Enhancement of antioxidant activities and stabilities of quercetin and isoquercetin through the combination of nanoencapsulation and hydrogel incorporation
DC Field | Value | Language |
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dc.contributor.author | Kang, Min-Je | - |
dc.contributor.author | Kim, Do-Yeong | - |
dc.contributor.author | Baek, Youjin | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2023-09-26T09:47:21Z | - |
dc.date.available | 2023-09-26T09:47:21Z | - |
dc.date.created | 2023-08-01 | - |
dc.date.issued | 2023-10 | - |
dc.identifier.issn | 2212-4292 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/191284 | - |
dc.description.abstract | 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 IQUE-loaded nanoparticles (QUE and IQUE NPs, respectively) were prepared through ionic gelation between chitooligosaccharide and poly-γ-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 G-IQUE 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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER | - |
dc.title | Enhancement of antioxidant activities and stabilities of quercetin and isoquercetin through the combination of nanoencapsulation and hydrogel incorporation | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1016/j.fbio.2023.102963 | - |
dc.identifier.scopusid | 2-s2.0-85165596227 | - |
dc.identifier.wosid | 001048817900001 | - |
dc.identifier.bibliographicCitation | FOOD BIOSCIENCE, v.55, pp.1 - 8 | - |
dc.relation.isPartOf | FOOD BIOSCIENCE | - |
dc.citation.title | FOOD BIOSCIENCE | - |
dc.citation.volume | 55 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 8 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | GAMMA-GLUTAMIC ACID | - |
dc.subject.keywordPlus | BIOLOGICAL-ACTIVITIES | - |
dc.subject.keywordPlus | OXIDATIVE STRESS | - |
dc.subject.keywordPlus | RED WINE | - |
dc.subject.keywordPlus | CHITOSAN | - |
dc.subject.keywordPlus | NANOPARTICLES | - |
dc.subject.keywordPlus | GELATIN | - |
dc.subject.keywordPlus | FOOD | - |
dc.subject.keywordPlus | BIOAVAILABILITY | - |
dc.subject.keywordPlus | DERIVATIVES | - |
dc.subject.keywordAuthor | Nanoencapsulation | - |
dc.subject.keywordAuthor | Antioxidant activity | - |
dc.subject.keywordAuthor | Quercetin | - |
dc.subject.keywordAuthor | Isoquercetin | - |
dc.subject.keywordAuthor | Rheological property | - |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S2212429223006144?via%3Dihub | - |
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