Journal
FOOD CHEMISTRY
Volume 229, Issue -, Pages 111-119Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.02.059
Keywords
Polyphenol delivery; Ternary system; Stability; Short-chain glucan; Controlled release
Funding
- National Natural Science Foundation, China [31671814]
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To fabricate stable sized and shaped controlled release delivery systems for salvianolic acid B (Sal B), different food gums were individually added to short-chain glucan solution to prepare starch nanoparticles (StNPs)/gum nanocomposites by self-assembly, and Sal B was embedded in situ. The results showed that size of StNPs was reduced to ca. 45 nm with the addition of chitosan and rosin, which decreased by over 50% than that of StNPs without the gum. The StNPs/guar gum nanocomposites had the largest size (109.2 nm) among samples of StNPs with gums. The StNPs with chitosan and gum arabic exhibited an obvious core-shell structure. The loading capacities of Sal B in StNPs, StNPs/chitosan, and StNPs/gum arabic nanocomposites were 5.2, 8.26 and 8.08%, respectively. The in vitro release of Sal B from StNPs/gum nanocomposites were sustained and prolonged for over 12 h, indicating that StNPs/gum nanocomposites are good candidates to control Sal B release. (C) 2017 Elsevier Ltd. All rights reserved.
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