期刊
FOOD CHEMISTRY
卷 362, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130242
关键词
Nanogels; Carboxymethyl konjac glucomannan; Chitosan; Curcumin; EDC; NHS-initiated crosslinking; Controlled release
资金
- Fujian Province Natural Science Foundation [2019J01390]
- National Natural Science Foundation of China [31801616, 31772045]
Novel carboxymethyl konjac glucomannan/chitosan (CMKGM/CS) nanogels with and without crosslinking were prepared for curcumin delivery, showing enhanced stability and sustained release behavior under gastrointestinal conditions. The crosslinked nanogels had higher encapsulation efficiency of curcumin compared to uncrosslinked nanogels.
Construction of nanoscale delivery systems from natural food biopolymer complexes have attracted increasing interests in the fields of food industries. In this study, novel carboxymethyl konjac glucomannan/ chitosan (CMKGM/CS) nanogels with and without 1-ethyl-3-(3-dimethylaminopropyl) /N-hydroxysuccinimide) (EDC/ NHS)-initiated crosslinking were prepared. The physicochemical and structural properties of the CMKGM/CS nanogels and their potential to be a delivery vehicle for curcumin were investigated. Compared to original uncrosslinked nanogels, crosslinking did not alter particle size and morphology but decreased zeta potential of nanogels. Fourier transform infrared spectrum confirmed that the amide linkage was formed between CMKGM and CS, which obviously enhanced the stability of crosslinked nanogels under gastrointestinal conditions. Furthermore, the crosslinked nanogels not only had higher encapsulation efficiency of curcumin but also better sustained release behavior under simulated gastrointestinal conditions. These findings suggested that the crosslinked CMKGM/CS nanogels might be a promising delivery system for nutrients.
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