Preparation and characterization of quinoa starch nanoparticles as quercetin carriers. (1st February 2022)

• Record Type: Journal Article
• Authors: Jiang, Fan; Du, Chunwei; Zhao, Ning; Jiang, Wenqian; Yu, Xiuzhu; Du, Shuang-kui
• Is Part Of: Food chemistry. Volume 369(2022)
• Publication Date: 2022-02-01
• Subjects: Quinoa starch -- Nanoparticles -- Nanoprecipitation -- Quercetin -- Characterization; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130895
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: The preparation conditions of SNPs were optimized by a full factorial design. Preparation factors and their interactions had significant effects on size of SNPs. QSNPs were spherical with size of 166.25 nm prepared through nanoprecipitation. QSNPs had better ability to protect quercetin bioactivity than MSNPs. Abstract: Quinoa starch nanoparticles (QSNPs) prepared by nanoprecipitation method under the optimal condition was developed as a carrier for quercetin. The QSNPs prepared under the optimal condition (90 DMSO/H2 O ratio, 10 ethanol/solvent ratio, and ultrasonic oscillation dispersion mode) had the smallest particle size and polymer dispersity index through full factorial design. Compared with maize starch nanoparticles (MSNPs), QSNPs exhibited a smaller particle size of 166.25 nm and a higher loading capacity of 26.62%. Starch nanoparticles (SNPs) interacted with quercetin through hydrogen bonding. V-type crystal structures of SNPs were disappeared and their crystallinity increased after loading with quercetin. QSNPs was more effective in protecting and prolonging quercetin bioactivity because of their small particle sizes and high loading capacities. This study will be useful for preparing starch-based carrier used to load sensitive bioactive compounds.