Structure,bioavailability and physicochemical properties of icariin-soymilk nanoparticle

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外文摘要：Soymilk is a natural nanocarrier.However,the performance of flavonoid-soymilk nano-complex remains unclear.In this work,icariin-soymilk nano-complexes(ISNCs)were successfully fabricated and characterized.The effects of high-pressure homogenization(HPH)treatment on structure and physicochemical properties of soymilk and nano-complexes were investigated.HPH treatment could significantly improve the surface hydrophobicity and interfacial activity of soymilk.The soymilk with HPH treatment could significantly improve the water solubility(20 folds),thermal stability and bioavailability of icariin.The highest encapsulation efficiency(93.28％),loading capacity(39.09 μg/mg),ξ-potentia(absolute value,31.20 mV)and bioavailability(72.14％)were observed in HSI-200(200 bar of homogenization pressure).While HSI-500(500 bar of homogenization pressure)showed the smallest particle size(183.73 nm).ISNCs showed a rougher surface and an irregular lamellar structure with large amount of fine particles by using Cryo-SEM,suggesting that icariin was encapsulated in soymilk.These data supplied a novel strategy to improve the performance of icariin in functional foods.

外文关键词：

Encapsulation efficiencyFlavonoidHigh pressure homogenizationLoading capacityNano-complex

作者：

Jinping Wang、Lingrong Wen、Yueming Jiang、Hong Zhu、Weizheng Sun、Guangyi Dai、Bao Yang

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作者单位：

Guangdong Provincial Key Laboratory of Applied Botany,Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement,South China Botanical Garden,Chinese Academy of Sciences,Guangzhou 510650,China

South China National Botanical Garden,Guangzhou 510650,China

College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China

University of Chinese Academy of Sciences,Beijing 100049,China

School of Food Sciences and Engineering,South China University of Technology,Guangzhou 510640,China

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基金：

中国科学院青年创新促进会项目Guangdong Basic and Applied Basic Research Foundation广东省自然科学基金

项目编号：

20223532020A15150110252022A0505050055

出版年：

2024

DOI：

10.26599/FSHW.2022.9250083

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(2)

参考文献量49