상세 보기
초록
This study investigated the possibility of improving the antioxidant activities and solubilities of quercetin (QUE) and isoquercetin (IQUE) through a combination of nanoencapsulation with gel incorporation. QUE- and IQUEloaded nanoparticles (QUE and IQUE NPs, respectively) were prepared through ionic gelation between chitooligosaccharide and poly-& gamma;-glutamic acid. The antioxidant activities of QUE and IQUE increased by 2.5 and 3.5 times, respectively, after nanoencapsulation. Furthermore, QUE and IQUE NP-filled gelatin gels (G-QUE and GIQUE NPs, respectively) showed higher antioxidant stabilities than QUE and IQUE NPs, respectively. G-QUE and G-IQUE NPs exhibited significantly (p < 0.05) higher G' values than free QUE and IQUE in gels, respectively. Moreover, the hardness of G-QUE NPs was significantly (p < 0.05) higher than that of free QUE in gel. In conclusion, combining nanoencapsulation and gel incorporation can improve the antioxidant activities, stabilities, and physical properties of QUE and IQUE.
키워드
- 제목
- Enhancement of antioxidant activities and stabilities of quercetin and isoquercetin through the combination of nanoencapsulation and hydrogel incorporation
- 저자
- Kang, Min Je; Kim, Do-Yeong; Baek, Youjin; Lee, Hyeon Gyu
- 발행일
- 2023-10
- 유형
- Article
- 저널명
- Food Bioscience
- 권
- 55
- 페이지
- 1 ~ 8