Food Chemistry

, том 429 , страницы 136886

Self-assembled low molecular weight chitosan-based cationic micelle for improved water solubility, stability and sustained release of α-tocopherol

Yuting Yuan ^{1, 2, 3}

Zhanhua Wang ⁴

Shu-Chun Su ⁵

Conghao Lin ⁴

Yingqi Mi ^{1, 2}

Wenqiang Tan ^{1, 2, 3}

Скрыть аффилиации авторов Показать аффилиации авторов: 5 аффилиаций

Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao 266071, China |

Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China |

University of Chinese Academy of sciences, Beijing 100049, China |

⁴

College of Life Sciences, Yantai University, Yantai 264005, China |

⁵

Shandong Saline-Alkali Land Modern Agriculture Company, Dongying 257300, China |

Тип публикации: Journal Article

Дата публикации: 2023-12-01

Elsevier

Food Chemistry

scimago Q1

wos Q1

БС1

SJR: 1.952

CiteScore: 18.3

Impact factor: 9.8

ISSN: 03088146, 18737072

DOI: 10.1016/j.foodchem.2023.136886

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PubMed ID: 37499506

General Medicine

Analytical Chemistry

Food Science

Краткое описание

New amphiphilic low molecular weight chitosan-graft-nicotinic acid bearing decyl groups (LCND) was synthesized by two-step reaction and spontaneously assembled into cationic micelle by ultra-sonication method to improve water solubility and photostability properties of α-tocopherol. The chemical structure of LCND was characterized and physical properties of cationic micelle were evaluated. Results displayed that cationic micelle exhibited strong self-assemble ability with nanoscale spherical morphology and showed best loading ability with loading content of 18.50% when the feeding ratio of LCND to α-tocopherol reached 10:3. Meanwhile, the greatly enhanced water solubility, photostability and sustained release behavior of α-tocopherol in cationic micelle were observed. The cumulative release of α-tocopherol in cationic micelle reached up 82.18% within 96 h while free α-tocopherol was completely released within 10 h. Additionally, release kinetics models were also fitted. The LCND cationic micelle could be promising nanocarrier for improving the physicochemical properties of α-tocopherol in food fields.

Найдено

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Кушназарова Рушана

к.х.н.

40 публикаций, 507 цитирований

Индекс Хирша: 14

Институт органической и физической химии им. А.Е. Арбузова КазНЦ РАН

Области научных интересов

Поверхностно-активные вещества

Системы доставки лекарственных веществ

Супрамолекулярная химия

Физическая химия

1 цитирование

Захарова Люция

д.х.н., проф.

394 публикации, 6 163 цитирования

Индекс Хирша: 36

Институт органической и физической химии им. А.Е. Арбузова КазНЦ РАН

1 цитирование

Чжэньхуа Ван

2 публикации

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Даляньский технологический университет

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Yuan Y. et al. Self-assembled low molecular weight chitosan-based cationic micelle for improved water solubility, stability and sustained release of α-tocopherol // Food Chemistry. 2023. Vol. 429. p. 136886.

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Yuan Y., Wang Z., Su S., Lin C., Mi Y., Tan W. Self-assembled low molecular weight chitosan-based cationic micelle for improved water solubility, stability and sustained release of α-tocopherol // Food Chemistry. 2023. Vol. 429. p. 136886.

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TY - JOUR

DO - 10.1016/j.foodchem.2023.136886

UR - https://doi.org/10.1016/j.foodchem.2023.136886

TI - Self-assembled low molecular weight chitosan-based cationic micelle for improved water solubility, stability and sustained release of α-tocopherol

T2 - Food Chemistry

AU - Yuan, Yuting

AU - Wang, Zhanhua

AU - Su, Shu-Chun

AU - Lin, Conghao

AU - Mi, Yingqi

AU - Tan, Wenqiang

PY - 2023

DA - 2023/12/01

PB - Elsevier

SP - 136886

VL - 429

PMID - 37499506

SN - 0308-8146

SN - 1873-7072

ER -

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@article{2023_Yuan,

author = {Yuting Yuan and Zhanhua Wang and Shu-Chun Su and Conghao Lin and Yingqi Mi and Wenqiang Tan},

title = {Self-assembled low molecular weight chitosan-based cationic micelle for improved water solubility, stability and sustained release of α-tocopherol},

journal = {Food Chemistry},

year = {2023},

volume = {429},

publisher = {Elsevier},

month = {dec},

url = {https://doi.org/10.1016/j.foodchem.2023.136886},

pages = {136886},

doi = {10.1016/j.foodchem.2023.136886}

}

Издатель

Elsevier

Журнал

Food Chemistry

scimago Q1

wos Q1

БС1

SJR

1.952

CiteScore

18.3

Impact factor

9.8

ISSN

03088146 (Print)

18737072 (Electronic)