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J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Preparation and stability analysis of curcumin-loaded zein/AOP nanoparticles

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负载姜黄素的玉米醇溶蛋白/豆腐柴果胶纳米颗粒的制备及稳定性分析

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Oct.2025, Vol.48 No.10: 1389-1396, 1421

DOI: 10.3969/j.issn.1003-5060.2025.10.014

Authors

SONG Miaomiao, WANG Junhui, CHEN Xiaoyan, GAO Li, LIU Yong, HU Kangdi

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: In this study, curcumin(Cur), zein and ammonium oxalate-soluble pectin(AOP) were used as materials for preparing curcumin-loaded zein/AOP(Cur-loaded zein/AOP) complex nanoparticles by the anti-solvent precipitation method and electrostatic interactions to investigate their physicochemical properties and in vitro digestive characteristics. The results showed that the nanoparticles were irregularly spherical with an average particle size of 159.90 nm, a polymer dispersity index(PDI) of 0.203, and a zeta potential of -33.66 mV at a mass ratio of 4:1 between Cur-loaded zein and AOP. Electrostatic, hydrogen bonds and hydrophobic interactions are the main drivers of Cur-loaded zein/AOP nanoparticle formation and Cur encapsulation. Compared to Cur-loaded zein nanoparticles, Cur-loaded zein/AOP complex nanoparticles are characterized by better pH stability, ionic strength stability, thermal stability and anti-oxidant properties. In addition, Cur-loaded zein/AOP complex nanoparticles have a sustained release effect on Cur delivery, and the digestion release ratio was only 52.67%.

Keywords: ammonium oxalate-soluble pectin(AOP); zein; curcumin; nanoparticles; stability

作者信息

宋苗苗，王军辉，陈晓燕，高莉，刘咏，胡康棣

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

摘要: 文章以姜黄素（Cur）、玉米醇溶蛋白（zein）和可溶性豆腐柴果胶（ammonium oxalate-soluble pectin，AOP）为原料，采用反溶剂沉淀法与静电相互作用联合制备负载姜黄素的玉米醇溶蛋白/豆腐柴果胶（Cur-loaded zein/AOP）纳米颗粒，研究其理化性质和模拟消化特性。结果表明：Cur-loaded zein 与 AOP 最佳质量比为 4：1，该质量比下的纳米颗粒呈不规则球形，平均粒径为 159.90 nm，聚合物分散性指数（polymer dispersity index，PDI）为 0.203，Zeta 电位 -33.66 mV；静电、氢键、疏水相互作用是 Cur-loaded zein/AOP 纳米颗粒形成和姜黄素包封的主要驱动力；与 Cur-loaded zein 纳米颗粒相比，Cur-loaded zein/AOP 纳米颗粒有较好的 pH 值稳定性、离子强度稳定性、热稳定性及抗氧化特性；此外，Cur-loaded zein/AOP 纳米颗粒对姜黄素递送具有缓释效果，消化释放率仅为 52.67%。

关键词: 豆腐柴果胶（AOP）；玉米醇溶蛋白；姜黄素；纳米颗粒；稳定性

Funding

国家自然科学基金资助项目（31970200）；中央高校基本科研业务费专项资金资助项目（PA2023GDSK0053）

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