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KMID : 1007520230320131861
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Food Science and Biotechnology
2023 Volume.32 No. 13 p.1861 ~ p.1871
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Effects of a chitosan nanoparticles encapsulation on the properties of litchi polyphenols
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Xingan Cheng
Viviana Sarmiento
Hanhui Zhang
Jianwei Zhu
Murtaza Hasan
Mulualem Gete Feleke
Yidnekachew Alemu
Meaza Gezu Shentema
Yuehua Wu
Zerihun Emiru
Keqiang Wang
Xiangling Deng
Zhanmei Liu
Xuhong Jiang
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Abstract
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Litchi polyphenols have very specific biological activities. Nevertheless, the low and inconsistent oral bioavailability and instability hinder the further application of litchi polyphenols in food systems. This work prepared litchi polyphenols loaded chitosan nanoparticles (LP-CSNPs) by ionic gelation method to enhance the encapsulation on the properties of litchi polyphenols. The optimum conditions of formation via single factors and the Box?Behnken design were chitosan (CS) concentration 1.065 mg/mL, sodium tripolyphosphate (TPP) concentration 0.975 mg/mL, and the mass ratios of polyphenols and CS 1:1 with encapsulation efficiency (EE%) of 45.53%. LP-CSNPs presented the nanosized range of particle size (mean 170 nm), excellent polydispersity index (PDI) (0.156?±?0.025), and zeta potential values (+?35.44?±?0.59). The in vitro release in simulated gastric fluid (pH 1.2) and intestinal fluid (pH 6.8) during 100 h was 58.34% and 81.68%, respectively. LP-CSNPs could effectively improve the storage stability and had great antibacterial activity compared with unencapsulated litchi polyphenols.
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KEYWORD
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Litchi polyphenols, Chitosan, Nanoparticles, Encapsulation, Characterization
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