Fabrication, characterization of carboxymethyl konjac glucomannan/ ovalbumin-naringin nanoparticles with improving in vitro bioaccessibility
文献类型: 外文期刊
作者: Tang, Weimin 1 ; Wei, Yanjun 2 ; Lu, Wenjing 2 ; Chen, Di 2 ; Ye, Qin 2 ; Zhang, Cen 2 ; Chen, Yufeng 1 ; Xiao, Chaogeng 2 ;
作者机构: 1.Zhejiang Univ, Coll Opt Sci & Engn, Coll Biosyst Engn & Food Sci, Natl Engn Res Ctr Opt Instruments, Hangzhou 310052, Zhejiang, Peoples R China
2.Zhejiang Acad Agr Sci, Food Sci Inst, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Zhejiang, Peoples R China
3.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China
关键词: Flavanone; Bioavailability Enhancement; Nano-delivery system; Water Solubility; Fluorescence Intensity; Encapsulation efficiency (EE)
期刊名称:FOOD CHEMISTRY-X ( 影响因子:6.443; 五年影响因子:6.443 )
ISSN: 2590-1575
年卷期: 2022 年 16 卷
页码:
收录情况: SCI
摘要: Naringin is potential functional and therapeutic ingredient, has low bioavailability because of poor aqueous solubility. In this study, an ovalbumin (OVA)-carboxymethyl konjac glucomannan (CKGM) nano-delivery system was developed to enhance the bioavailability of naringin. The effects of proportion (OVA: CKGM), pH and naringin concentration were studied on the formation, encapsulation efficiency (EE) and bioaccessibility of OVA/ CKGM-Naringin nanoparticles (OVA/CKGM-Naringin NPs). Its morphology and size were viewed by Scanning Electron Microscope (SEM) and Transmission Electron Microscopy (TEM). The cross-linkage between OVA and CKGM was verified by Fourier Transform Infrared Spectroscopy (FTIR) and Fluorescence Intensity analysis. The size of OVA/CKGM-Naringin NPs were 463.83 +/- 18.50 nm (Polydispersity Index-PDI, 0.42 +/- 0.05). It indicated that 2:1 of OVA: CKGM, pH 3 and 7 mg/mL of naringin concentration were optimized processing parameters of OVA/CKGM-Naringin NPs with EE (97.90 +/- 2.97 %) and remarkably improved bioaccessibility (85.01 +/- 2.52 %). The OVA/CKGM-Naringin NPs was energy efficiently prepared and verified as an ideal carrier of naringin.
- 相关文献
作者其他论文 更多>>
-
Effect of heat exposure on proliferation-promoting activity, growth-factor-like components and metabolism profile of newly secreted royal jelly
作者:Chen, Di;Lu, Wenjing;Zhang, Cen;Xiao, Chaogeng;Wang, Huimin David;Guo, Huiyuan;Lin, Ligen
关键词:Bee product; Heat; Functional food; Storage; Quality
-
Insight into the enhancement and mechanism of saltiness perception by salty peptides from bovine bone
作者:Wang, Haiyan;Lu, Wenjing;Chen, Di;Chen, Xuan;Zhang, Cen;Xiao, Chaogeng;Wang, Haiyan;Xiao, Chaogeng;Dang, Yali;Chen, Xuan;Gou, Zhongjun;Wang, Yongjun
关键词:Salty peptides; TMC4; Sodium reduction; Stevens' law; Molecular dynamics simulation
-
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
作者:Zhang, Huajiang;Hua, Shihui;Liu, Mengzhuo;Chuang, Rui;Gao, Xin;Li, Hanyu;Xia, Ning;Xiao, Chaogeng
关键词:egg whites; citric acid; foaming property; meringue; rheological property; 3D printing
-
Emulsion-coaxial electrospinning: The role of zein as a shell layer in multicore-shell structured nanofibers for bioactive delivery
作者:Zhang, Cen;Li, Sicheng;Chen, Di;Lu, Wenjing;Xiao, Chaogeng
关键词:Gelatin; Zein; Emulsion-coaxial electrospinning; Multicore-shell nanofibers; Encapsulation; Sustained release
-
pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates
作者:Wang, Xueying;Meng, Dekun;Wang, Jiaqi;Zhang, Huajiang;Li, Hanyu;Xu, Lina;Xia, Ning;Zhang, Nan;Xiao, Chaogeng;Rayan, Ahmed M.;Ghamry, Mohamed
关键词:Egg yolk granules; pH-shifting; Assembly; Protein unfolding; Protein gel
-
Study of microencapsulation of immunoglobulin Y on the targeted controlled intestinal release
作者:Lu, Wenjing;Chen, Di;Zhang, Cen;Ruan, Lingli;Xiao, Chaogeng;Ruan, Lingli;Zhang, Huajiang;Yao, Yunxin;Zhu, Dongrong
关键词:Egg yolk immunoglobulins; Shellac; Performance characterization; Release profile; Fourier transform infrared spectroscopy
-
Characterization of polyvinyl alcohol/chitosan nanofibers loaded with royal jelly by blending electrospinning for potential wound dressings
作者:Yu, Hongying;Peng, Zhengju;Jiang, Han;Xiao, Chaogeng;Yu, Hongying;Chen, Di;Lu, Wenjing;Zhang, Cen;Wang, Haiyan;Peng, Zhengju;Xiao, Chaogeng
关键词:Bee product; Polyvinyl alcohol (PVA); Chitosan (CS); Electrospinning; Nanofiber membrane; Antimicrobial



