Middle purity soy lecithin is appropriate for food grade nanoliposome: Preparation, characterization, antioxidant and anti-inflammatory ability
文献类型：期刊论文
| 作者 | Li, Jinglei1,2; Nan, Jian1; Wu, Haishan1; H.J., Park; Q., Zhao; L., Yang |
| 刊名 | Food Chemistry
 |
| 出版日期 | 2022-09-30 |
| 卷号 | 389 |
| 关键词 | Antioxidants - Physicochemical properties - Bioactivity - Lecithin - Flavonoids |
| ISSN号 | 3088146 |
| DOI | 10.1016/j.foodchem.2022.132931 |
| 英文摘要 | The purity of soy lecithin exerts significant impact on nanoliposome (NL) properties for food applications. In this study, three soy lecithin of different purity were used to prepare NL. LC-MS analysis confirmed soy lecithin of relatively low purify (50% and 70%) contains multiple natural phospholipids. NL produced by soy lecithin of middle purity (70%) is smaller and more stable than other counterparts. Ultimately, soy lecithin of 70% purity was selected to develop NL encapsulated crocetin (CR) as model payload and further coated by chitosan (CS). The structure characteristic, physicochemical properties, antioxidant activity and anti-inflammatory activity of crocetin nanoliposome (CR-NL) and chitosan coated crocetin nanoliposome (CS-CR-NL) were evaluated. NL encapsulation and CS coating significantly improve antioxidant and anti-inflammatory ability of CR, and prolong storage period of CR (p 漏 2022 |
| 学科主题 | Chitosan |
| 项目编号 | This work is supported by National Natural Science Foundation of China (31700015) and Anhui Natural Science Foundation (1808085QC66). |
| 出版者 | Elsevier Ltd |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/61244]  |
| 作者单位 | 1.School of Food and Biological Engineering, Hefei University of Technology, Hefei, China 2.Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China 3.School of Life Sciences and Biotechnology, Korea University, Seoul, Korea, Republic of 4.National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China |
| 推荐引用方式 GB/T 7714 | Li, Jinglei,Nan, Jian,Wu, Haishan,et al. Middle purity soy lecithin is appropriate for food grade nanoliposome: Preparation, characterization, antioxidant and anti-inflammatory ability[J]. Food Chemistry,2022,389. |
| APA | Li, Jinglei,Nan, Jian,Wu, Haishan,H.J., Park,Q., Zhao,&L., Yang.(2022).Middle purity soy lecithin is appropriate for food grade nanoliposome: Preparation, characterization, antioxidant and anti-inflammatory ability.Food Chemistry,389. |
| MLA | Li, Jinglei,et al."Middle purity soy lecithin is appropriate for food grade nanoliposome: Preparation, characterization, antioxidant and anti-inflammatory ability".Food Chemistry 389(2022). |
入库方式： OAI收割
来源：过程工程研究所
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