含有食品添加剂的纳米颗粒的微流体配方用于抗氧化
Xiaoyan Mu1, Jiabao Fan2, Weiming Shuai2
1School of Pharmacy, Changzhou University, Changzhou 213164, China; School of Chemical Engineering, Changzhou University, Changzhou 213164, China.
Colloids and surfaces. B, Biointerfaces
|January 14, 2024
概括
这项研究引入了含有抗氧化剂的纳米颗粒,以防止食物色并延长保质期. 这些纳米配方增强营养稳定性,减少食物浪费.
科学领域:
- 食品化学和技术 食品化学和技术
- 材料科学 材料科学 材料科学
- 纳米技术纳米技术
背景情况:
- 棕色显著影响食品营养和保质期,使减轻至关重要.
- 抗氧化剂通常用于延长食品和药品的保质期.
- 开发有效的抗氧化剂输送系统对于食品保存至关重要.
研究的目的:
- 开发一种微流体技术,用于将食品添加剂封装成纳米配方.
- 为了创建稳定的,持续释放的纳米粒子,用于常见的食物抗氧化剂.
- 评估这些纳米配方在防止氧化和延长食品保质期方面的有效性.
主要方法:
- 利用微流体技术将甲酸盐,黄素和β-胡卜素封装成贝基纳米颗粒.
- 具有特征的纳米粒子尺寸分布,在4°C稳定18周,在37°C持续释放,pH值7.8.8.
- 评估了疏水性添加剂的生物可用性增强以及抗氧化剂载荷纳米颗粒的生物相容性/毒性.
主要成果:
- 生产的纳米粒子的平均尺寸为~100nm,尺寸分布狭窄.
- 在4°C下经过18周的纳米颗粒稳定性和持续释放性能的证明.
- 确认了疏水性抗氧化剂的改善生物利用性和良好的生物相容性,具有较低的人类细胞毒性.
结论:
- 含有抗氧化剂的纳米颗粒为延长食品保质期提供了一个有希望的策略.
- 微流体封装方法提供稳定,持续释放的纳米配方.
- 这项技术提高了营养稳定性,减少了食物浪费,提高了消费者的吸引力.
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