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Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation

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单位: [1]Hubei Univ Technol, Natl Ctr Cellular Regulat & Mol Pharmaceut 111, Key Lab Fermentat Engn, Minist Educ, Wuhan 430068, Peoples R China [2]Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China [3]Huazhong Univ Sci & Technol, Sch Chem & Chem Engn, Key Lab Mat Chem Energy Convers & Storage, Minist Educ, Wuhan 430074, Peoples R China [4]Huazhong Univ Sci & Technol, Tongji Hosp, Dept Thorac Surg, Wuhan 430074, Peoples R China
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关键词: Carboxymethyl cellulose (CMC) Quaternized chitosan (QCS) Complexation Pickering emulsions Curcumin encapsulation

摘要:
Carboxymethyl cellulose (CMC) is an economical and easily available cellulose derivative that ionizes in water and is used in several charge-related interfacial applications. However, compared with other chemically functionalized cellulose derivatives, such as cellulose nanocrystals, the development of CMC-based (CMC as the major ingredient) O/W emulsions remains unexplored. In this study, we synthesized a CMC and quaternized chitosan (QCS) complex for the preparation of Pickering emulsions. Partially protonated CMC was complexed with QCS, followed by neutralization at pH 7 to obtain the CMC/QCS (CQ) particles. The prepared CQ-stabilized emulsion showed a gel-like rheological behavior and exhibited emulsion stability against several environmental stresses, including pH, salt, temperature, and long-term storage. The curcumin was then encapsulated in the CQ-stabilized emulsion and displayed a reduced degradation rate. This study provides a new route for the development of a Pickering emulsion delivery system with improved stability, sustainability and reduced complexity.

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出版当年[2020]版:
大类 | 2 区 工程技术
小类 | 1 区 应用化学 1 区 食品科技
最新[2025]版:
大类 | 1 区 农林科学
小类 | 1 区 应用化学 1 区 食品科技
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出版当年[2019]版:
Q1 CHEMISTRY, APPLIED Q1 FOOD SCIENCE & TECHNOLOGY
最新[2023]版:
Q1 CHEMISTRY, APPLIED Q1 FOOD SCIENCE & TECHNOLOGY

影响因子: 最新[2023版] 最新五年平均 出版当年[2019版] 出版当年五年平均 出版前一年[2018版] 出版后一年[2020版]

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第一作者单位: [1]Hubei Univ Technol, Natl Ctr Cellular Regulat & Mol Pharmaceut 111, Key Lab Fermentat Engn, Minist Educ, Wuhan 430068, Peoples R China [2]Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
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通讯机构: [1]Hubei Univ Technol, Natl Ctr Cellular Regulat & Mol Pharmaceut 111, Key Lab Fermentat Engn, Minist Educ, Wuhan 430068, Peoples R China [2]Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
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