https://scholars.lib.ntu.edu.tw/handle/123456789/640751
標題: | Improving the encapsulation of β-carotene by nanoliposomes via potato starch/whey protein coating | 作者: | Gu, Jinhui Xu, Tao MIN-HSIUNG PAN Chiou, Yi shiou Ding, Baomiao |
關鍵字: | Nanoliposome | potato starch | synergistic effect | whey protein | β-carotene | 公開日期: | 1-一月-2024 | 來源出版物: | International Journal of Food Science and Technology | 摘要: | The ability of nanoliposomes (NLs) to encapsulate β-carotene synergistically improved via the potato starch (PS)/whey protein (WP) coating was investigated. The encapsulation efficiency of PS-/WP-coated NL (SP-NL) increased to above 80% compared to that of NL, PS-coated NL, and WP-coated NL. It manifested that the ability of NL to encapsulate β-carotene was significantly enhanced after coating with PS/WP. The encapsulation ability of SP-NL was also influenced by environmental factors (pH, temperature, and ionic strength). Moreover, the storage stability of NL after complexation with PS/WP was effectively enhanced compared to that of NL, PS-coated NL, and WP-coated NL. TEM images showed that SP-NL was fairly spherical, and SP-NL mainly ranged between 100 nm and 500 nm in size. Zeta-potential and particle size indicated that the dispersion of SP-NL was highly stable, and electrostatic forces played a vital role in the stability. Furthermore, the fluorescence polarisation of DPH demonstrated that the decrease in membrane fluidity of NL after PS/WP coating was more obvious from 5.28 to 4.05 compared with that of NL after PS or WP coating, indicating that PS/WP was more effective in increasing the rigidity of the phospholipid layer and improving the structure of the bilayer. The present study suggests that PS/WP coating on NL can be an effective strategy to improve the ability of NL to encapsulate β-carotene and may provide some theoretical support for the development of an effective delivery system for bioactive substances. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/640751 | ISSN: | 09505423 | DOI: | 10.1111/ijfs.16988 |
顯示於: | 食品科技研究所 |
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