The purpose of the present study was to fabricate polymeric nanoparticles as drug carriers for encapsulated curcumin with enhanced anti-colorectal cancer applications. Nanoparticles were formulated from chitosan and gum arabic, natural polysaccharides, via an emulsification solvent diffusion method. The formation of curcumin nanoparticles was confirmed by Fourier transform infrared spectroscopy and differential scanning calorimeter. The results show that curcumin was entrapped in carriers with +48 mV, 136 nm size, and high encapsulation efficiency (95%). Based on an in vitro release study, we inferred that curcumin nanoparticles could tolerate hydrolysis due to gastric juice or small intestinal enzymes, and therefore, it should reach the colon largely intact. In addition, curcumin nanoparticles had higher anti-colorectal cancer properties than free curcumin due to greater cellular uptake. Therefore, we concluded that curcumin was successfully encapsulated in chitosan-gum arabic nanoparticles with superior anti-colorectal cancer activity.
Tea infusions were prepared from green, oolong and black teas made from the leaves of Camellia sinensis L. (cultivar Shy‐Jih‐Chun) using the conventional brewing procedure. Three types of tea infusions were different in pH values, soluble solids, color values and visual appearance. With regard to antioxidant activity, reducing power and scavenging ability, the efficacies of tea infusions were in the descending order of nonfermented > semi‐fermented > fully fermented. However, the order of efficacies in chelating ability was reversed. Besides, black tea infusion showed a higher Trolox equivalent antioxidant capacity value. Caffeine contents were similar (42.43–43.13 mg/100 mL). Contents of ascorbic acid, total phenols and total catechins were in the descending order of green > oolong > black tea infusions. All sensory scores (>4.5) were in the descending order of oolong > black > green tea infusions. Overall, the results were valuable for further application and comparison. Practical Application Three different types of tea infusions were brewed from green, oolong and black teas, which were made from the same tea variety. This research disclosed herein the information about the influence of different tea‐making processes (unfermented, partially fermented and completely fermented) on the quality of tea infusions brewed using the conventional brewing procedure. It seems that differences in the degrees of fermentation resulted in different pH values, soluble solids, color values and visual appearance of tea infusions. Three tea infusions were effective in antioxidant properties, including antioxidant activity, reducing power, scavenging ability on radicals and chelating ability on ferrous ions. Caffeine contents were similar in three types of tea infusions. Three tea infusions were sensory acceptable. Overall, the results of three different types of tea infusions were valuable for further application.
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