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Open Access

Structure, bioavailability and physicochemical properties of icariin-soymilk nanoparticle

Jinping Wanga,b,c,d,1, Lingrong Wena,b,d,1, Yueming Jianga,b,d, Hong Zhua,b,d, Weizheng Sune, Guangyi Daia,b, Bao Yanga,b,d,( )
Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
South China National Botanical Garden, Guangzhou 510650, China
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
University of Chinese Academy of Sciences, Beijing 100049, China
School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China

1 Both authors contributed equally to this paper.

Peer review under responsibility of Tsinghua University Press.

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Abstract

Soymilk is a natural nanocarrier. However, the performance of flavonoid-soymilk nano-complex remains unclear. In this work, icariin-soymilk nano-complexes (ISNCs) were successfully fabricated and characterized. The effects of high-pressure homogenization (HPH) treatment on structure and physicochemical properties of soymilk and nano-complexes were investigated. HPH treatment could significantly improve the surface hydrophobicity and interfacial activity of soymilk. The soymilk with HPH treatment could significantly improve the water solubility (20 folds), thermal stability and bioavailability of icariin. The highest encapsulation efficiency (93.28%), loading capacity (39.09 μg/mg), ζ-potentia (absolute value, 31.20 mV) and bioavailability (72.14%) were observed in HSI-200 (200 bar of homogenization pressure). While HSI-500 (500 bar of homogenization pressure) showed the smallest particle size (183.73 nm). ISNCs showed a rougher surface and an irregular lamellar structure with large amount of fi ne particles by using Cryo-SEM, suggesting that icariin was encapsulated in soymilk. These data supplied a novel strategy to improve the performance of icariin in functional foods.

Keywords

FlavonoidHigh pressure homogenizationEncapsulation efficiencyLoading capacityNano-complex

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Food Science and Human Wellness
Volume 13 Issue 2,
March 2024
Pages 972-981
DOI: 10.26599/FSHW.2022.9250083
Cite this article:
Wang J, Wen L, Jiang Y, et al. Structure, bioavailability and physicochemical properties of icariin-soymilk nanoparticle. Food Science and Human Wellness, 2024, 13(2): 972-981. https://doi.org/10.26599/FSHW.2022.9250083

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Received: 05 August 2022
Revised: 17 August 2022
Accepted: 09 September 2022
Published: 25 September 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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