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Quercetin-Loaded Lecithin/Chitosan Nanoparticles for Functional Food Applications |
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| Authors: | Marthyna P Souza Antônio F M Vaz Maria T S Correia Miguel A Cerqueira António A Vicente Maria G Carneiro-da-Cunha |
| Affiliation: | 1. Biochemistry Department, Universidade Federal de Pernambuco—UFPE, Av. Prof. Moraes Rego s/n, CEP 50.670-420, Recife, PE, Brazil 2. IBB—Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal 3. Unidade Acadêmica de Medicina Veterinária, Universidade Federal de Campina Grande, CEP 58.7000-970, Patos, PB, Brazil 4. Laboratório de Imunopatologia Keizo Asami-LIKA/UFPE, Campus Universitário, s/n, CEP 50670-901, Recife, PE, Brazil |
| Abstract: | This study aimed at the encapsulation of quercetin into lecithin/chitosan nanoparticles using the electrostatic self-assembly technique, followed by evaluation of their functionality (antioxidant activity) and stability at different environmental conditions. These nanoparticles were characterized in terms of: average size, morphology, zeta potential, encapsulation efficiency, loading, and spectroscopic characteristics. Quercetin has been successfully encapsulated in lecithin/chitosan nanoparticles with an efficiency of 96.13?±?0.44 %. Nanoparticles presented a spherical morphology with an average size of 168.58?±?20.94 nm and a zeta potential of 56.46?±?1.94 mV. Stability studies showed that nanoparticles are stable to temperatures ranging between 5 and 70 °C and a pH variation from 3.3 to 5.0. Moreover, encapsulated quercetin showed improved antioxidant properties when compared to free-quercetin. Our results suggest that quercetin-loaded lecithin/chitosan nanoparticles can be used in the manufacture of functional foods. |
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