Literature DB >> 31842398

Preparation and pH Controlled Release of Fe3O4/Anthocyanin Magnetic Biocomposites.

Xizhi Jiang1,2,3, Qingbao Guan4, Min Feng2,3, Mengyang Wang2,3, Nina Yan2,3, Min Wang2,3, Lei Xu2,3, Zhongzheng Gui1.   

Abstract

Anthocyanins are a class of antioxidants extracted from plants, with a variety of biochemical and pharmacological properties. However, the wide and effective applications of anthocyanins have been limited by their relatively low stability and bioavailability. In order to expand the application of anthocyanins, Fe3O4/anthocyanin magnetic biocomposite was fabricated for the storage and release of anthocyanin in this work. The magnetic biocomposite of Fe3O4 magnetic nanoparticle-loaded anthocyanin was prepared through physical intermolecular adsorption or covalent cross-linking. Scanning electron microscopy (SEM), Dynamic light scattering (DLS), Fourier-transform infrared spectroscopy (FTIR), X-ray diffractometry (XRD) and thermal analysis were used to characterize the biocomposite. In addition, the anthocyanin releasing experiments were performed. The optimized condition for the Fe3O4/anthocyanin magnetic biocomposite preparation was determined to be at 60 °C for 20 h in weak alkaline solution. The smooth surface of biocomposite from SEM suggested that anthocyanin was coated on the surface of the Fe3O4 particles successfully. The average size of the Fe3O4/anthocyanin magnetic biocomposite was about 222 nm. Under acidic conditions, the magnetic biocomposite solids could be repeatable released anthocyanin, with the same chemical structure as the anthocyanin before compounding. Therefore, anthocyanin can be effectively adsorbed and released by this magnetic biocomposite. Overall, this work shows that Fe3O4/anthocyanin magnetic biocomposite has great potential for future applications as a drug storage and delivery nanoplatform that is adaptable to medical, food and sensing.

Entities:  

Keywords:  Fe3O4; anthocyanin; magnetic biocomposite; release; storage

Year:  2019        PMID: 31842398      PMCID: PMC6960501          DOI: 10.3390/polym11122077

Source DB:  PubMed          Journal:  Polymers (Basel)        ISSN: 2073-4360            Impact factor:   4.329


  25 in total

Review 1.  Modifications of dietary flavonoids towards improved bioactivity: An update on structure-activity relationship.

Authors:  Lei Chen; Hui Teng; Zhenglu Xie; Hui Cao; Wai San Cheang; Krystyna Skalicka-Woniak; Milen I Georgiev; Jianbo Xiao
Journal:  Crit Rev Food Sci Nutr       Date:  2017-07-14       Impact factor: 11.176

2.  The conversion and deglycosylation of isoflavones and anthocyanins in black soymilk process.

Authors:  Yu-Hsuan Hsiao; Jung-Feng Hsieh
Journal:  Food Chem       Date:  2018-04-02       Impact factor: 7.514

3.  Selective recognition and fast enrichment of anthocyanins by dummy molecularly imprinted magnetic nanoparticles.

Authors:  Qian-Yu Zhao; Hai-Tian Zhao; Xin Yang; Hua Zhang; Ai-Jun Dong; Jing Wang; Bin Li
Journal:  J Chromatogr A       Date:  2018-08-15       Impact factor: 4.759

4.  Grape Seed-Inspired Smart Hydrogel Scaffolds for Melanoma Therapy and Wound Healing.

Authors:  Hongshi Ma; Quan Zhou; Jiang Chang; Chengtie Wu
Journal:  ACS Nano       Date:  2019-04-03       Impact factor: 15.881

5.  Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids.

Authors:  Celia Carrillo; Carolien Buvé; Agnese Panozzo; Tara Grauwet; Marc Hendrickx
Journal:  Food Chem       Date:  2017-01-16       Impact factor: 7.514

6.  Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast.

Authors:  T-Thu Nguyen; Hanh Phan-Thi; Bao-Ngoc Pham-Hoang; Phuong-Thao Ho; Thi Thu Thuy Tran; Yves Waché
Journal:  Food Res Int       Date:  2018-02-17       Impact factor: 6.475

7.  Multifunctional Theranostic Nanoparticles Derived from Fruit-Extracted Anthocyanins with Dynamic Disassembly and Elimination Abilities.

Authors:  Caina Xu; Yanbing Wang; Haiyang Yu; Huayu Tian; Xuesi Chen
Journal:  ACS Nano       Date:  2018-08-13       Impact factor: 15.881

8.  Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins.

Authors:  Luís Cruz; Meryem Benohoud; Christopher M Rayner; Nuno Mateus; Victor de Freitas; Richard S Blackburn
Journal:  Food Chem       Date:  2018-06-06       Impact factor: 7.514

9.  Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range.

Authors:  Xinguang Qin; Dan Yuan; Qi Wang; Zhongze Hu; Yang Wu; Jie Cai; Qingrong Huang; Shuyi Li; Gang Liu
Journal:  J Agric Food Chem       Date:  2018-08-28       Impact factor: 5.279

10.  Methylation mediated by an anthocyanin, O-methyltransferase, is involved in purple flower coloration in Paeonia.

Authors:  Hui Du; Jie Wu; Kui-Xian Ji; Qing-Yin Zeng; Mohammad-Wadud Bhuiya; Shang Su; Qing-Yan Shu; Hong-Xu Ren; Zheng-An Liu; Liang-Sheng Wang
Journal:  J Exp Bot       Date:  2015-07-23       Impact factor: 6.992

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