Niaz, T, Imran, M and Mackie, A orcid.org/0000-0002-5681-0593 (2021) Improving carvacrol bioaccessibility using core–shell carrier-systems under simulated gastrointestinal digestion. Food Chemistry, 353. 129505. ISSN 0308-8146
Abstract
The impact of encapsulating carvacrol in chitosan-albumin based core–shell nano-carriers (NCs) on its stability and bioaccessibility was determined under simulated digestion conditions. These NCs consisted of chitosan (C) core enclosed by bovine serum albumin (BSA) shell. The mean particle size ranged from 52.4 ± 10 nm to 203 ± 6 nm and zeta-potential from + 21 ± 3.6 to −18 ± 2.7 mV. The size and charge were significantly modified after the protein-shell formation around the polysaccharide-core. Core-shell NCs were more stable, with less aggregation under simulated gastrointestinal conditions than C-NCs, presumably due to greater steric repulsion. Likewise, core–shell NCs were observed relatively more stabilized in the intestinal phase than gastric phase. The bioaccessibility of carvacrol was enhanced significantly when it was encapsulated in the core–shell NCs. These findings imply that C-BSA based core–shell NCs might be an efficient means of encapsulating, protecting and delivering hydrophobic bioactive compounds for applications 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: | Core-shell nano-systems; Carvacrol; In vitro bioaccessibility; Confocal laser scanning microscopy; Sustained delivery |
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: | 10 Dec 2021 11:57 |
Last Modified: | 09 Mar 2022 01:38 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2021.129505 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:181415 |
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