Affiliation:
1. Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing People's Republic of China
Abstract
AbstractBACKGROUNDChitosan (CS) and tripolyphosphate (TPP) can be combined in the development of a material with synergistic properties and promising potential for the conservation of food products. In this study, ellagic acid (EA) and anti‐inflammatory peptide (FPL)‐loaded CS nanoparticles (FPL/EA NPs) were prepared using the ionic gelation method and optimal preparation conditions were obtained through a single factor design.RESULTSThe synthesized nanoparticles (NPs) were characterized using a scanning electron microscope (SEM), Fourier‐transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), and differential scanning calorimetry (DSC). Nanoparticles were spherical, with an average size of 308.33 ± 4.61 nm, a polydispersity index (PDI) of 0.254, a zeta potential of +31.7 ± 0.08 mV, and a high encapsulation capacity (22.16 ± 0.79%). An in vitro release study showed that EA/FPL had a sustainable release from FPL/EA NPs. The stability of the FPL/EA NPs was evaluated for 90 days at 0, 25, and 37 °C. Significant anti‐inflammatory activity of FPL/EA NPs was verified by nitric oxide (NO) and tumor necrosis factor‐α (TNF‐α) reduction.CONCLUSIONThese characteristics support the use of CS nanoparticles to encapsulate EA and FPL and improve their bioactivity in food products. © 2023 Society of Chemical Industry.
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Cited by
1 articles.
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