TY - JOUR
T1 - Nano-encapsulation of catechin in starch nanoparticles
T2 - Characterization, release behavior and bioactivity retention during simulated in-vitro digestion
AU - Ahmad, Mudasir
AU - Mudgil, Priti
AU - Gani, Adil
AU - Hamed, Fathalla
AU - Masoodi, F. A.
AU - Maqsood, Sajid
N1 - Funding Information:
Authors are thankful to United Arab Emirates University , United Arab Emirates for the funding this research through a research grants ( UPAR-31F094 ) awarded to PI, Sajid Maqsood.
Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/1/1
Y1 - 2019/1/1
N2 - Novel starch-based nanoparticles from three sources: horse chestnut (HSC), water chestnut (WSC) and lotus stem (LSC) were prepared for nano-encapsulation of catechin. Average particle size of HSC, WSC and LSC based nano-particles were 322.7, 559.2 and 615.6 nm with encapsulation efficiency of 59.09, 48.30, and 55.00% and negative zeta potential of −18.05, −21.5 and −18.05 mv, respectively. Structural, physical and thermal properties were characterized by fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and differential scanning calorimetry (DSC). SEM revealed capsule formation with entrapped catechin, while broad characteristic peaks at 3475, 1650, 1383, 1148, 1083 and 790 cm −1 depicts encapsulation of catechin in starch nanoparticles without any evident interaction. XRD showed loss of crystallinity after encapsulation. Higher content of catechin in intestinal juice ensured controlled release in intestine. Bioactive properties were retained at higher level in encapsulated catechin compared to free catechin upon in-vitro digestion.
AB - Novel starch-based nanoparticles from three sources: horse chestnut (HSC), water chestnut (WSC) and lotus stem (LSC) were prepared for nano-encapsulation of catechin. Average particle size of HSC, WSC and LSC based nano-particles were 322.7, 559.2 and 615.6 nm with encapsulation efficiency of 59.09, 48.30, and 55.00% and negative zeta potential of −18.05, −21.5 and −18.05 mv, respectively. Structural, physical and thermal properties were characterized by fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and differential scanning calorimetry (DSC). SEM revealed capsule formation with entrapped catechin, while broad characteristic peaks at 3475, 1650, 1383, 1148, 1083 and 790 cm −1 depicts encapsulation of catechin in starch nanoparticles without any evident interaction. XRD showed loss of crystallinity after encapsulation. Higher content of catechin in intestinal juice ensured controlled release in intestine. Bioactive properties were retained at higher level in encapsulated catechin compared to free catechin upon in-vitro digestion.
KW - Bioactivity
KW - Catechin
KW - In-vitro digestion
KW - Nano-encapsulation
KW - Starch
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U2 - 10.1016/j.foodchem.2018.07.024
DO - 10.1016/j.foodchem.2018.07.024
M3 - Article
C2 - 30174096
AN - SCOPUS:85049901805
SN - 0308-8146
VL - 270
SP - 95
EP - 104
JO - Food Chemistry
JF - Food Chemistry
ER -