差示扫描量热法
纳米颗粒
化学工程
姜黄素
傅里叶变换红外光谱
复合数
卵磷脂
材料科学
热稳定性
溶解度
化学
色谱法
有机化学
复合材料
生物化学
物理
工程类
热力学
作者
Lei Dai,Cuixia Sun,Ruirui Li,Like Mao,Fuguo Liu,Yanxiang Gao
出处
期刊:Food Chemistry
[Elsevier]
日期:2017-12-01
卷期号:237: 1163-1171
被引量:171
标识
DOI:10.1016/j.foodchem.2017.05.134
摘要
Curcumin (Cur) exhibits a range of bioactive properties, but its application is restrained due to its poor water solubility and sensitivity to environmental stresses. In this study, zein-lecithin composite nanoparticles were fabricated by antisolvent co-precipitation technique for delivery of Cur. The result showed that the encapsulation efficiency of Cur was significantly enhanced from 42.03% in zein nanoparticles to 99.83% in zein-lecithin composite nanoparticles. The Cur entrapped in the nanoparticles was in an amorphous state confirmed by differential scanning calorimetry and X-ray diffraction. Fourier transform infrared analysis revealed that hydrogen bonding, electrostatic interaction and hydrophobic attraction were the main interactions among zein, lecithin, and Cur. Compared with single zein and lecithin nanoparticles, zein-lecithin composite nanoparticles significantly improved the stability of Cur against thermal treatment, UV irradiation and high ionic strength. Therefore, zein-lecithin composite nanoparticles could be a potential delivery system for water-insoluble bioactive compounds with enhanced encapsulation efficiency and chemical stability.
科研通智能强力驱动
Strongly Powered by AbleSci AI