Preparation and characterization of particle-filled microgels by ion induction based on zein and κ-carrageenan for delivering the CoQ10

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-09-01 DOI:10.1016/j.foodhyd.2023.108774

Meijuan Liao , Ruyi Zhang , Yi Zhou , Duoxia Xu , Yahong Han , Fuguo Liu , Jiaqi Su , Shuai Chen

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引用次数: 3

Abstract

The aim of this paper was to develop novel particle-filled microgels based on zein and κ-carrageenan for delivering the coenzyme Q₁₀ (CoQ₁₀). The anti-solvent precipitation and potassium ion induction methods were combined to produce the zein-CoQ₁₀-κ-carrageenan particle-filled microgels with different mass ratios (100:10:20, 100:10:40, 100:10:60, 100:10:80, 100:10:100 and 100:10:120). Results showed that zein-CoQ₁₀-κ-carrageenan (100:10:60) particle-filled microgels were the optimized formulation, which exhibited an average particle diameter of 807.4 nm and a zeta-potential of −28.4 mV. Their encapsulation efficiency and loading capacity for CoQ₁₀ reached 84.9% and 2.55%, respectively. The particle-filled microgels effectively reduced the chemical degradation of CoQ₁₀ under intense light irradiation and high temperature. Moreover, the simulated gastrointestinal digestion assay revealed that the particle-filled microgels controlled the release of CoQ₁₀, which might contribute to its improved oral bioavailability. These findings suggested that particle-filled microgels based on zein and κ-carrageenan might be a promising and effective delivery system for CoQ₁₀ as well as other bioactive molecules.

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基于玉米蛋白和κ-卡拉胶的离子诱导颗粒填充微凝胶的制备及表征

本文的目的是开发一种新型的以玉米蛋白和κ-卡拉胶为基础的颗粒填充微凝胶，用于递送辅酶Q10 (CoQ10)。结合反溶剂沉淀法和钾离子诱导法制备了不同质量比(100:10:20、100:10:40、100:10:60、100:10:80、100:10:100和100:10:120)的玉米蛋白辅酶q10 -κ-卡拉胶颗粒填充微凝胶。结果表明，以玉米蛋白辅酶q10 -κ-卡拉胶(100:10:60)为颗粒填充的微凝胶为最佳配方，平均粒径为807.4 nm， ζ电位为−28.4 mV。它们对辅酶q10的包封率和负载能力分别达到84.9%和2.55%。颗粒填充的微凝胶有效地减少了CoQ10在强光照射和高温下的化学降解。此外，模拟胃肠道消化实验显示，颗粒填充微凝胶控制了辅酶q10的释放，这可能有助于提高其口服生物利用度。这些发现表明，基于玉米蛋白和κ-卡拉胶的颗粒填充微凝胶可能是一种有前途的有效的辅酶q10和其他生物活性分子的递送系统。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.