دورية أكاديمية
Characterization, stability and antioxidant activity of curcumin nanocomplexes with soy protein isolate and pectin
| العنوان: | Characterization, stability and antioxidant activity of curcumin nanocomplexes with soy protein isolate and pectin |
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| المؤلفون: | Lijuan Fu, Suo Tan, Ruiru Si, Yueyue Qiang, Hang Wei, Biao Huang, Mengzhu Shi, Ling Fang, Jianwei Fu, Shaoxiao Zeng |
| المصدر: | Current Research in Food Science, Vol 6, Iss , Pp 100530- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Curcumin, Soy protein isolate, Pectin, Nanocomplexes, Antioxidant activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Curcumin (Cur) has antioxidant, anti-inflammatory and other biological activities, but its poor stability, low water solubility and other defects limit the application. Herein, Cur was nanocomposited with soy isolate protein (SPI) and pectin (PE) for the first time and its characterization, bioavailability and antioxidant activity were discussed. The optimal encapsulation process of SPI-Cur-PE was as follow: the addition amount of PE was 4 mg, Cur was 0.6 mg and at pH of 7. It was observed by SEM that SPI-Cur-PE were partially aggregated. The average particle size of SPI-Cur-PE was 210.1 nm and the zeta potential was −31.99 mV. Through XRD, FT-IR and DSC analysis, the SPI-Cur-PE was formed through hydrophobic interaction and electrostatic interaction. The SPI-Cur-PE released more slowly in simulated gastrointestinal treatment and displayed higher photostability and thermal stability. SPI-Cur-PE, SPI-Cur and free Cur had scavenging activities for 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radicals. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2665-9271 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2665927123000989; https://doaj.org/toc/2665-9271 |
| DOI: | 10.1016/j.crfs.2023.100530 |
| URL الوصول: | https://doaj.org/article/278e91e35cee4ea2acf0c9c4714864b8 |
| رقم الأكسشن: | edsdoj.278e91e35cee4ea2acf0c9c4714864b8 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 26659271 |
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| DOI: | 10.1016/j.crfs.2023.100530 |