FTIR)分析了G-CMC凝聚体的形成机理。此外，还考察了玉米黄质纳米胶囊的形态、粒径分布、热性质和体外模拟胃肠道消化情况。结果表明，G-CMC的最佳质量配比为9：1(w/w)，最佳pH值为4.50。FTIR分析证实了G的-NH3+与CMC的-COO-在形成G-CMC络合物的过程中存在静电相互作用。热重分析(TGA)表明，纳米胶囊化可以提高玉米黄质的热稳定性。体外模拟胃肠消化实验表明，玉米黄质在模拟胃液(SGF)中具有良好的缓释性能，并在模拟肠液(SIF)中大量释放。
This study developed nanocapsules by complex coacervation between gelatin (G) and sodium carboxymethyl cellulose (CMC) for the encapsulation of zeaxanthin extracted fromLycium barbarumL. The optimum pH and G-CMC mass mixing ratio were determined by analysis of the zeta potential, turbidity, morphology, particle size distribution, complex coacervate yield, emulsification stability index (ESI) and emulsification activity index (EAI). The formation mechanism of the G-CMC coacervates was examined by fourier transform infrared spectroscopy (FTIR) analysis. Moreover, the morphology, particle size distribution, thermal properties and in vitro simulated gastrointestinal digestion of zeaxanthin nanocapsules were investigated. The results showed that the optimum mass mixing ratio of G-CMC was 9:1 (w/w) with an optimum pH of 4.50. FTIR analysis confirmed the electrostatic interaction between the –NH3+of G and the -COO-of CMC in the formation of G-CMC complex coacervates. Thermal gravimetric analysis (TGA) showed that nanoencapsulation could enhance the thermal stability of zeaxanthin. In vitro simulated gastrointestinal digestion experiments showed that zeaxanthin had good sustained release performance in simulated gastric fluid (SGF) and large amounts of zeaxanthin were released in simulated intestinal fluid (SIF).
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DOI：
10.1093/ajcn/85.3.762
发表时间：
2007-03
期刊：
The American journal of clinical nutrition
影响因子：
--
作者：
Wei Wang;S. Connor;Elizabeth J Johnson;M. Klein;S. Hughes;W. Connor
通讯作者：
Wei Wang;S. Connor;Elizabeth J Johnson;M. Klein;S. Hughes;W. Connor
影响因子：
6.1
作者：
X. Wen;J. Hempel;R. Schweiggert;Yuanying Ni;R. Carle
通讯作者：
X. Wen;J. Hempel;R. Schweiggert;Yuanying Ni;R. Carle
DOI：
10.1016/j.ijbiomac.2016.05.096
发表时间：
2016-10-01
影响因子：
8.2
作者：
Anvari, Mohammad;Chung, Donghwa
通讯作者：
Chung, Donghwa
影响因子：
5.5
作者：
M. A. Ortiz-Zarama;A. Jiménez–Aparicio;M. J. Perea-Flores;J. Solorza-Feria
通讯作者：
M. A. Ortiz-Zarama;A. Jiménez–Aparicio;M. J. Perea-Flores;J. Solorza-Feria
影响因子：
4.3
作者：
Perry, Alisa;Rasmussen, Helen;Johnson, Elizabeth J.
通讯作者：
Johnson, Elizabeth J.