Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules
Vitamin C (VC), widely used in food, pharmaceutical and cosmetic products, is susceptible to degradation, and new formulations are necessary to maintain its stability. To address this challenge, VC encapsulation was achieved via electrostatic interaction with glycidyltrimethylammonium chloride (GTMA...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712100023X |
| _version_ | 1828911429914198016 |
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| author | Jiyoo Baek Mohankandhasamy Ramasamy Natasha Carly Willis Dae Sung Kim William A. Anderson Kam C. Tam |
| author_facet | Jiyoo Baek Mohankandhasamy Ramasamy Natasha Carly Willis Dae Sung Kim William A. Anderson Kam C. Tam |
| author_sort | Jiyoo Baek |
| collection | DOAJ |
| description | Vitamin C (VC), widely used in food, pharmaceutical and cosmetic products, is susceptible to degradation, and new formulations are necessary to maintain its stability. To address this challenge, VC encapsulation was achieved via electrostatic interaction with glycidyltrimethylammonium chloride (GTMAC)-chitosan (GCh) followed by cross-linking with phosphorylated-cellulose nanocrystals (PCNC) to form VC-GCh-PCNC nanocapsules. The particle size, surface charge, degradation, encapsulation efficiency, cumulative release, free-radical scavenging assay, and antibacterial test were quantified. Additionally, a simulated human gastrointestinal environment was used to assess the efficacy of the encapsulated VC under physiological conditions. Both VC loaded, GCh-PCNC, and GCh-Sodium tripolyphosphate (TPP) nanocapsules were spherical with a diameter of 450 ± 8 and 428 ± 6 nm respectively. VC-GCh-PCNC displayed a higher encapsulation efficiency of 90.3 ± 0.42% and a sustained release over 14 days. The release profiles were fitted to the first-order and Higuchi kinetic models with R2 values greater than 0.95. VC-GCh-PCNC possessed broad-spectrum antibacterial activity with a minimum inhibition concentration (MIC) of 8–16 μg/mL. These results highlight that modified CNC-based nano-formulations can preserve, protect and control the release of active compounds with improved antioxidant and antibacterial properties for food and nutraceutical applications. |
| first_indexed | 2024-12-13T19:01:56Z |
| format | Article |
| id | doaj.art-45b4204a6f5b4e7d835bb82004ae1821 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-12-13T19:01:56Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-45b4204a6f5b4e7d835bb82004ae18212022-12-21T23:34:39ZengElsevierCurrent Research in Food Science2665-92712021-01-014215223Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsulesJiyoo Baek0Mohankandhasamy Ramasamy1Natasha Carly Willis2Dae Sung Kim3William A. Anderson4Kam C. Tam5Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON N2L 3G1, CanadaDepartment of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON N2L 3G1, CanadaDepartment of System and Design Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON N2L 3G1, CanadaDepartment of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON N2L 3G1, CanadaDepartment of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON N2L 3G1, CanadaDepartment of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON N2L 3G1, Canada; Corresponding author.Vitamin C (VC), widely used in food, pharmaceutical and cosmetic products, is susceptible to degradation, and new formulations are necessary to maintain its stability. To address this challenge, VC encapsulation was achieved via electrostatic interaction with glycidyltrimethylammonium chloride (GTMAC)-chitosan (GCh) followed by cross-linking with phosphorylated-cellulose nanocrystals (PCNC) to form VC-GCh-PCNC nanocapsules. The particle size, surface charge, degradation, encapsulation efficiency, cumulative release, free-radical scavenging assay, and antibacterial test were quantified. Additionally, a simulated human gastrointestinal environment was used to assess the efficacy of the encapsulated VC under physiological conditions. Both VC loaded, GCh-PCNC, and GCh-Sodium tripolyphosphate (TPP) nanocapsules were spherical with a diameter of 450 ± 8 and 428 ± 6 nm respectively. VC-GCh-PCNC displayed a higher encapsulation efficiency of 90.3 ± 0.42% and a sustained release over 14 days. The release profiles were fitted to the first-order and Higuchi kinetic models with R2 values greater than 0.95. VC-GCh-PCNC possessed broad-spectrum antibacterial activity with a minimum inhibition concentration (MIC) of 8–16 μg/mL. These results highlight that modified CNC-based nano-formulations can preserve, protect and control the release of active compounds with improved antioxidant and antibacterial properties for food and nutraceutical applications.http://www.sciencedirect.com/science/article/pii/S266592712100023XVitamin C (L-ascorbic acid)Cellulose nanocrystalChitosanNanocapsuleAntioxidantsFunctional foods |
| spellingShingle | Jiyoo Baek Mohankandhasamy Ramasamy Natasha Carly Willis Dae Sung Kim William A. Anderson Kam C. Tam Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules Current Research in Food Science Vitamin C (L-ascorbic acid) Cellulose nanocrystal Chitosan Nanocapsule Antioxidants Functional foods |
| title | Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules |
| title_full | Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules |
| title_fullStr | Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules |
| title_full_unstemmed | Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules |
| title_short | Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules |
| title_sort | encapsulation and controlled release of vitamin c in modified cellulose nanocrystal chitosan nanocapsules |
| topic | Vitamin C (L-ascorbic acid) Cellulose nanocrystal Chitosan Nanocapsule Antioxidants Functional foods |
| url | http://www.sciencedirect.com/science/article/pii/S266592712100023X |
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