Development of casein-based nanoencapsulation systems for delivery of epigallocatechin gallate and folic acid.

EGGC folic acid nanoencapsulation re‐combined casein micelle

Journal

Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473

Informations de publication

Date de publication:
Feb 2019
Historique:
received: 13 02 2018
revised: 06 09 2018
accepted: 09 09 2018
entrez: 9 3 2019
pubmed: 9 3 2019
medline: 9 3 2019
Statut: epublish

Résumé

In this work, binding characteristics of two hydrophilic nutraceutical models, namely epigallocatechin gallate (EGCG) and folic acid (FA), to sodium caseinate were studied by fluorimetry technique. EGCG-loaded casein molecules were then converted to either re-combined casein micelles (r-CMs) or casein nanoparticles (CNPs). Binding stoichiometry of EGCG and FA was 0.81 and 1.02, respectively. As determined by DLS technique, the average particle size of r-CMs prepared at 0.5% concentration was 66.2 nm. Thermal treatment (74°C, 20 s) had significant (

Identifiants

pubmed: 30847130
doi: 10.1002/fsn3.827
pii: FSN3827
pmc: PMC6392856
doi:

Types de publication

Journal Article

Langues

eng

Pagination

519-527

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Auteurs

Parisa Malekhosseini (P)

Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.

Mehran Alami (M)

Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.

Morteza Khomeiri (M)

Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.

Sara Esteghlal (S)

Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran.

Abdo-Reza Nekoei (AR)

Department of Chemistry Shiraz University of Technology Shiraz Iran.

Seyed Mohammad Hashem Hosseini (SMH)

Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran.

Classifications MeSH