領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
In this paper, tannic acid (TA) and Fe3+ were added to form a layer of metal-polyphenol network structure on the surface of the nanoparticles which were fabricated by zein and carbon quantum dots (CQDs) encapsulating phlorotannins (PTN). pH-Responsive nanoparticles were prepared successfully (zein-PTN-CQDs-FeIII). Further, the formation of composite nanoparticles was confirmed by a series of characterization methods. The zeta-potential and Fourier transform infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form nanoparticles. The encapsulation efficiency (EE) revealed that metal-polyphenol network structure could improve the EE of PTN. Thermogravimetric analysis and differential scanning calorimetry experiment indicated the thermal stability of zein-PTN-CQDs-FeIII nanoparticles increased because of metal-polyphenol network structure. The pH-responsive nanoparticles greatly increased the release rate of active substances and achieved targeted release.
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