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Preparation method of genipin cross-linked quercetin-zein/pectin/chitosan nanoparticles

A nano-technology of zein and chitosan, which is applied in the fields of food science and food additives, can solve the problems of low embedding rate of quercetin and low bioavailability of quercetin, and improve bioavailability, Improve the embedding rate and the uniformity of the system

Active Publication Date: 2022-03-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Aiming at the shortcomings of existing zein nanoparticles that are not stable, have a low encapsulation rate for quercetin, and have low bioavailability of quercetin, the present invention provides a combination of anti-solvent precipitation and layer-by-layer electrostatic deposition. Efficient preparation of genipin-crosslinked quercetin-zein / pectin / chitosan nanoparticles

Method used

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  • Preparation method of genipin cross-linked quercetin-zein/pectin/chitosan nanoparticles

Examples

Experimental program
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Effect test

Embodiment 1

[0054] Preparation of genipin-crosslinked quercetin-zein / pectin / chitosan nanoparticles:

[0055] (1) Weigh 1 g of zein powder and 50 mg of quercetin in 100 mL of 80% ethanol, dissolve and mix to obtain a quercetin-zein ethanol solution;

[0056] Weigh 0.1g of pectin in 100mL of ultrapure water, dissolve and mix to obtain a pectin solution;

[0057] Weigh 0.1g chitosan in 100mL 1% acetic acid aqueous solution, dissolve and mix to obtain chitosan solution;

[0058] (2) Adjust the pH value of the aforementioned pectin solution and chitosan solution to 3.0-5.0 with 1M sodium hydroxide solution.

[0059] (3) Add 10 mL of the quercetin-zein ethanol solution obtained in step (1) dropwise to 30 mL of distilled water with a pH of 3.0-5.0, and stir magnetically to form quercetin-zein nanoparticles;

[0060] (4) Add the mixed system obtained in step (3) dropwise to 30 mL of the aforementioned pectin solution, stir evenly, remove ethanol by rotary evaporation, make up the volume of etha...

Embodiment 2

[0077] Embodiment 2 property characterization

[0078] Using Fourier transform infrared spectroscopy, X-ray diffraction and thermogravimetric analysis, the quercetin-zein / pectin / chitosan nanoparticles crosslinked by genipin in Example 1 were analyzed for their properties. : The mass ratio of zein protein is 1:100 as an example, see the test results figure 1 , figure 2 and image 3 .

[0079] The Fourier transform infrared spectrogram of the quercetin-zein / pectin / chitosan nanoparticles crosslinked by genipin of embodiment 1 is as follows figure 1 Shown: from figure 1 We can see that the absorption peak of the phenolic hydroxyl group of quercetin appears at 3395cm -1 . 1612, 1513cm -1 The peak is attributed to the stretching vibration of the benzene ring. Zein in the amide A band (3306cm -1 ), Amide I belt (1654cm -1 ), Amide II belt (1546cm -1 ) and amide III band (1453cm -1 ) has a characteristic peak at the absorption, among which 3306cm -1 The characteristic pe...

Embodiment 3

[0088] Embodiment 3 thermal stability

[0089] The genipin cross-linked quercetin-zein / pectin / chitosan nanoparticle solution prepared in Example 1 was heated to 80° C., kept for 60 minutes, sampled every 10 minutes, and cooled to room temperature , using the Malvern multi-angle particle size and high-sensitivity zeta potential analyzer to measure the particle size, particle size distribution (PDI) and zeta-potential of nanoparticles, the measurement results are shown in Figure 5 .

[0090] Depend on Figure 5 It can be seen that the particle size and potential of nanoparticles remained basically unchanged after heating at 80°C for 60 minutes, the PDI increased slightly but remained below 0.4 overall, and the system was still relatively uniform. The above results show that the genipin-crosslinked quercetin-zein / pectin / chitosan nanoparticles prepared in Example 1 have good thermal stability.

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Abstract

The invention discloses a preparation method of genipin cross-linked quercetin-zein / pectin / chitosan nano-particles, and belongs to the technical field of foods.The method comprises the steps that quercetin and zein are dissolved in an ethanol water solution, pectin and chitosan are dissolved in ultrapure water and an acetic acid water solution respectively, stirring is carried out, and the genipin cross-linked quercetin-zein / pectin / chitosan nano-particles are obtained; the preparation method comprises the following steps: preparing quercetin-zein nano-particles by an anti-solvent precipitation method, and sequentially attaching pectin and chitosan to the surfaces of the quercetin-zein nano-particles by a layer-by-layer electrostatic deposition method to form a coating, thereby obtaining the quercetin-zein / pectin / chitosan nano-particles. And further adding genipin as a cross-linking agent to finally obtain the genipin cross-linked quercetin-zein / pectin / chitosan nanoparticles. In the prepared composite nanoparticles, the bioavailability of quercetin is improved from 16.1% to 82.7%, and the nanoparticles can keep good stability after being stored at 4 DEG C for 15 days.

Description

technical field [0001] The invention belongs to the technical fields of food science and food additives, and in particular relates to a preparation method of genipin-crosslinked quercetin-zein / pectin / chitosan nanoparticles. Background technique [0002] Quercetin is a polyhydroxy flavonoid compound with strong antioxidant properties. In addition, quercetin also has physiological functions such as anti-inflammatory, anti-oxidation, cancer prevention and anti-allergy. However, quercetin is insoluble in water and oil, is unstable to external environmental factors such as light and heat, and is easily decomposed under alkaline conditions, which greatly limits its application in functional foods. Quercetin and zein can be co-dissolved in high-concentration ethanol, and quercetin can be loaded into zein nanoparticles by anti-solvent precipitation. The principle is that zein and quercetin are dissolved in a certain concentration of ethanol aqueous solution, and then evenly disper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/185A23L33/21A23L29/231A61K9/51A61K31/352A61K47/61A61K47/42A61P39/06B82Y5/00B82Y40/00
CPCA23L33/105A23L33/185A23L29/231A23L33/21A61K31/352A61K9/5169A61K47/61B82Y5/00B82Y40/00A61P39/06A23V2002/00A23V2250/21168A23V2250/548A23V2250/5072A23V2250/511
Inventor 贾承胜苏舒宜甘蔡芳张颖石天瑜
Owner JIANGNAN UNIV
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