没食子酸
白藜芦醇
纳米颗粒
多酚
生物利用度
化学
化学工程
色散(光学)
胶体
分散稳定性
材料科学
纳米技术
有机化学
生物化学
抗氧化剂
工程类
物理
光学
生物
生物信息学
作者
Chuanfen Pu,Wenting Tang,Mengyao Liu,Yinglian Zhu,Qingjie Sun
标识
DOI:10.1016/j.foodres.2020.109308
摘要
The possibility of combining the health benefits of kafirin and polyphenols and improving the bioavailability of resveratrol using hollow kafirin nanoparticles via gallic acid crosslinking was investigated. The size, morphology, charge state, loading efficiency, physicochemical stability, and redispersity after lyophilization of hollow resveratrol-loaded kafirin nanoparticles formed via gallic acid crosslinking were characterized and compared with their solid counterparts and those without crosslinking. The nanoparticles formed were anionic spheres with an average diameter of <100 nm when loading amounts of resveratrol were less than 20%. The hollow nanoparticles were homogenous and still achieved stable colloidal dispersion after lyophilization. The hollow nanoparticles crosslinked with gallic acid displayed stability against pancreatin and delayed release in stimulated digestion. The results suggested that hollow kafirin nanoparticles could be a favorable colloidal delivery system for incorporating resveratrol.
科研通智能强力驱动
Strongly Powered by AbleSci AI