Preparation and characterization of phytosterol-loaded nanoparticles with sodium caseinate/dextran conjugates

다국어 초록 (Multilingual Abstract)

Sodium caseinate (SC)/dextran conjugates wereprepared via Maillard reaction under controlled dry-heatingconditions. Moreover, the nanoparticles of phytosterols(PS) encapsulated by SC or SC/dextran were producedusing the emulsion evaporation method. The encapsulationefficiency (78.81 ± 5.22%) of PS in SC/dextran nanoparticleswas higher than that (73.5 ± 2.78%) in SCnanoparticles. Compared with the compact and densestructure of SC nanoparticles, SC/dextran nanoparticlesexisted as relatively loose aggregates. The result of differentialscanning calorimetry demonstrated that theencapsulation of PS greatly decreased its crystallinity. Thereleased rates of PS from SC and SC/dextran nanoparticlesunder acidic gastric conditions were 8.59% and 4.73%,respectively. After 7 h of intestinal digestion, the releasedrate (52.19%) of PS from SC/dextran nanoparticles wassignificantly higher than that from SC (32.67%) nanoparticles.
Therefore, SC/dextran conjugates prepared by theMaillard reaction are more suitable to be used as wallmaterial for the nano-encapsulation of PS.

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