Meijuan Liao , Ruyi Zhang , Yi Zhou , Duoxia Xu , Yahong Han , Fuguo Liu , Jiaqi Su , Shuai Chen
{"title":"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","authors":"Meijuan Liao , Ruyi Zhang , Yi Zhou , Duoxia Xu , Yahong Han , Fuguo Liu , Jiaqi Su , Shuai Chen","doi":"10.1016/j.foodhyd.2023.108774","DOIUrl":null,"url":null,"abstract":"<div><p>The aim of this paper was to develop novel particle-filled microgels based on zein and <em>κ</em>-carrageenan for delivering the coenzyme Q<sub>10</sub> (CoQ<sub>10</sub><span>). The anti-solvent precipitation and potassium ion induction methods were combined to produce the zein-CoQ</span><sub>10</sub>-<em>κ</em>-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-CoQ<sub>10</sub>-<em>κ</em>-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 CoQ<sub>10</sub> reached 84.9% and 2.55%, respectively. The particle-filled microgels effectively reduced the chemical degradation of CoQ<sub>10</sub> under intense light irradiation and high temperature. Moreover, the simulated gastrointestinal digestion assay revealed that the particle-filled microgels controlled the release of CoQ<sub>10</sub>, which might contribute to its improved oral bioavailability. These findings suggested that particle-filled microgels based on zein and <em>κ</em>-carrageenan might be a promising and effective delivery system for CoQ<sub>10</sub> as well as other bioactive molecules.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108774"},"PeriodicalIF":11.0000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Preparation and characterization of particle-filled microgels by ion induction based on zein and κ-carrageenan for delivering the CoQ10\",\"authors\":\"Meijuan Liao , Ruyi Zhang , Yi Zhou , Duoxia Xu , Yahong Han , Fuguo Liu , Jiaqi Su , Shuai Chen\",\"doi\":\"10.1016/j.foodhyd.2023.108774\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The aim of this paper was to develop novel particle-filled microgels based on zein and <em>κ</em>-carrageenan for delivering the coenzyme Q<sub>10</sub> (CoQ<sub>10</sub><span>). The anti-solvent precipitation and potassium ion induction methods were combined to produce the zein-CoQ</span><sub>10</sub>-<em>κ</em>-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-CoQ<sub>10</sub>-<em>κ</em>-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 CoQ<sub>10</sub> reached 84.9% and 2.55%, respectively. The particle-filled microgels effectively reduced the chemical degradation of CoQ<sub>10</sub> under intense light irradiation and high temperature. Moreover, the simulated gastrointestinal digestion assay revealed that the particle-filled microgels controlled the release of CoQ<sub>10</sub>, which might contribute to its improved oral bioavailability. These findings suggested that particle-filled microgels based on zein and <em>κ</em>-carrageenan might be a promising and effective delivery system for CoQ<sub>10</sub> as well as other bioactive molecules.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"142 \",\"pages\":\"Article 108774\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2023-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X2300320X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X2300320X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Preparation and characterization of particle-filled microgels by ion induction based on zein and κ-carrageenan for delivering the CoQ10
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.
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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