姜黄素
化学工程
化学
纳米凝胶
纳米颗粒
热稳定性
控制释放
海藻酸钙
钙
材料科学
色谱法
药物输送
有机化学
生物化学
工程类
作者
Ran Ding,Minghao Zhang,Qiaomei Zhu,Yuanyuan Qu,Xin Jia,Lifang Yin
标识
DOI:10.1016/j.ijbiomac.2023.126201
摘要
Zein nanoparticles tend to aggregate in water and are readily digested by enzymes in the gastrointestinal tract. In current study, the Zein-alginate nanogels loaded with curcumin (Cur@ZA) were fabricated with the "core-shell" structure. The Zein "core" was prepared via antisolvent precipitation method, and the alginate gel "shell" was formed by calcium-induced gelation method. The physicochemical properties, microstructure, encapsulation efficiency, stability and simulated digestion characteristics of nanogels were investigated. The results showed that Cur@ZA formed uniform gel spheres with small particle size (415.10 nm), while possessing a dense gel shell on the surface. The Zein "core" and alginate gel "shell" of Cur@ZA are tightly bound to each other by electrostatic adsorption, hydrophobic interaction and hydrogen bonding. Curcumin was able to be loaded in the Cur@ZA nanogels with a higher encapsulation rate (>92 %). Compared with the system which was not induced by calcium ion, the addition of calcium ions improved the photostability and thermal stability of curcumin, and facilitated slow and sustained release of curcumin in the simulated digestion. Therefore, this novel nanogel delivery system has the ideal physicochemical properties, stability and control-release ability, which has the potential to be used in the food industry.
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