Preparation and Characterization of Quercetin/Cyclodextrin/Carbon Quantum Dot Nanocomplexes and Evaluation of their Stability and In Vitro Digestive Properties

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2023-12-26 DOI:10.1007/s11483-023-09821-7

Hongjie Tang, Yingzhu Liu, Haotian Xu, Fenghui Wang, Cancan Xie, Huajiang Zhang, Longwei Jiang

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Abstract

In this study, α-, β-, γ-cyclodextrin (CD) and carbon quantum dots (CQs) nanocomplexes loaded with quercetin (Qu) were prepared successfully. The results showed that incorporation of CQs increased the Qu encapsulation efficiency and the stability of the nanocomplexes. Fourier transform infrared spectra showed that Qu, CQs and CD were mainly linked by hydrogen bonds. X-ray diffraction results showed that the crystal structures of Qu/CD-CQs were completely different from those of Qu, CD and Qu/CD. The results from differential scanning calorimetry, thermogravimetric analysis and scanning electron microscopy provided evidence for the formation of Qu/CD-CQs. Moreover, compared with Qu, the synthesized Qu/CD-CQs exhibited better physicochemical stabilities, and CD and CQs synergistically improved the stability and bioavailability of Qu. The release of Qu from Qu/CD-CQs was controlled. These results suggested that Qu was efficiently encapsulated by α-, β-, γ-CD and CQs, and the resulting nanocomplexes have great potential for use as nanofunctional foods.

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槲皮素/环糊精/碳量子点纳米复合物的制备与表征及其稳定性和体外消化特性评估

摘要本研究成功制备了负载槲皮素（Qu）的α-、β-、γ-环糊精（CD）和碳量子点（CQs）纳米复合物。结果表明，碳量子点的加入提高了槲皮素的包封效率和纳米复合物的稳定性。傅立叶变换红外光谱显示，Qu、CQs 和 CD 主要通过氢键连接。X 射线衍射结果表明，Qu/CD-CQs 的晶体结构与 Qu、CD 和 Qu/CD 的晶体结构完全不同。差示扫描量热法、热重分析和扫描电子显微镜的结果为 Qu/CD-CQs 的形成提供了证据。此外，与 Qu 相比，合成的 Qu/CD-CQs 具有更好的理化稳定性，CD 和 CQs 协同提高了 Qu 的稳定性和生物利用度。Qu/CD-CQs中Qu的释放是可控的。这些结果表明，α-、β-、γ-CD 和 CQs 能有效地包覆 Qu，所制备的纳米复合物在用作纳米功能食品方面具有很大的潜力。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.