Microfluidic fabrication of size-controlled nanocarriers with improved stability and biocompatibility for astaxanthin delivery

Microfluidic preparation of amino acid-induced self-assembled nanoparticles of anthocyanins for delivery of astaxanthin and protection against oxidatively damaged macrophages. [Display omitted] •Novel strategy for one-step fabrication of astaxanthin nanoparticles using microfluidic device.•Obtaining...

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Bibliographic Details
Published in:Food research international 2023-08, Vol.170, p.112958-112958, Article 112958
Main Authors: Guo, Meng, Cui, Weina, Li, Yuanchao, Fei, Siyuan, Sun, Chaofan, Tan, Mingqian, Su, Wentao
Format: Article
Language:English
Subjects:
Antioxidant capacity
Antioxidants - pharmacology
Astaxanthin
Biological Availability
Encapsulate
Hydrogen Peroxide
Microfluidic
Microfluidics
Self-assembly
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Summary:Microfluidic preparation of amino acid-induced self-assembled nanoparticles of anthocyanins for delivery of astaxanthin and protection against oxidatively damaged macrophages. [Display omitted] •Novel strategy for one-step fabrication of astaxanthin nanoparticles using microfluidic device.•Obtaining uniform size and low polydispersity index of the nanoparticles.•Achieving nano-delivery systems with good antioxidant activity and stability.•Enhancing macrophages resistance to H2O2 damage using the nanoparticles. Improving the stability of astaxanthin (AST) is a vital way to enhance its oral bioavailability. In this study, a microfluidic strategy for the preparation of astaxanthin nano-encapsulation system was proposed. Thanks to the precise control of microfluidic and the rapid preparation ability of the Mannich reaction, the resulting astaxanthin nano-encapsulation system (AST-ACNs-NPs) was obtained with average sizes of 200 nm, uniform spherical shape and high encapsulation rate of 75%. AST was successfully doped into the nanocarriers, according to the findings of the DFT calculation, fluorescence spectrum, Fourier transform spectroscopy, and UV–vis absorption spectroscopy. Compared with free AST, AST-ACNs-NPs showed better stability under the conditions of high temperature, pH and UV light with
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.112958