| dc.identifier.citation | Yang, Q., Li, Y., Zuo, X., Mariga, A. M., Hu, Q., Yang, W., Zhang, F., Xie, M., Liu, J., & Pei, F. (2026). Layer-by-layer assembly sodium hyaluronate/ε-polylysine-coated Zein nanoparticles enhance the gastrointestinal delivery and anti-inflammatory activity of capsaicinoids. Journal of Food Engineering, 413, 113003. https://doi.org/10.1016/j.jfoodeng.2026.113003 | en_US |
| dc.description.abstract | In our previous study, capsaicinoids (CAP) were successfully isolated from the placenta of chili peppers. However, their poor water solubility limited their application. Therefore, this study aims to prepare hyaluronate (SH)/ε-polylysine (ε-PL) coated Zein nanoparticles (NPs) through layer-by-layer assembly to deliver CAP (CAP@Zein-SH-PL) and improve their gastrointestinal delivery and anti-inflammatory activity. Physicochemical characterization confirmed successful CAP@Zein-SH-PL formation, driven primarily by electrostatic interactions and hydrogen bonding. Additionally, CAP@Zein-SH-PL demonstrated excellent stability under diverse environmental stresses and provided controlled release of CAP in simulated gastrointestinal. The release kinetics indicated that CAP@Zein-SH-PL followed zero-order kinetics with Fickian diffusion in simulated gastric fluid and first-order kinetics with non-Fickian diffusion in simulated intestinal fluid. Finally, CAP@Zein-SH-PL exhibited effective anti-inflammatory activity by regulating inflammatory cytokines, inhibiting reactive oxygen species production and maintaining membrane potential stability. These findings offer a theoretical reference for the application of CAP delivery in functional foods and nutraceuticals targeting inflammation. | en_US |
