柚皮素
纳米颗粒
化学
DPPH
环糊精
阿布茨
抗氧化剂
Zeta电位
纳米复合材料
傅里叶变换红外光谱
化学工程
核化学
有机化学
材料科学
纳米技术
类黄酮
工程类
作者
Yan Liang,Dongyuan Hou,Zan Ni,Min‐Jie Cao,Luyun Cai
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2021-11-20
卷期号:375: 131646-131646
被引量:43
标识
DOI:10.1016/j.foodchem.2021.131646
摘要
In this work, naringenin loaded β-cyclodextrin and carbon quantum dots composite nanoparticles were successfully fabricated. The results showed that incorporation of carbon quantum dots not only enhanced antioxidant activities of nanoparticles but also improved encapsulation efficiency of naringenin. Further, the formation of composite nanoparticles was confirmed by a series of characterization methods. The zeta-potential and Fourier transform infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form nanoparticles. X-Ray Diffraction experiment revealed that the material state of the formed naringenin-β-CD-CQDs nanoparticles is amorphous in opposition to the crystalline state of naringenin, β-CD and naringenin-β-CD inclusion complex. Finally, antioxidant activity analyses against DPPH, ABTS+ and Fe2+ chelating, showed an enhanced antioxidant activity of the formed composite nanoparticles compared to their constituents. These results indicated that naringenin can be effectively entrapped in β-cyclodextrin and carbon quantum dots, forming composite nanoparticles with improved antioxidant properties.
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