Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 840-847Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.019
Keywords
Egg yolk; Low density lipoprotein; Nanogels; Crosslinking; Curcumin; Encapsulation; Nano spray drying
Funding
- University of Connecticut
- USDA National Institute of Food and Agriculture Hatch project [1007112]
- USDA NIFA Undergraduate Research and Extension Experiential Learning Fellowship
- NIFA [1007112, 912300] Funding Source: Federal RePORTER
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Egg yolk low density lipoprotein (LDL)/polysaccharide nanogels are newly explored as oral delivery systems with promising encapsulation potentials. Nonetheless, the stability of nanogels against aggregation in gastrointestinal tract remains a challenge. Therefore, chemical crosslinking by 1-ethyl-3-(3-dimethylaminopropyl) and scarbodiimide/N-hydroxysuccinimide (EDC/NHS) was adopted to improve the gastrointestinal stability of nanogels. Compared to original uncrosslinked nanogels, crosslinking did not change particle size, polydispersity index (PDI) and morphology, but it reduced surface charge of nanogels. The nano spray dried LDL/CMC/EDC nanogels had relatively poor surface structure with agglomerations. The FT-IR spectra confirmed the formation of new peptide bonds, which significantly improved stability of nanogels under simulated gastrointestinal conditions. Fluorescence spectra evidenced that non-polar microenvironment for curcumin embedded in nanogels was strengthened, which therefore enhanced encapsulation efficiency. Moreover, curcumin exhibited sustained release profile from crosslinked nanogels in simulated gastrointestinal fluids. Overall, our study provided a promising strategy to enhance the stability of LDL-based nanogels in digestive conditions. (C) 2017 Elsevier Ltd. All rights reserved.
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