Fabrication and Characterization of Resveratrol Loaded with Hordein/Propylene Glycol Alginate Composite Nanoparticles

被引：0
|
作者：
Zhao T. [1 ,2 ]
Tang R. [1 ,2 ]
Jin Y. [1 ,2 ]
Mei X. [1 ,2 ]
机构：
[1] College of Food Science & Nutritional Engineering, China Agricultural University, Beijing
[2] Key Laboratory of Safety Assessment of Genetically Modified Organism （Food Safety）, Ministry of Agriculture and Rural Affairs, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 09期
关键词：
composite nanoparticles; hordein; propylene glycol alginate; resveratrol;
D O I：
10.16429/j.1009-7848.2023.09.010
中图分类号：
学科分类号：
摘要：
In this study， Hordein/PGA composite nanoparticles were fabricated by solvent evaporation using hordein and PGA as materials， and resveratrol was encapsulated. The results indicated that the particle size of Hordein/PGA decreased from 1 654.9 nm to 475.9 nm with the increase of PGA content. The potentials of Hordein/PGA were negative，and the value decreased from -3.62 mV to -8.04 mV with the increase of PGA content. Fluorescence spectra showed that hydrogen bonds， hydrophobic effects and electrostatic interactions contributed to the formation of Hordein/PGA composite nanoparticles. Resveratrol was encapsulated by Hordein/PGA1：1 to construct ternary composite nanoparticles （Hordein/PGA/ Res）， and the encapsulation rate of resveratrol reached 87%. Fourier transform infrared and X-ray diffraction demonstrated that resveratrol was effectively combined with hordein and PGA. The retention rate of resveratrol in Hordein/PGA/Res after heat treatment at 85 ℃ for 30 min was 88%， which remarkably higher than the free resveratrol （73%）. And the retention rate of resveratrol increased by about 16% after 6 h ultraviolet light treatment. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：89 / 98
页数：9
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