Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate

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期刊论文

作者：

Huang, Shuangshuang;He, Junbo*;Cao, Lei;Lin, Hong;Zhang, Weinong*;...

通讯作者：

He, Junbo;Zhang, Weinong

作者机构：

[Lin, Hong; He, Junbo; Zhang, Weinong; Cao, Lei; He, JB; Zhang, WN; Huang, Shuangshuang] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Zhong, Qixin] Univ Tennessee, Dept Food Sci, Knoxville, TN 37996 USA.

通讯机构：

[He, JB; Zhang, WN] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Antioxidants;Chemical stability;Efficiency;Emulsification;Ionic strength;Nanoparticles;Sodium;Sugars;Anti-oxidant activities;Controlled release;Entrapment efficiency;Gastrointestinal digestion;Glyceryl monostearate;Lipophilic compounds;Solid lipid nanoparticle (SLN);Solid lipid nanoparticles;Physicochemical properties;advanced glycation end product;casein;curcumin;emulsifying agent;lactose;lipid;nanoparticle;chemistry;devices;drug formulation;drug stability;osmolarity;particle size;procedures;solubility;Caseins;Curcumin;Drug Compounding;Drug Stability;Emulsifying Agents;Glycation End Products, Advanced;Lactose;Lipids;Nanoparticles;Osmolar Concentration;Particle Size;Solubility

期刊：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ISSN：

0021-8561

年：

2020

卷：

期：

页码：

7072-7081

DOI：

10.1021/acs.jafc.0c01171

基金类别：

This work was supported by the National Natural Science Foundation of China (No. 21807084), Open Project Program of Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), and Ministry of Education (2019GYBQGDKFB03). Q.Z. acknowledges USDA hatch project TEN00487 for his time spent on the present work.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

To improve the water solubility, antioxidant activity, and chemical stability of curcumin, solid lipid nanoparticles (SLNs) were fabricated using equal masses of propylene glycol monopalmitate and glyceryl monostearate as the lipid matrix and sodium caseinate-lactose (NaCas-Lac) Maillard conjugate as the emulsifier. The entrapment efficiency was more than 90% when curcumin was 2.5% and 5.0% of lipid mass, and the SLNs were stable during 30-day storage. SLNs stabilized by NaCas-Lac showed better physicochemical properties than those prepared wit...

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Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate

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