A composite pectin-alginate nanoparticle for loading naringin-hydroxypropyl-β-cyclodextrin complex: Preparation, characteristics and stability study

文献类型： 外文期刊

第一作者： Cao, Feng

作者： Cao, Feng;Zheng, Meiyu;Zhang, Wenjuan;Lu, Shengmin;Zhang, Wenjuan;Wang, Yangguang;Lu, Shengmin;Cao, Feng;Lu, Shengmin

作者机构：

关键词： Naringin; Hydroxypropyl-beta-cyclodextrin; Complex polysaccharide hydrogel; nanoparticles; Encapsulation; Stability

期刊名称：COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS （ 影响因子：5.4； 五年影响因子：5.2 ）

ISSN： 0927-7757

年卷期： 2024 年 700 卷

页码：

收录情况： SCI

摘要： Naringin (NR) has the drawbacks of poor water solubility and low bioavailability, which restricts its applications. The NR-loaded pectin-alginate nanoparticles (PANPs) were prepared by the ion gel method. When the complex polysaccharide concentration, mass ratio of pectin to sodium alginate, molar concentration of CaCl2 and NR addition were 1 %, 2:1, 0.03 mol/L and 5 mg/mL, respectively, the encapsulation efficiency of PANPs to NR was highest with a value of 79.23 %. Furthermore, multi-factor stability investigation revealed that the NR-loaded PANPs suspension was stable at pH 3-8, NaCl concentration of less than 400 mmol/L, and temperature of less than 75 degrees C. The NR-loaded PANPs suspension maintained good stability during a storage period of 30 days, and the retention rate of PANPs to NR was as high as 82.51 % at the 30th day, indicating that PANPs had a positive protective role on NR over a longer storage period. The findings might provide a theoretical basis and practical guidance for further exploiting naringin as a functional food ingredient using composite hydrogel encapsulation.

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