Preparation and characterization of pH-responsive metal-polyphenol structure coated nanoparticles

Qile Xia ¹Yan Liang ²Ailing Cao ³Yan Cao ¹Luyun Cai²

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作者信息

1. Key Laboratory of Post-Harvest Handling of Fruits,Food Science Institute,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China
2. Ningbo Research Institute,College of Biosystems Engineering and Food Science,Zhejiang University,Ningbo 315100,China;School of Biological and Chemical Engineering,Zhejiang Engineering Research Center for Intelligent Marine Ranch Equipment,NingboTech University,Ningbo 315100,China;College of Food Science and Engineering,Bohai University,Jinzhou 121013,China
3. Hangzhou Customs District,Hangzhou 310007,China
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Abstract

In this paper,tannic acid(TA)and Fe3+were added to form a layer of metal-polyphenol network structure on the surface of the nanoparticles which were fabricated by zein and carbon quantum dots(CQDs)encapsulating phlorotannins(PTN).pH-Responsive nanoparticles were prepared successfully(zein-PTN-CQDs-Fe111).Further,the formation of composite nanoparticles was confirmed by a series of characterization methods.The zeta-potential and Fourier transform infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form nanoparticles.The encapsulation efficiency(EE)revealed that metal-polyphenol network structure could improve the EE of PTN.Thermogravimetric analysis and differential scanning calorimetry experiment indicated the thermal stability of zein-PTN-CQDs-FeⅢnanoparticles increased because of metal-polyphenol network structure.The pH-responsive nanoparticles greatly increased the release rate of active substances and achieved targeted release.

Key words

Metal/Phlorotannins/Nanoparticles/pH-Responsive/Characterization

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基金项目

国家重点研发计划(2018YFD0901106)

Wenzhou Major Science and Technology Project(ZN2021002)

Ningbo"3315 series program"for high-level talents(2020B-34-G)

出版年

2024

食品科学与人类健康(英文)

CSTPCD

ISSN：

参考文献量28

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