KFU. Card publication. Nanoencapsulation of food bioactives in supramolecular assemblies based on cyclodextrins and surfactant

KAZAN
FEDERAL UNIVERSITY

- RUS
- 中文
- ES

NANOENCAPSULATION OF FOOD BIOACTIVES IN SUPRAMOLECULAR ASSEMBLIES BASED ON CYCLODEXTRINS AND SURFACTANT

Form of presentation

Articles in international journals and collections

Year of publication

2021

��

��

Authors, employees of KFU

Ziganshina Albina Yulduzovna, author

Bibliographic description in the original language

Kashapov R. Nanoencapsulation of food bioactives in supramolecular assemblies based on cyclodextrins and surfactant / R. Kashapov, A. Lykova, N. Kashapova, A. Ziganshina, T. Sergeeva, A. Sapunova, A. Voloshina, L. Zakharova // Food Hydrocolloids. – 2021. – 113. – 106449.

Annotation

Food Hydrocolloids

Keywords

cyclodextrin, viologens

The name of the journal

Food Hydrocolloids

URL

https://www.sciencedirect.com/science/article/abs/pii/S0268005X2032823X?via%3Dihub

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=262820&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Ziganshina Albina Yulduzovna	ru_RU
dc.date.accessioned	2021-01-01T00:00:00Z	ru_RU
dc.date.available	2021-01-01T00:00:00Z	ru_RU
dc.date.issued	2021	ru_RU
dc.identifier.citation	Kashapov R. Nanoencapsulation of food bioactives in supramolecular assemblies based on cyclodextrins and surfactant / R. Kashapov, A. Lykova, N. Kashapova, A. Ziganshina, T. Sergeeva, A. Sapunova, A. Voloshina, L. Zakharova // Food Hydrocolloids. – 2021. – 113. – 106449.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=262820&p_lang=2	ru_RU
dc.description.abstract	Food Hydrocolloids	ru_RU
dc.description.abstract	The bioavailability of poorly soluble food ingredients can be achieved by their encapsulation into the 3D macrocyclic structure or self-assembled surfactant micelles. In this study, the mixed self-assembly of cyclodextrins (CDs) and cationic surfactant, 1-hexadecyl-4-(2-(1-methylpyridin-1-ium-4-yl)vinyl)pyridin-1-ium chloride, was studied by a set of physicochemical methods. It was shown using tensiometry and conductometry that the presence of CDs in the micellar medium of this surfactant increases the critical aggregation concentration. Moreover, NMR spectroscopy and spectrophotometry revealed the interaction between the alkyl tail of surfactant and the internal cavity of CDs. It is interesting to note that in the case of γ-CD and HP-β-CD there was additional binding by the vinyl group of surfactant. The observed patterns of aggregation behavior were confirmed by the method of solubilization of hydrophobic substances. Spectrophotometric monitoring of the solubilization of hydrophobic flavonoids (rutin and quercetin) demonstrated that mixed assemblies enriched with surfactant are capable of binding the flavonoid, while they show poor binding ability towards flavonol compound in the presence of a small amount of surfactant.. Variation of the component ratio in the supramolecular CD–surfactant system also allows adjusting the biological properties. Systems with an excess of CD are less toxic to the cells of test microorganisms, herewith, an increase of the surfactant content in a mixture with CD leads to an increase in both antimicrobial and hemolytic activities. Therefore, when using CD complex-based supramolecular approach for food safety, it is necessary to take into account the toxic properties of the base components of the supramolecular mixture.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	cyclodextrin	ru_RU
dc.subject	viologens	ru_RU
dc.title	Nanoencapsulation of food bioactives in supramolecular assemblies based on cyclodextrins and surfactant	ru_RU
dc.type	Articles in international journals and collections	ru_RU