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Related Experiment Video

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Chemically modified phytoglycogen: Physicochemical characterizations and applications to encapsulate curcumin.

Jingyi Xue1, Zhenshun Li2, Hanyi Duan3

  • 1Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, United States.

Colloids and Surfaces. B, Biointerfaces
|May 23, 2021
PubMed
Summary

Chemically modified phytoglycogen (PG) nanoparticles enhance solubility for lipophilic compounds. This hydrophobic modification improves encapsulation efficiency and bioactivity, showing potential for food and pharmaceutical applications.

Keywords:
CurcuminDelivery systemEncapsulationHydrophobic modificationPhytoglycogenpH-driven

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Area of Science:

  • Food Science
  • Nanotechnology
  • Biochemistry

Background:

  • Phytoglycogen (PG) are natural, water-soluble nanoparticles with potential as delivery vehicles.
  • High hydrophilicity and low encapsulation efficiency limit PG's practical applications.
  • Chemical modification is explored to enhance PG's properties for hydrophobic compounds.

Purpose of the Study:

  • To chemically modify native PG nanoparticles with hydrophobic groups.
  • To characterize the physicochemical properties of modified PG (mPG).
  • To evaluate mPG as a carrier for hydrophobic bioactive compounds.

Main Methods:

  • PG nanoparticles were modified by capping surface hydroxyl groups with various anhydrides (acetic, valeric, N-caprylic).
  • Modification was confirmed using Fourier-transform infrared and nuclear magnetic resonance spectroscopies.
  • Physicochemical properties were assessed via dynamic light scattering, transmission electron microscopy, and rheological measurements. Curcumin loading and antioxidant activity were evaluated.

Main Results:

  • Successful hydrophobic modification (acylation) of PG nanoparticles was confirmed.
  • Modified PG (mPG) nanoparticles showed more compact structures and homogeneous size distribution.
  • Increased viscosity and improved encapsulation efficiency and antioxidant activity (curcumin) were observed with mPG.

Conclusions:

  • Hydrophobic modification of PG nanostructures enhances their potential as food-grade nanocarriers.
  • mPG nanoparticles offer improved delivery of lipophilic bioactive compounds.
  • This approach demonstrates promising potential for enhanced bioactivity in food and pharmaceutical applications.