Controlled release of dual food functional ingredients from octenyl succinic anhydride/p-cyclodextrin nanoparticles integrated carrageenan/polyvinyl alcohol hydrogels

作者：Deng, Zhicheng; Zhu, Junhao; Chen, Yun; Zhong, Nanjing; Huang, Chao^*; Hu, Yong^*

来源：Journal of Molecular Liquids, 2024, 393: 123646.

DOI：10.1016/j.molliq.2023.123646

• Nanoparticle
• Hydrogels
• Food functional ingredients
• In vitro release

A novel nanohybrid polysaccharide hydrogel was prepared using octenyl succinic anhydride/p-cyclodextrin nanoparticles (OS-p-CD NPs) crosslinked with polyvinyl alcohol (PVA) and x-carrageenan (x-CRG) via cascade self-assembly. FTIR and 1HNMR confirmed that the formation of NPs/PVA/x-CRG hydrogels was mainly by hydrogen bonds and electron forces. Results of SEM showed that the NPs/PVA/x-CRG hydrogels had a welldeveloped porous structure with interconnected pores of about 4.22 mu m. Measurements of rheological, swelling, and thermogravimetric revealed that the NPs/PVA/x-CRG hydrogels had a good solid-like properties and enhanced mechanical strength due to the participation of OS-p-CD NPs in the formation of hydrogel network structure. In vitro release of the NPs/PVA/x-CRG hydrogels loaded with vitamin E (VE) and proanthocyanidins (PC) simultaneously in PBS showed that the hydrogels could commendably control the explosive release of VE and PC and prolong release period during co-delivery. Moreover, the double active compounds loaded NPs/PVA/x-CRG hydrogels were beneficial in enhancing synergistic antioxidant capacity.

• 单位
  y; 广东药学院