Shelf life and delivery enhancement of vitamin C using chitosan nanoparticles

被引：144

作者：

Alishahi, A. ^{[1
]}

Mirvaghefi, A. ^{[1
]}

Tehrani, M. R. ^{[2
]}

Farahmand, H. ^{[1
]}

Shojaosadati, S. A. ^{[3
]}

Dorkoosh, F. A. ^{[2
]}

Elsabee, Maher Z. ^{[4
]}

机构：

[1] Univ Tehran, Dept Fisheries & Environm Sci, Karaj, Iran

[2] Univ Tehran Med Sci, Dept Pharmaceut, Tehran, Iran

[3] Univ Tarbirt Modares, Dept Chem & Engn, Tehran, Iran

[4] Cairo Univ, Dept Chem, Fac Sci, Cairo 12613, Egypt

来源：

FOOD CHEMISTRY | 2011年 / 126卷 / 03期

关键词：

Chitosan nanoparticles; Vitamin C encapsulation; Shelf life; Controlled release; ASCORBIC-ACID; STABILITY;

D O I：

10.1016/j.foodchem.2010.11.086

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Chitosan with different molecular masses was reacted with sodium tripolyphosphate (STPP) to prepare different size nanoparticles, in which vitamin C was encapsulated. The effect of molecular weight (Mw) on nanoparticles efficiency, nanoparticles yield, size, and zeta potential was investigated in detail. Low Mw chitosan generated nanoparticles with better size, morphology, and delivery rate. In addition, the shelf life of encapsulated vitamin C increased as compared with its non-encapsulated counterpart. The release of vitamin C from the nanoparticles was pH-dependent. Quick release took place in 0.1 M phosphate buffer solution (PBS, pH 7.4), while the release was slow in 0.1 M HCl. In addition, in vivo release rate in digestive tract of rainbow trout nearly showed the same trend as the in vitro one. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.

引用

页码：935 / 940

页数：6

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