Citric acid cross-linked zein microcapsule as an efficient intestine-specific oral delivery system for lipophilic bioactive compound
文献类型： 外文期刊
作者： Teng, Meng-Jing 1 ; Wei, Yun-Shan 1 ; Hu, Teng-Gen 2 ; Zhang, Yuan 3 ; Feng, Kun 1 ; Zong, Min-Hua 1 ; Wu, Hong 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs, Key Lab Funct Foods,Guangdong Key Lab Agr Prod Pr, Guangzhou 510630, Peoples R China
3.Guangdong Sports Sci Res Inst, Guangzhou 510663, Peoples R China
关键词： Microcapsule; Citric acid; Cross-linking; beta-carotene; Stability; Intestine-specific delivery
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）
ISSN： 0260-8774
年卷期： 2020 年 281 卷
页码：
收录情况： SCI
摘要： To improve the stability of zein core-shell structure microcapsule and realize intestine-specific release of lipophilic bioactive compounds, the beta-carotene-loaded microcapsule was prepared by zein cross-linked with citric acid (CA) for the first time. The antioxidant activity of beta-carotene was not affected by preparation process. Compared to uncross-linked microcapsule (UCM), the CA cross-linked microcapsule (CCM) had higher beta-carotene encapsulation efficiency (94.4% vs. 91.4%), greater shell thickness (161 nm vs. 140 nm) and denser shell structure. Additionally, the CCM had better stability under thermal, freeze-thaw and ionic strength treatments. The fourier transform infrared spectra (FTIR) and circular dichroism (CD) analysis showed that there existed hydrogen bonding and interactions between zein and CA, and differential scanning calorimetry (DSC) and X-ray diffraction (XRD) data revealed the thermal stability and crystallinity intensity of zein/CA complex were improved. The CCM was more stable in simulated gastric fluids and beta-carotene bioaccessibility was significantly improved in simulated intestine fluids (72.4% vs. 48.5%).
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