期刊
FOOD HYDROCOLLOIDS
卷 90, 期 -, 页码 515-522出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.12.027
关键词
Cinnamaldehyde; Nanoparticles; Preparation; Characterization; Release
资金
- Education Scientific Research Foundation for Middle-aged and Young teachers of Education Department of Fujian Province [JAT160048]
- Opening Project of Fujian Provincial Engineering Technology Research Center of Marine Functional Food [C11178]
- Natural Science Foundation of China [81501576]
- Natural Science Foundation of Fujian Province [2017J01482, 2017J01855, 2016J01733]
As a natural preservative, cinnamaldehyde (CA) has a bright application prospect. However, CA is sensitive to light and can be easily oxidized. What's more, its water solubility is poor. These properties greatly limit its application. In this study, CA/sodium alginate (SA)/chitosan (CS) nanoparticles (CA/SA/CS NPs) were prepared by using SA and CS as wall materials, and CA as core material. The single factor experiment showed that the optimal CA/SA/CS NPs can be obtained when the mass ratio of SA to CS was 5.5/1, SA to CaCl2 was 5/1, SA to CA was 1/2, and the pH of CS solution was 5.0. Under this condition, the average size of the prepared nano-particles was 455.2 nm, polymer dispersity index (PDI) value was 0.189, zeta potential was -40.8 mV, and the encapsulation efficiency was 72.92%. The scanning electron microscopy (SEM) and atomic force microscopy (AFM) images confirmed the formation of nanoparticles, which were spherical or ellipsoidal in shape. The fourier transform infrared spectroscopy (FTIR) and multifunctional polycrystalline X-ray diffraction (XRD) spectra indicated that CA was encapsulated in the nanoparticles. Furthermore, in vitro release experiments showed that CA/SA/CS NPs had the function of sustained release. In summary, SA/CS NPs can be used as a promising carrier for CA.
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