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Food Chem. 2017 Aug 15;229:111-119. doi: 10.1016/j.foodchem.2017.02.059. Epub 2017 Feb 16.

Synthesis and study the properties of StNPs/gum nanoparticles for salvianolic acid B-oral delivery system.

Author information

1
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
2
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. Electronic address: phdsun@163.com.

Abstract

To fabricate stable sized and shaped controlled release delivery systems for salvianolic acid B (Sal B), different food gums were individually added to short-chain glucan solution to prepare starch nanoparticles (StNPs)/gum nanocomposites by self-assembly, and Sal B was embedded in situ. The results showed that size of StNPs was reduced to ca. 45nm with the addition of chitosan and rosin, which decreased by over 50% than that of StNPs without the gum. The StNPs/guar gum nanocomposites had the largest size (109.2nm) among samples of StNPs with gums. The StNPs with chitosan and gum arabic exhibited an obvious core-shell structure. The loading capacities of Sal B in StNPs, StNPs/chitosan, and StNPs/gum arabic nanocomposites were 5.2, 8.26 and 8.08%, respectively. The in vitro release of Sal B from StNPs/gum nanocomposites were sustained and prolonged for over 12h, indicating that StNPs/gum nanocomposites are good candidates to control Sal B release.

KEYWORDS:

Controlled release; Polyphenol delivery; Short-chain glucan; Stability; Ternary system

PMID:
28372153
DOI:
10.1016/j.foodchem.2017.02.059
[Indexed for MEDLINE]

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