title: Synthesis and study the properties of StNPs/gum nanoparticles for salvianolic acid B-oral delivery system.
abstract: To fabricate stable sized and shaped controlled release delivery systems for salvianolic acid B (Sal B), different food gums were individually added to short-chain glucan solution to prepare starch nanoparticles (StNPs)/gum nanocomposites by self-assembly, and Sal B was embedded in situ. The results showed that size of StNPs was reduced to ca. 45nm with the addition of chitosan and rosin, which decreased by over 50% than that of StNPs without the gum. The StNPs/guar gum nanocomposites had the largest size (109.2nm) among samples of StNPs with gums. The StNPs with chitosan and gum arabic exhibited an obvious core-shell structure. The loading capacities of Sal B in StNPs, StNPs/chitosan, and StNPs/gum arabic nanocomposites were 5.2, 8.26 and 8.08%, respectively. The in vitro release of Sal B from StNPs/gum nanocomposites were sustained and prolonged for over 12h, indicating that StNPs/gum nanocomposites are good candidates to control Sal B release.
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Xiaojing
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Shengju
authors.initials: S
authors.lastname: Ge
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Yang
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Ranran
authors.initials: R
authors.lastname: Chang
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Caifeng
authors.initials: C
authors.lastname: Liang
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Liu
authors.initials: L
authors.lastname: Xiong
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Mei
authors.initials: M
authors.lastname: Zhao
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
authors.forename: Man
authors.initials: M
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. Electronic address: phdsun@163.com.
authors.forename: Qingjie
authors.initials: Q
authors.lastname: Sun
mesh_terms: D001572:Benzofurans / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D053630:Depsides
chemical_list: D001572:Benzofurans; D053149:Plant Gums; D013213:Starch; C076944:salvianolic acid B; D053630:Depsides
keywords: Controlled release; Polyphenol delivery; Short-chain glucan; Stability; Ternary system