Interpenetrating network hydrogels loaded with nanostructured lipid carriers for curcumin delivery: Impact of dual crosslinking with genipin and calcium ions
文献类型： 外文期刊
作者： Feng, Jin 1 ; Liu, Dian 1 ; Wang, Zhen 1 ; Li, Chunyang 1 ; Huang, Wuyang 1 ; Liu, Songbai 3 ; Li, Ying 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, 50 Zhongling St, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China
3.Zhejiang Univ, Innovat Ctr Yangtze River Delta, Dept Food Sci & Nutr, 866 Yuhangtang Rd, Hangzhou 310058, Peoples R China
关键词： Interpenetrating network hydrogels; Curcumin; Rheological properties; Intermolecular forces; Controlled release; Bioavailability
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 202 卷
页码：
收录情况： SCI
摘要： Interpenetrating network hydrogels (IPNs) gained significant attention for applications in food structure modification and nutraceutical delivery. In this study, curcumin (Cur)-loaded nanostructured lipid carriers (NLCs) were prepared using whey protein isolate and pectic polysaccharide as emulsifiers. The NLCs were then incorporated into IPNs formed through in-situ gelation, where genipin and Ca2+ were used as gelators to crosslink the protein and pectic polysaccharide, respectively. IPNs with the highest gel compactness and rheological restoration were achieved when both gelator concentrations were set at 4.0 %. These gelators demonstrated synergistic effects, enhancing intermolecular interactions and water immobilization. Under these conditions, the IPNs exhibited optimal polymorphic stability, as well as improved chemical stability, controlled release, and in vivo retention of Cur. Furthermore, the bioavailability of Cur was enhanced by 11-fold. This study demonstrates the potential of NLC-loaded biopolymer hydrogels for efficient nutraceutical delivery.
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