Preparation and structural properties of amylose complexes with quercetin and their preliminary evaluation in delivery application

文献类型： 外文期刊

第一作者： Lv, Rui

作者： Lv, Rui;Qi, Liang;Zou, Jinfeng;Luo, Zhigang;Zou, Yuxiao;Luo, Zhigang;Luo, Zhigang;Shao, Ping;Tamer, Tamer Mahmoud

作者机构：

关键词： Amylose; Quercetin; complexes; preparation; characterization

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2019 年 22 卷 1 期

页码：

收录情况： SCI

摘要： In this study, amylose, known as the food-grade biopolymers has been proved as a feasible solution for the controlled delivery of quercetin. The effect of reaction variables including reaction temperature, time, pH and quercetin addition amount on the content and conversion rate of quercetin was analyzed. Meanwhile, fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) provided evidence of quercetin complexation with amylose. Then, the molecular, cluster, and fractal structures of the complexes were investigated using C-13 cross-polarization/magic angle spinning nuclear magnetic resonance (C-13 CP/MAS NMR) and small-angle X-ray scattering (SAXS). Furthermore, laser scanning confocal microscopy (CLSM) identified the precise encapsulation structure from direct observation and scanning electron microscope (SEM) was conducted to show that complexes displayed a larger size granule with smooth and angular appearance. From the antioxidant study, amylose/quercetin complexes presented effective scavenging capacity toward DPPH center dot. Besides, complexes showed high retention of quercetin in simulated stomach conditions but gradual release in simulated small intestine conditions. It was therefore confirmed that the amylose/quercetin complexes could be served as suitable carriers for the controlled release of quercetin in the digestive tract. The present research expanded the application range of starch, meanwhile proved an alternative application prospect for the ameliorative bioactive quercetin products.

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