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Effects of a chitosan nanoparticles encapsulation on the properties of litchi polyphenols

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Abstract

Litchi polyphenols have very specific biological activities. Nevertheless, the low and inconsistent oral bioavailability and instability hinder the further application of litchi polyphenols in food systems. This work prepared litchi polyphenols loaded chitosan nanoparticles (LP-CSNPs) by ionic gelation method to enhance the encapsulation on the properties of litchi polyphenols. The optimum conditions of formation via single factors and the Box–Behnken design were chitosan (CS) concentration 1.065 mg/mL, sodium tripolyphosphate (TPP) concentration 0.975 mg/mL, and the mass ratios of polyphenols and CS 1:1 with encapsulation efficiency (EE%) of 45.53%. LP-CSNPs presented the nanosized range of particle size (mean 170 nm), excellent polydispersity index (PDI) (0.156 ± 0.025), and zeta potential values (+ 35.44 ± 0.59). The in vitro release in simulated gastric fluid (pH 1.2) and intestinal fluid (pH 6.8) during 100 h was 58.34% and 81.68%, respectively. LP-CSNPs could effectively improve the storage stability and had great antibacterial activity compared with unencapsulated litchi polyphenols.

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Acknowledgements

This work was supported by special projects in key fields of ordinary universities of Guangdong Province (Grant No. 2021ZDZX2070), Key Research Projects of ordinary universities of Guangdong Province (Grant No. 2018GKZDXM010), Science and Technology Program of Guangzhou (Grant No. 202002020006), Key Teaching Team Project of Zhongkai University of Agriculture and Engineering (Grant No. 2019-23); National Undergraduate Training Program for Innovation and Entrepreneurship (Grant Nos. 202111347020, 202011347075); Provincial Undergraduate Training Program for Innovation and Entrepreneurship (Grant No. S202111347074).

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  1. Xingan Cheng and Qiwen Zou have contributed equally to this work.

Authors and Affiliations

  1. Institute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China

    Xingan Cheng, Qiwen Zou, Hanhui Zhang, Jianwei Zhu, Murtaza Hasan, Fangyun Dong, Xin Liu, Junjie Li, Yuehua Wu, Xiaojing Lv, Keqiang Wang, Xiangling Deng & Xuhong Jiang

  2. Department of Teaching and Research, Guangzhou Nanyang Polytechnic College, Guangzhou, 510900, Guangdong, China

    Zhanmei Liu

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  1. Xingan Cheng
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Cheng, X., Zou, Q., Zhang, H. et al. Effects of a chitosan nanoparticles encapsulation on the properties of litchi polyphenols. Food Sci Biotechnol 32, 1861–1871 (2023). https://doi.org/10.1007/s10068-023-01303-3

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