Preparation and characterization of pH-responsive metal-polyphenol structure coated nanoparticles
文献类型： 外文期刊
作者： Xia, Qile 1 ; Liang, Yan 2 ; Cao, Ailing 5 ; Cao, Yan 1 ; Cai, Luyun 2 ;
作者机构： 1.Food Sci Inst, Zhejiang Acad Agr Sci, Key Lab Postharvest Handling Fruits, Hangzhou 310021, Peoples R China
2.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Ningbo Res Inst, Ningbo 315100, Peoples R China
3.NingboTech Univ, Zhejiang Engn Res Ctr Intelligent Marine Ranch Equ, Sch Biol & Chem Engn, Ningbo 315100, Peoples R China
4.Bohai Univ, Coll Food Sci & Engn, Jinzhou 121013, Peoples R China
5.Hangzhou Customs Dist, Hangzhou 310007, Peoples R China
关键词： Metal; Phlorotannins; Nanoparticles; pH-Responsive; Characterization
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）
ISSN：
年卷期： 2024 年 13 卷 3 期
页码：
收录情况： SCI
摘要： In this paper, tannic acid (TA) and Fe3+ were added to form a layer of metal-polyphenol network structure on the surface of the nanoparticles which were fabricated by zein and carbon quantum dots (CQDs) encapsulating phlorotannins (PTN). pH-Responsive nanoparticles were prepared successfully (zein-PTN-CQDs-FeIII). Further, the formation of composite nanoparticles was confirmed by a series of characterization methods. The zeta-potential and Fourier transform infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form nanoparticles. The encapsulation efficiency (EE) revealed that metal-polyphenol network structure could improve the EE of PTN. Thermogravimetric analysis and differential scanning calorimetry experiment indicated the thermal stability of zein-PTN-CQDs-FeIII nanoparticles increased because of metal-polyphenol network structure. The pH-responsive nanoparticles greatly increased the release rate of active substances and achieved targeted release. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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