期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 85, 期 -, 页码 37-44出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.06.048
关键词
Quercetin; Chitosan; Nanocapsule; Stability; Antioxidant activity; Cell viability
资金
- National Natural Science Foundation of China [31501560]
- Shaanxi Provincial Research Fund [2016SF-242]
- Fundamental Research Funds for the Central Universities [2452015207, 2452017140]
A facile electrostatic deposition method was proposed to encapsulate quercetin within chitosan/lecithin polymeric nanocapsules, with the aim to protect quercetin against degradation and enhance its biocompatibility. Quercetin loaded polymeric nanocapsules (Q-NPs) were characterized in terms of size, morphology, encapsulation efficiency, storage stability, anti-oxidant and anti-proliferative activities. The obtained homogeneous and spherical Q-NPs have small particle size and high encapsulation efficiency (71.14%). The storage stability and antioxidant activity was improved compared with native quercetin. MIT assay and trypan blue exclusion assay showed the inhibitory effect of Q-NPs on HepG2 cells were comparable with that of free quercetin. This novel nanocapsule may provide a new system for the protection and delivery of a range of hydrophobic chemicals in vivo and food products. (C) 2017 Elsevier Ltd. All rights reserved.
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