文献类型：期刊文献

英文题名：Gum arabic as a sole wall material for constructing nanoparticle to enhance the stability and bioavailability of curcumin

作者：Ai, Chao[1];Zhao, Chengang[1];Xiang, Chunhong[1];Zheng, Yimei[1];Zhong, Saiyi[1,2];Teng, Hui[1,2];Chen, Lei[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China;[2]1 Haida, Zhanjiang, Peoples R China

年份：2023

卷号：18

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001042948500001)、、EI(收录号：20232614327693)、Scopus(收录号：2-s2.0-85163567070)、WOS

基金：This work was supported by grants from the National Natural Science Foundation of China (No.32202028) , the National Natural Science Foundation of China (No.32072209) , and the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021) .

语种：英文

外文关键词：Gum Arabic; Curcumin; Nanoparticle; Digestive characteristics; Stability

外文摘要：In this study, a kind of nanoparticle prepared using gum arabic as a sole wall material for loading curcumin was obtained. The properties and digestive characteristics of the curcumin-loaded nanoparticle were determined. Results showed that the maximum loading amount of the nanoparticle was 0.51 & mu;g/mg with an approximately 500 nm size. The Fourier transform infrared (FTIR) spectrum showed that the complexation was mainly related to the -C--O, -CH, and -C-O-C- groups. The curcumin-loaded nanoparticle exhibited good stability under highly concentrated salinity stress, and the stability of the curcumin loaded in nanoparticles was significantly higher than that of free curcumin under ultraviolet radiation. The curcumin loaded in nanoparticle was released mainly in the intestinal digestion stage, and the release process was sensitive to the pH changes rather than protease. In conclusion, these nanoparticles can be a potential nanocarrier for enhancing the stability of curcumin which can be applied in the salt-containing food system.