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Li W, He J, Chen Q, Bao F, Huo Y, Deng J, Lin Q, Luo F. Enhancement of Oryzanol application by constructing modified β-CD inclusion complex and polycaprolactone-chitosan electrospun fiber membranes: Perspectives on wound dressings and grape preservation. Food Chem 2025; 473:143025. [PMID: 39855072 DOI: 10.1016/j.foodchem.2025.143025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 01/15/2025] [Accepted: 01/20/2025] [Indexed: 01/27/2025]
Abstract
Oryzanol has a variety of physiological activities and is widely used in food and medicine. However, its utilization form and bioavailability are limited by poor solubility and photothermal stability. In this paper, an inclusion complex (IC) was prepared by modifying β-cyclodextrin as a molecular carrier to encapsulate Oryzanol. Polycaprolactone-chitosan (PCL-CS) and IC were prepared into a fiber membrane (PCL-CS-IC) using an electrostatic spinning technique and applied to wound healing and grape preservation. The results showed that the prepared ICs had a drug loading rate of 43.18 % with good antimicrobial, wettability, and air permeability properties. The PCL-CS-IC effectively reduced the inflammation of mouse wounds, with obvious re-epithelialization and inflammatory factors reduction in skin tissues. Meanwhile, the PCL-CS-IC delayed the decay process of grapes and extended shelf life. In conclusion, this study effectively improved the utilization of oryzanol and provided potential ideas for wound dressing preparation and food packaging materials development.
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Affiliation(s)
- Wen Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Jintao He
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qijue Chen
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Feng Bao
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yinqiang Huo
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang, 441053, China.
| | - Jing Deng
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China.
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, JiangSu, China
| | - Feijun Luo
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
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