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Development of propolis extract-loaded nanoparticles with chitosan and hyaluronic acid for improving solubility and stability

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dc.contributor.authorKim, Do Hee-
dc.contributor.authorJeong, Eun Woo-
dc.contributor.authorBaek, Youjin-
dc.contributor.authorLee, Hyeon Gyu-
dc.date.accessioned2023-09-04T05:30:02Z-
dc.date.available2023-09-04T05:30:02Z-
dc.date.created2023-05-03-
dc.date.issued2023-05-
dc.identifier.issn0023-6438-
dc.identifier.urihttps://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/189588-
dc.description.abstractPropolis extract (PE) is a natural polyphenol with various biological activities; however, its application is limited due to low solubility and instability. To overcome these drawbacks, we encapsulated PE in nanoparticles (PE-loaded nanoparticles, PE-NP) using chitosan (CS) and hyaluronic acid (HA) as wall materials. We examined the physicochemical characteristics (size, polydispersity index, zeta potential, and entrapment efficiency) of PE-NP prepared with the various ratios of CS to HA and core to the wall material, and confirmed the optimal ratio for the formulation of PE-NP as 4:7 and 1:2, respectively. In addition, PE-NP significantly increased the solubility of PE by 2.43-fold compared to that of free PE (p < 0.05). Moreover, the retention rate of total flavonoid content (TFC) in PE-NP was significantly higher than that in free PE after the heat treatment (90 °C) for 24 h (p < 0.05). Furthermore, PE-NP showed significantly higher retention rates of TFC and DPPH radical scavenging effects than free PE after storage for 4 weeks at 30 and 50 °C (p < 0.05). In conclusion, these findings suggest that PE-NP may be a promising approach to enhance the solubility and stability of PE and could provide helpful information for expanding the application of PE.-
dc.language영어-
dc.language.isoen-
dc.publisherELSEVIER-
dc.titleDevelopment of propolis extract-loaded nanoparticles with chitosan and hyaluronic acid for improving solubility and stability-
dc.typeArticle-
dc.contributor.affiliatedAuthorLee, Hyeon Gyu-
dc.identifier.doi10.1016/j.lwt.2023.114738-
dc.identifier.scopusid2-s2.0-85152591673-
dc.identifier.wosid001041191000001-
dc.identifier.bibliographicCitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.181, pp.1 - 8-
dc.relation.isPartOfLWT-FOOD SCIENCE AND TECHNOLOGY-
dc.citation.titleLWT-FOOD SCIENCE AND TECHNOLOGY-
dc.citation.volume181-
dc.citation.startPage1-
dc.citation.endPage8-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.isOpenAccessY-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusANTIMICROBIAL ACTIVITY-
dc.subject.keywordPlusANTIOXIDANT ACTIVITY-
dc.subject.keywordPlusCELLULAR UPTAKE-
dc.subject.keywordPlusENCAPSULATION-
dc.subject.keywordPlusDELIVERY-
dc.subject.keywordPlusRELEASE-
dc.subject.keywordPlusPROTEIN-
dc.subject.keywordAuthorPropolis extract-
dc.subject.keywordAuthorEncapsulation-
dc.subject.keywordAuthorHyaluronic acid-
dc.subject.keywordAuthorSolubility-
dc.subject.keywordAuthorStability-
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643823003171?via%3Dihub-
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