在皮克林乳液中使用快速二氧化碳响应松香基表面活性剂封装和释放槲皮素。

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-11-15 Epub Date: 2024-07-18 DOI:10.1016/j.foodchem.2024.140528
Hanwen Wang, Jiawei Wang, Hangyuan Zhang, Xinyang Wang, Xiaoping Rao
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引用次数: 0

摘要

基于乳液的给药系统被广泛用于封装功能性活性成分、保护其不被降解以及提高生物利用率和释放效率。在这里,一种由松香合成的二氧化碳响应型表面活性剂在室温下显示出对二氧化碳的快速响应性,可在活性和非活性状态之间进行多次可逆转换。松香刚性结构上的双重叔胺有助于提高其对二氧化碳的敏感性。当松香以阳离子活性形式与二氧化硅纳米颗粒结合时,它在各种油相中都能表现出理想的皮克林乳化性能。在负载槲皮素的皮克林乳液中,封装效率和负载效率分别达到 80.50% 和 0.69%,稳定性至少可持续 30 天。该系统能有效保护槲皮素免受紫外线和热量等外界因素的影响,并显示出持续释放的效果。本研究探讨了使用松香基二氧化碳响应表面活性剂和纳米粒子设计稳定的皮克林乳液体系以实现活性物质包封和持续释放的潜力。
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Quercetin encapsulation and release using rapid CO2-responsive rosin-based surfactants in Pickering emulsions.

Emulsion-based delivery systems are extensively employed for encapsulating functional active ingredients, protecting them from degradation, and enhancing bioavailability and release efficiency. Here, a CO2-responsive surfactant synthesized from rosin displays rapid responsiveness to CO2 at room temperature, transitioning reversibly switches between active and inactive states multiple times. The dual tertiary amines on the rosin rigid structure contributes to its CO2 sensitivity. When in its active cationic form, in conjunction with silica nanoparticles, it exhibits desired Pickering emulsification performance across various oil phases. In the Pickering emulsion loaded with quercetin, the encapsulation efficiency and loading efficiency reached 80.50% and 0.69%, respectively, with stability lasting at least 30 days. The system provides robust protection for quercetin against external factors, such as UV and heat, revealing sustained release effects. This study investigated the potential of using rosin-based CO2-responsive surfactants alongside nanoparticles to design stable Pickering emulsion systems for active substance encapsulation and sustained release.

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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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