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
作者： Cao, Feng 1 ; Zheng, Meiyu 1 ; Zhang, Wenjuan 1 ; Wang, Yangguang 2 ; Lu, Shengmin 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Postharvest Handling Fruits, Minist Agr & Rural Affairs,State Key Lab Managing, Hangzhou 310021, Peoples R China
2.Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Zhejiang, Peoples R China
3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
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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