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中国精品科技期刊2020
张欣,孙敬蒙,贾珍珍,等. 叶黄素复合纳米颗粒的制备工艺优化及其稳定性和抗氧化活性分析[J]. 食品工业科技,2024,45(16):102−113. doi: 10.13386/j.issn1002-0306.2023100069.
引用本文: 张欣,孙敬蒙,贾珍珍,等. 叶黄素复合纳米颗粒的制备工艺优化及其稳定性和抗氧化活性分析[J]. 食品工业科技,2024,45(16):102−113. doi: 10.13386/j.issn1002-0306.2023100069.
ZHANG Xin, SUN Jingmeng, JIA Zhenzhen, et al. Optimization of Lutein Complex Nanoparticle Preparation Process and Analysis of Stability and Antioxidant Activity[J]. Science and Technology of Food Industry, 2024, 45(16): 102−113. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100069.
Citation: ZHANG Xin, SUN Jingmeng, JIA Zhenzhen, et al. Optimization of Lutein Complex Nanoparticle Preparation Process and Analysis of Stability and Antioxidant Activity[J]. Science and Technology of Food Industry, 2024, 45(16): 102−113. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100069.

叶黄素复合纳米颗粒的制备工艺优化及其稳定性和抗氧化活性分析

Optimization of Lutein Complex Nanoparticle Preparation Process and Analysis of Stability and Antioxidant Activity

  • 摘要: 为提高叶黄素(Lutein,LUT)溶解度和稳定性,本研究采用静电自组装法以大豆分离蛋白(Soybean protein isolates,SPI)及褐藻糖胶(Fucoidin,FUD)分别构建蛋白纳米粒和复合纳米粒的食品级纳米载药体系对LUT进行包埋。考察SPI/FUD质量比对叶黄素-大豆分离蛋白-褐藻糖胶三元复合纳米粒(LUT-SPI-FUD NPs)的影响,在此条件下,通过单因素实验和Box-Behnken响应面法优化其制备工艺;采用X射线衍射、差示扫描量热法和傅里叶红外光谱等表征方法来探讨两种纳米粒形成机制,对比研究两种纳米粒的溶解度、稳定性和抗氧化活性。结果表明,SPI/FUD质量比4:1时LUT-SPI-FUD NPs的Zeta电位绝对值大于30 mV、多分散指数和粒径较小;其最佳处方及工艺为:LUT/SPI质量比1:7.587,SPI质量浓度为0.83 mg/mL,搅拌时间为1.493 h;表征分析研究验证了两种纳米粒粒径大小理想,分布较为集中,结合作用力为氢键、疏水和静电相互作用;溶解度、稳定性及抗氧化试验表明将LUT制备成LUT-SPI NPs、LUT-SPI-FUD NPs后,其在纯化水中的溶解度分别提高了350.74、432.42倍,两者均极显著提高(P<0.01)LUT的紫外光、高温、氧气条件下的稳定性和抗氧化能力,且LUT-SPI-FUD NPs优于LUT-SPI NPs。因此,SPI与FUD构建的复合食品级纳米载药体系是更加有效提高LUT的溶解度、增强其稳定性和抗氧化活性并极具前途的技术,为LUT提供了新的选择。

     

    Abstract: To improve the solubility and stability of lutein (LUT), this study utilized the electrostatic self-assembly method to encapsulate LUT within food-grade protein nanoparticles and composite nanoparticles derived from soybean protein isolates (SPI) and fucoidin (FUD). The impact of the SPI/FUD mass ratio on the formation of ternary composite nanoparticles, known as lutein-soybean protein isolate-fucoidin nanoparticles (LUT-SPI-FUD NPs), was examined. The preparation process underwent optimization through single-factor experiments and the Box-Behnken response surface methodology. Various characterization techniques, including ultraviolet spectroscopy, Fourier-transform infrared spectroscopy, differential scanning calorimetry and X-ray diffraction were employed to delve into the mechanisms governing the formation of these two types of nanoparticles to compare with their solubility, stability, and antioxidant properties. The results showed that LUT-SPI-FUD NPs with SPI/FUD mass ratio of 4:1 had an absolute value of zeta potential greater than 30 mV, a polydispersity index, and a smaller particle size. Under these conditions, the most favorable formulation and process parameters were as follows: A LUT/SPI mass ratio of 1:7.587, SPI mass concentration of 0.83 mg/mL, and a stirring time of 1.493 hours. Characterization analysis verified the ideal particle size and more concentrated distribution of both LUT-SPI NPs and LUT-SPI-FUD NPs, and the binding forces were the interplay of hydrogen bonds, hydrophobic interactions, and electrostatic forces. Solubility, stability, and antioxidant assessments indicated that the conversion of LUT into LUT-SPI NPs and LUT-SPI-FUD NPs substantially increased its solubility in purified water by 350.74 and 432.42 times, respectively. Moreover, both formulations very significant (P<0.01) enhanced the stability and antioxidant capacity of LUT when subjected to ultraviolet light, high temperatures, and oxygen exposure (P<0.01), with LUT-SPI-FUD NPs exhibiting superior performance over LUT-SPI NPs. Consequently, the composite food-grade nanocarrier system, built upon SPI and FUD, represented a more effective technology for augmenting the solubility, stability, and antioxidant properties of LUT, and would offer a promising avenue for future LUT applications.

     

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