Delivery of Curcumin Using Zein-Gum Arabic-Tannic Acid Composite Particles: Fabrication, Characterization, and in vitro Release Properties

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS Frontiers in Nutrition Pub Date : 2022-03-17 DOI:10.3389/fnut.2022.842850

Yiquan Zhang, Guiqiao Liu, F. Ren, Ning Liu, Yi Tong, Yi Li, An-Qi Liu, Lida Wu, Pengjie Wang

{"title":"Delivery of Curcumin Using Zein-Gum Arabic-Tannic Acid Composite Particles: Fabrication, Characterization, and in vitro Release Properties","authors":"Yiquan Zhang, Guiqiao Liu, F. Ren, Ning Liu, Yi Tong, Yi Li, An-Qi Liu, Lida Wu, Pengjie Wang","doi":"10.3389/fnut.2022.842850","DOIUrl":null,"url":null,"abstract":"The application of curcumin (Cur) in fat-free food is limited due to its poor water solubility, stability, and bioaccessibility. In this study, zein-gum arabic-tannic acid (zein-GA-TA) composite particles with high physical stability were fabricated to deliver Cur (ZGT-Cur). Their stability and in vitro release properties were also evaluated. The results showed that the thermal and photochemical stability of Cur was improved after loading into composite particles. Meanwhile, the retention rate of Cur in ZGT-Cur composite particles was enhanced compared with Z-Cur or ZG-Cur particles. Fourier transform infrared (FTIR) spectroscopy confirmed that the hydrogen bond within the particles was greatly enhanced after the addition of tannic acid (TA). The in vitro antioxidant activity of Cur in ZGT-Cur composite particles was higher in terms of 2,2'-azino-bis (ABTS) (93.64%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) (50.41%) compared with Z-Cur or ZG-Cur particles. The bioaccessibility of Cur in ZGT-Cur composite particles was 8.97 times higher than that of free Cur. Therefore, the particles designed in this study will broaden the application of Cur in the food industry by improving its stability and bioaccessibility.","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":" ","pages":""},"PeriodicalIF":4.0000,"publicationDate":"2022-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Frontiers in Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3389/fnut.2022.842850","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}

引用次数: 6

Abstract

The application of curcumin (Cur) in fat-free food is limited due to its poor water solubility, stability, and bioaccessibility. In this study, zein-gum arabic-tannic acid (zein-GA-TA) composite particles with high physical stability were fabricated to deliver Cur (ZGT-Cur). Their stability and in vitro release properties were also evaluated. The results showed that the thermal and photochemical stability of Cur was improved after loading into composite particles. Meanwhile, the retention rate of Cur in ZGT-Cur composite particles was enhanced compared with Z-Cur or ZG-Cur particles. Fourier transform infrared (FTIR) spectroscopy confirmed that the hydrogen bond within the particles was greatly enhanced after the addition of tannic acid (TA). The in vitro antioxidant activity of Cur in ZGT-Cur composite particles was higher in terms of 2,2'-azino-bis (ABTS) (93.64%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) (50.41%) compared with Z-Cur or ZG-Cur particles. The bioaccessibility of Cur in ZGT-Cur composite particles was 8.97 times higher than that of free Cur. Therefore, the particles designed in this study will broaden the application of Cur in the food industry by improving its stability and bioaccessibility.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

用玉米胶-阿拉伯单宁酸复合颗粒递送姜黄素:制备、表征和体外释放特性

姜黄素的水溶性、稳定性和生物可及性较差，限制了其在无脂食品中的应用。本研究制备了具有高物理稳定性的玉米胶-阿拉伯单宁酸(zein-GA-TA)复合颗粒，用于输送Cur (ZGT-Cur)。并对其稳定性和体外释放性能进行了评价。结果表明，在复合颗粒中加入金属铈后，其热稳定性和光化学稳定性得到了改善。同时，与Z-Cur和ZG-Cur颗粒相比，ZGT-Cur复合颗粒中Cur的保留率有所提高。傅里叶变换红外光谱(FTIR)证实，加入单宁酸(TA)后，颗粒内的氢键明显增强。ZGT-Cur复合颗粒中2,2′-氮基-双(ABTS)和1,1-二苯基-2-吡啶酰肼(DPPH)的体外抗氧化活性均高于Z-Cur和ZG-Cur颗粒，分别为93.64%和50.41%。ZGT-Cur复合颗粒中Cur的生物可及性是游离Cur的8.97倍，因此，本研究设计的颗粒将通过提高其稳定性和生物可及性，拓宽Cur在食品工业中的应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.