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Physicochemical properties and cell permeation efficiency of l-ascorbic acid loaded nanoparticles prepared with N-trimethyl chitosan and N-triethyl chitosan

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dc.contributor.authorJang, Keum-Il-
dc.contributor.authorLee, Ji-Soo-
dc.contributor.authorLee, Hyeon Gyu-
dc.date.accessioned2022-07-16T01:35:04Z-
dc.date.available2022-07-16T01:35:04Z-
dc.date.created2021-05-12-
dc.date.issued2014-12-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/158457-
dc.description.abstractThe physicochemical properties and permeation efficiency of l-ascorbic acid (AA)-loaded nanoparticles (NPs) prepared using N-trimethyl chitosan (TMC) and Ntriethyl chitosan (TEC) were investigated. The sizes of AA-TMC-NPs and AA-TEC-NPs were 568 +/- 50 and 150 +/- 15 nm, respectively and both zeta potential values were slightly positively charged. The encapsulation efficiency (EE) of AA-TMC-NPs was consistently between 40 and 45%, but the EE of AA-TEC-NPs varied between 18 and 56%. The release rate increased with increased temperatures for both NPs. AA-TMC-NPs exhibited an initial burst release, while AA-TEC-NPs exhibited a controlled release, increasing rapidly after 2 h. The pH-related release pattern was similar to the temperature-related release pattern. The permeation efficiency into Caco-2 cells, in order from lowest to highest, was AA, an AA mixture with TMC, an AA mixture with TEC, AA-TMC-NPs, and AA-TEC-NPs. Both NPs showed potential to enhance the permeability of AA.-
dc.language영어-
dc.language.isoen-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.titlePhysicochemical properties and cell permeation efficiency of l-ascorbic acid loaded nanoparticles prepared with N-trimethyl chitosan and N-triethyl chitosan-
dc.typeArticle-
dc.contributor.affiliatedAuthorLee, Hyeon Gyu-
dc.identifier.doi10.1007/s10068-014-0255-5-
dc.identifier.scopusid2-s2.0-84918509245-
dc.identifier.wosid000344326600019-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.6, pp.1867 - 1874-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume23-
dc.citation.number6-
dc.citation.startPage1867-
dc.citation.endPage1874-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.identifier.kciidART001946218-
dc.description.journalClass1-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusNASAL DELIVERY-
dc.subject.keywordPlusIN-VITRO-
dc.subject.keywordPlusABSORPTION-
dc.subject.keywordPlusCHLORIDE-
dc.subject.keywordPlusMICROSPHERES-
dc.subject.keywordPlusDERIVATIVES-
dc.subject.keywordPlusINSULIN-
dc.subject.keywordPlusSYSTEMS-
dc.subject.keywordPlusVIVO-
dc.subject.keywordPlusPERMEABILITY-
dc.subject.keywordAuthorascorbic acid-
dc.subject.keywordAuthortrimethyl chitosan-
dc.subject.keywordAuthortriethyl chitosan-
dc.subject.keywordAuthornanoparticle-
dc.subject.keywordAuthorcell permeation-
dc.identifier.urlhttps://link.springer.com/article/10.1007/s10068-014-0255-5-
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