The poor stability of chlorophyll has inhibited its application in food industry. Our previous study showed that the stability of chlorophyll can be enhanced by incorporating with sodium caseinate (NaCas). This present work further explored the characteristics of NaCas–chlorophyll dispersion in simulated gastrointestinal digestion and its inhibitory effects on human epithelial colorectal adenocarcinoma cells (Caco-2 cells). Results indicated that the gastrointestinal digestion resulted in alterations to the physical appearance of the NaCas–chlorophyll dispersion. Fourier-transform infrared spectroscopy illustrated that the second structure of NaCas underwent alterations during gastrointestinal digestion. Morphological observation revealed that the digested NaCas–chlorophyll dispersion exhibited granular morphology with smaller particle size. The Caco-2 cells exposed to digested NaCas–chlorophyll dispersion exhibited decreased viability and destroyed mitochondrial structure, which may be related to the enhanced absorptivity of the NaCas–chlorophyll dispersion following gastrointestinal digestion. These findings provided theoretical basis for understanding the characteristics changes and biological activity of NaCas–chlorophyll dispersion during gastrointestinal digestion.
In this study, core-shell biopolymer nanoparticles were fabricated for the encapsulation and delivery of curcumin using a pH-driven method. The influences of the coating composition on the physicochemical properties and curcumin release characteristics of the core-shell nanoparticles were studied. Fourier transform infrared spectroscopy and X-ray diffraction analyses indicated that curcumin was encapsulated in an amorphous state inside the nanoparticles. Particle size and ζ-potential measurements indicated that the biopolymer nanoparticles were relatively stable under different environmental conditions: long term storage, heating, pH changes and salt. The DPPH radical scavenging activity of the curcumin was increased after encapsulation within the nanoparticles, whereas the gastrointestinal release of curcumin was prolonged. These results were attributed to the ability of alginate and NaCas to form a thick layer around the nanoparticles, which increased the steric and electrostatic repulsion between them, as well as inhibiting the release of curcumin.
危险品化学品经营许可证（带存储）