Fabrication, characterization of carboxymethyl konjac glucomannan/ovalbumin-naringin nanoparticles with improving in vitro bioaccessibility

作者：Weimin Tang, Yanjun Wei, Wenjing Lu, Di Chen, Qin Ye, Cen Zhang, Yufeng Chen, Chaogeng Xiao · 发表于：Food Chemistry X · 年份：2022 · DOI：10.1016/j.fochx.2022.100477 · 被引用次数：17 · 研究领域：Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology

Naringin is potential functional and therapeutic ingredient, has low bioavailability because of poor aqueous solubility. In this study, an ovalbumin (OVA)-carboxymethyl konjac glucomannan (CKGM) nano-delivery system was developed to enhance the bioavailability of naringin. The effects of proportion (OVA: CKGM), pH and naringin concentration were studied on the formation, encapsulation efficiency (EE) and bioaccessibility of OVA/CKGM-Naringin nanoparticles (OVA/CKGM-Naringin NPs). Its morphology and size were viewed by Scanning Electron Microscope (SEM) and Transmission Electron Microscopy (TEM). The cross-linkage between OVA and CKGM was verified by Fourier Transform Infrared Spectroscopy (FTIR) and Fluorescence Intensity analysis. The size of OVA/CKGM-Naringin NPs were 463.83 ± 18.50 nm (Polydispersity Index-PDI, 0.42 ± 0.05). It indicated that 2:1 of OVA: CKGM, pH 3 and 7 mg/mL of naringin concentration were optimized processing parameters of OVA/CKGM-Naringin NPs with EE (97.90 ± 2.97 %) and remarkably improved bioaccessibility (85.01 ± 2.52 %). The OVA/CKGM-Naringin NPs was energy efficiently prepared and verified as an ideal carrier of naringin.