麦草源阿拉伯木聚糖合成纳米颗粒的优化及生物活性化合物的转运和释放

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Andrea Rodríguez-Sanz, Ana M. Torrado, Natalia Estévez , María L. Rúa, Clara Fuciños
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引用次数: 0

摘要

木聚糖是木质纤维素生物质的半纤维素部分所含的多糖,已被用作几种薄膜和水凝胶的基本成分。相反,在木聚糖微粒子和纳米粒子的设计方面的研究数量有限。在这个意义上,本工作旨在评价喷雾干燥技术作为一种有效的方法,生产颗粒与阿拉伯木聚糖衍生产品(ADPs)。采用酶法从麦秸中提取ADPs。结果表明,在表面活性剂Tween 80的存在下,ADPs在纳米和微观尺度上都能形成独立的球形颗粒。低聚木糖的吸湿性对颗粒的储存稳定性有很大影响,成为颗粒合成前的超滤步骤。所制备的木聚糖颗粒有效地捕获了98.5%的咖啡因,并根据溶剂的特性表现出快速和可控的释放,这使所制备的木聚糖颗粒具有广泛的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Optimization of nanoparticle synthesis from wheat straw-derived arabinoxylan for transport and release of bioactive compounds

Optimization of nanoparticle synthesis from wheat straw-derived arabinoxylan for transport and release of bioactive compounds
Xylan, polysaccharide contained in the hemicellulose fraction of lignocellulosic biomasses, have been used as building blocks of several films and hydrogels. Contrary, there is a limited number of studies focused on the design of xylan micro- and nanoparticles. In that sense, this work aims to evaluate the spray-drying technique as an effective method for producing particles with arabinoxylan-derived products (ADPs). ADPs were extracted from wheat straw by enzymatic hydrolysis. Results showed that ADPs are able to form individual spherical particles at the nano- and microscale in presence of surfactant Tween 80. The stability of the particles to storage conditions was highly affected by the xylooligosaccharides hygroscopicity, which became the dia-ultrafiltration a mandatory step before the particle synthesis. The generated particles effectively entrapped 98.5 % of the incorporated caffeine, and showed both, fast and controlled release depending the characteristics of the solvent, which give to the present xylan particles a broad range of promising applications.
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来源期刊
Food Hydrocolloids
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.
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