Wei, Y, Guo, A, Liu, Z et al. (4 more authors) (2021) Structural design of zein-cellulose nanocrystals core–shell microparticles for delivery of curcumin. Food Chemistry, 357. 129849. ISSN 0308-8146
Abstract
The novel core–shell microparticles were fabricated to deliver curcumin by using hydrophobic zein microparticles as the core and hydrophilic cellulose nanocrystals (CNCs) as the shell. Different concentrations (0.10–1.50%, w/v) of CNCs were utilized to regulate the microstructure, physicochemical stability, and in vitro digestion of the core–shell microparticles. The size of the microparticles ranged from 1017.3 to 3663.7 nm. Electrostatic attraction and hydrophobic interactions were responsible for the assembly of zein-CNCs core–shell microparticles. The microstructure of the microparticles was dependent on the CNCs level. The retention rate of curcumin in the core–shell microparticles was increased by 76.41% after UV radiation. Furthermore, the rise of CNCs level delayed the release of curcumin from the microparticles in gastrointestinal tract and reduced its bioaccessibility. The potential of utilizing hydrophilic nanoparticles was explored to stabilize hydrophobic microparticles through interparticle interactions, which was useful to develop the novel core–shell microparticles for the application in functional foods.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article, published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Zein; Cellulose nanocrystals; Core-shell microparticle; Curcumin; Microstructure; Interparticle interaction; Physicochemical stability; In vitro gastrointestinal digestion |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 08 Jul 2021 10:45 |
Last Modified: | 20 Apr 2022 00:38 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2021.129849 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:175948 |
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