In-situ synthesis and evaluation of Curdlan-based SeNPs composite hydrogel: effect of stability and sustained release

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-28 DOI:10.1016/j.foodchem.2025.146553

Xingyan Wang , Xiaoying Liu , Yifan Miao , Debao Niu , Er-fang Ren , Yuting Li , Siru Liao , Shan Chen

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Abstract

This study used Curdlan (CUR) hydrogels as templates to stabilize selenium nanoparticles (SeNPs), focusing on their stabilization mechanisms, storage stability, release behavior, and digestive stability. Results showed that CUR-stabilized SeNPs were spherical, uniformly dispersed, and had an average size of 36.0 ± 2.5 nm. Increasing CUR concentration improved the system's water-holding capacity, reduced porosity, and formed a denser network structure, which helped stabilize the SeNPs. Fourier-transform infrared (FT-IR) and rheological analysis indicated that hydrogen bonds contributed significantly to SeNPs stability. The optimal network structure formed at 4 % CUR concentration. At 4 °C, the SeNPs remained uniformly dispersed for 120 days with an average size of 36.0 ± 0.5 nm. The CUR/SeNPs hydrogel showed sustained release, increasing from 1.68 % in simulated gastric fluid to 18.19 % in intestinal fluid. The release behavior conforms to the Korsmeyer-Peppas model. Moreover, CUR/SeNPs hydrogel effectively scavenges DPPH radicals, and its efficiency increases with the amount of released selenium.

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基于curdlan的SeNPs复合水凝胶的原位合成与评价：稳定性和缓释效果

本研究以Curdlan （CUR）水凝胶为模板稳定硒纳米颗粒（SeNPs），重点研究其稳定机制、储存稳定性、释放行为和消化稳定性。结果表明，cu稳定的SeNPs呈球形，分散均匀，平均尺寸为36.0 ± 2.5 nm。增加CUR浓度提高了体系的持水能力，降低了孔隙度，形成了更致密的网络结构，有助于稳定senp。傅里叶变换红外（FT-IR）和流变学分析表明，氢键对SeNPs的稳定性有显著影响。当CUR浓度为4 %时，形成最优的网络结构。在4 °C时，SeNPs保持均匀分散120 天，平均尺寸为36.0 ± 0.5 nm。CUR/SeNPs水凝胶表现出缓释，从模拟胃液中的1.68 %增加到肠液中的18.19 %。释放行为符合Korsmeyer-Peppas模型。此外，CUR/SeNPs水凝胶可以有效清除DPPH自由基，且其效率随硒释放量的增加而增加。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.