玉米火衍生的纳米纤维素和素改性颗粒:皮克林乳液稳定剂和潜在的氨酸持续释放载体
Xinling Wu1, Qiang Zhang1, Deyi Zhou1
1College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, PR China.
Food chemistry
|November 21, 2024
概括
来自玉米的纳米纤维素稳定了皮克林乳液,以增强营养药物输送. 富含氨酸的纳米纤维素改善了氨酸的稳定性和生物可访问性.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 皮克林乳液 (PE) 对于营养药物输送至关重要.
- 农业废弃物中纳米纤维素在PE中的作用尚未得到充分研究.
研究的目的:
- 调查玉米中的纳米纤维素对稳定PE的作用.
- 为了评估其在提供氨酸 (Quercetin) - - 一种脂性营养素中的有效性.
主要方法:
- 从玉米中制备了四种纳米纤维素类型:CNC,CNF,LCNC,LCNF.
- 纳米纤维素的特征性质 (微观结构,结晶性,热稳定性,疏水性).
- 形成了PE,并评估了氨酸的稳定性和体外生物可访问性.
主要成果:
- LCNC和LCNF显示出稳定的微观结构,较低的结晶度和高的热稳定性.
- 宁增加了疏水性,为更密集的乳液创造了两性粒子.
- 经LCNC/LCNF稳定的乳液保护奎尔塞丁免受紫外线降解 (>90%残留).
- 在LCNC/LCNF乳液中,奎尔的生物可访问性达到了48.3%.
结论:
- 玉米炉衍生的纳米纤维素,特别是LCNC和LCNF,有效地稳定PE.
- 素含量提高了乳液性能和营养药物输送.
- 这为在食品应用中利用农业废物提供了一种可持续的方法.
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