Self-assembled nanoparticles of acid-induced fish (Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin

文献类型： 外文期刊

第一作者： Li, Haoxin

作者： Li, Haoxin;Liu, Jia;Li, Haoxin;Mustapha, Wan Aida Wan;Liu, Jia;Liu, Jia;Zhang, Xiaoping

作者机构：

关键词： Acid hydrolysis; Fish scale gelatin; Curcumin; Self-assembly; Sustained release

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： This work expands the functionality of fish scale gelatin (FSG) as a carrier of hydrophobic bioactive substances. The hydrophobicity of FSG was enhanced to promote its interaction with hydrophobic curcumin and to increase its bioavailability. This results in a remarkable increase in the curcumin loading capacity of acid-hydrolyzed FSG (HFSG) from 1.08 +/- 0.08 mu g/mg (0 h) to 9.15 +/- 0.21 mu g/mg (3 h). The amino acid composition indicated that acid hydrolysis effectively increased the ratio of hydrophobic amino acids of FSG. Acid hydrolysis facilitated the transformation of the alpha-helical conformation into a beta-sheet structure. Hydrophobic interactions between HFSG and curcumin were strengthened by moderate acid hydrolysis. A sustained-release profile emerged for the curcumin-loaded HFSG during simulated gastrointestinal digestion, thereby improving the bioaccessibility and bioavailability of curcumin. These findings contribute to the application of acid hydrolysis in modifying FSG for enhanced hydrophobicity and curcumin loading capacity in the food industry.

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