化学
壳聚糖
纳米颗粒
姜黄素
粒径
核化学
色谱法
化学工程
溶剂
纳米技术
材料科学
有机化学
生物化学
物理化学
工程类
作者
Xiao Chen,Yanchao Wu,Liu-Hong Qian,Yuhe Zhang,Pi‐Xian Gong,Wei Liu,Hui‐Jing Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-10-14
卷期号:404 (Pt A): 134604-134604
被引量:37
标识
DOI:10.1016/j.foodchem.2022.134604
摘要
Co-assembled foxtail millet (FP)-sodium casein (NaCas) nanocomplex and NaCas coated FP nanoparticles (NPs) were produced by using pH-cycle and anti-solvent methods, respectively. Subsequently, the effects of chitosan hydrochloride (CHC) coating on the particle size, surface charge and physicochemical stability of the two different FP/NaCas nanoparticles (NPs) were evaluated. With the addition of CHC, the particle size of NaCas coated FP NPs and co-assembled FP-NaCas nanocomplex significantly increased from 128.3 nm and 69.5 nm to 183.5 nm and 113.8 nm, respectively. The stability of the two kinds of CHC coated FP-based NPs to different pH values and varying ionic strengths was different due to their different NP structures. Using different fabrication formulations, co-assembled FP-NaCas NPs entrapped curcumin in relatively hydrophilic microenvironment and showed higher curcumin retention rate in comparison with NaCas coated FP NPs in terms of long-term storage stability. The results revealed that the produced CHC coated FP/NaCas nanocomplexes could be very beneficial in entrapping and delivering bioactive substances.
科研通智能强力驱动
Strongly Powered by AbleSci AI