Combination of nanoparticles and gelatin-genipin hydrogel enhances the antioxidant activity, stability, and release properties of curcumin
DC Field | Value | Language |
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dc.contributor.author | Yu, Seong Hwan | - |
dc.contributor.author | Kim, Do-Yeong | - |
dc.contributor.author | Baek, Youjin | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2023-11-24T03:03:08Z | - |
dc.date.available | 2023-11-24T03:03:08Z | - |
dc.date.created | 2023-11-20 | - |
dc.date.issued | 2024-03 | - |
dc.identifier.issn | 0260-8774 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/192880 | - |
dc.description.abstract | This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and in vitro release profile of curcumin (CUR). CUR-loaded nanoparticles (CUR NPs) and CUR NPs-filled gelatin (GL)-genipin (GP) gels (GL/GP-CUR NPs) were prepared by ionic gelation and gelation, respectively. CUR NPs and GL/GP-CUR NPs exhibited significantly higher antioxidant activity, stability and in vitro release profile than free CUR (p < 0.05); however, there were distinct differences between them. GL/GP-CUR NPs demonstrated 1.17 times higher antioxidant activity than CUR NPs. The stability of GL/GP-CUR NPs was increased by 174% compared with that of CUR NPs. The in vitro release rate of CUR within CUR NPs was dramatically higher than GL/GP-CUR NPs, indicating that GL/GP gel could protect CUR NPs from the degradation (p < 0.05). This study demonstrated the potential of GL/GP-CUR NPs as an effective delivery system for enhancing the application of CUR in the food industry. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Elsevier Ltd | - |
dc.title | Combination of nanoparticles and gelatin-genipin hydrogel enhances the antioxidant activity, stability, and release properties of curcumin | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1016/j.jfoodeng.2023.111814 | - |
dc.identifier.scopusid | 2-s2.0-85176248994 | - |
dc.identifier.bibliographicCitation | Journal of Food Engineering, v.365, pp.1 - 8 | - |
dc.relation.isPartOf | Journal of Food Engineering | - |
dc.citation.title | Journal of Food Engineering | - |
dc.citation.volume | 365 | - |
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 | scopus | - |
dc.subject.keywordPlus | Antioxidant activities | - |
dc.subject.keywordPlus | Curcumin | - |
dc.subject.keywordPlus | Genipin | - |
dc.subject.keywordPlus | In-vitro | - |
dc.subject.keywordPlus | Ionic gelations | - |
dc.subject.keywordPlus | Nano-encapsulation | - |
dc.subject.keywordPlus | Release profiles | - |
dc.subject.keywordPlus | Release property | - |
dc.subject.keywordPlus | Stability properties | - |
dc.subject.keywordPlus | Vitro release | - |
dc.subject.keywordAuthor | Antioxidant activity | - |
dc.subject.keywordAuthor | Curcumin | - |
dc.subject.keywordAuthor | Hydrogel | - |
dc.subject.keywordAuthor | Nanoencapsulation | - |
dc.subject.keywordAuthor | Release property | - |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0260877423004120?via%3Dihub | - |
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