Enhancement of antioxidant activities and stabilities of quercetin and isoquercetin through the combination of nanoencapsulation and hydrogel incorporation
- Authors
- Kang, Min-Je; Kim, Do-Yeong; Baek, Youjin; Lee, Hyeon Gyu
- Issue Date
- Oct-2023
- Publisher
- ELSEVIER
- Keywords
- Nanoencapsulation; Antioxidant activity; Quercetin; Isoquercetin; Rheological property
- Citation
- FOOD BIOSCIENCE, v.55, pp.1 - 8
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD BIOSCIENCE
- Volume
- 55
- Start Page
- 1
- End Page
- 8
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/191284
- DOI
- 10.1016/j.fbio.2023.102963
- ISSN
- 2212-4292
- 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.
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