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In this study, in order to solve the application problems of poor water solubility and low bioavailability of quercetin, we prepared a nano-delivery system with core-shell structure by anti-solvent method, including a hydrophilic shell composed of tea saponin and a hydrophobic core composed of Zein, which was used to improve the delivery efficiency and biological activity of quercetin. Through the optimal experiments, the loading rate and encapsulation rate of nanoparticles reached 89.41 % and 7.94 % respectively. And the water solubility of quercetin is improved by 30.16 times. At the same time, the quercetin acted with Zein through non-covalent interaction and destroyed its spatial network through structural characterization, while tea saponin covered the surface of Zein through electrostatic interaction, making it change into amorphous state. In addition, the addition of tea saponin makes the nanoparticles remain stable under the changes of external environment. During simulating gastrointestinal digestion procedure, ZQTNPs has higher release rate and bioavailability than free quercetin. Importantly, ZQTNPs can overcome the limitations of a single substance through synergy. These results will promote the innovative development of quercetin precision nutrition delivery system.
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http://dx.doi.org/10.1016/j.ijbiomac.2024.135485 | DOI Listing |
Int J Biol Macromol
September 2025
College of Textiles, Donghua University, Shanghai, 201620, China; Key Laboratory of Textile Science & Technology, Ministry of Education, Donghua University, Shanghai, 201620, China. Electronic address:
In this study, a novel bleaching method for ramie cellulose fibers with low oxidative damage was developed by utilizing the properties of sodium percarbonate contained in tea saponin, which slowly releases hydrogen peroxide in the catalytic oxidation system of N-hydroxyphthalimide (NHPI). First, the bleaching process was optimized using response surface design, followed by comparison and characterization of fiber properties prepared under different bleaching systems. Finally, the energy consumption, water consumption, and toxicity of the NHPI/tea saponin system were evaluated.
View Article and Find Full Text PDFFood Res Int
November 2025
Department of Food Sciences, National Institute of Crop and Food Sciences, Rural Development Administration, 55365 Wanju, Republic of Korea. Electronic address:
Acanthopanax sessiliflorus, belonging to the Araliaceae family, is used as medicinal herbs and dietary supplements, and can be consumed as seasoned vegetables, salads, pickles, functional tea, and wine. Their edible parts (shoots, leaves, fruis, and stems) are considered as a highly valuable food source with health benefits. The comparison of the qualitative and quantitative characteristics of functional compounds in these plant parts is still limited.
View Article and Find Full Text PDFFood Chem
August 2025
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China. Electronic address:
To enhance the emulsion stability of rice bran protein (RBP), complexes of RBP and tea saponin (TS) were prepared via ultrasound-assisted alkaline pH-shifting, and effects of TS concentration (0-20 mg/mL) on the structural characteristics and emulsion stability of RBP-TS complex were analyzed. As TS concentration increased, the free amino group content, disulfide bond content, and surface hydrophobicity of complexes decreased, while the absolute ζ-potential of complexes enhanced from 28.84 to 33.
View Article and Find Full Text PDFFood Chem X
July 2025
College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing 350300, China.
seed cake (COSC), an agricultural byproduct, offers untapped potential as a biosurfactant source but suffers from inefficient extraction. We developed a pH-responsive platform integrating ultrasound-assisted alkaline three-phase partitioning (-butanol/ammonium sulfate, pH 10) and acid-triggered precipitation (pH 4.5).
View Article and Find Full Text PDFFood Chem
August 2025
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Jiaxing Institute of Future Food, Jiaxing 314050, China. Electronic address:
This work aimed at developing a stable oil-in-water microemulsion by electrostatically assembling tea saponin (TS) with varying concentrations of gum arabic (AG). Particular emphasis has been given to rheology, droplet size distribution, ζ-potential measurements, and microscopy to investigate their underlying relationship with emulsion properties. A small concentration (0.
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