声明
摘要
ABSTRACT
Chapter 1
1.1 Introduction
1.2.Literature review
1.2.1.Nanoparticles
1.2.2 Preparation of chitosan nanoparticles
1.2.3 Ionotropic gelation
1.2.4 Application of CS-TPP nanoparticles
1.2.5.Pickering emulsion
1.2.6 Effect of pH and salts on emulsion stability
1.2.7 Curcumin encapsulation
1.3 Aims of the research and thesis outlines
References
Research materials and chemical reagents
Analytical equipments
Abbreviations
Statistical analysis
Chapter two
2.1 Introduction
2.2 Materials and methods
2.2.1 Materials
2.2.2 Preparation of Chitosan solutions and nanoparticles
2.2.3 Preparation of Chitosan nanopartieles based Piekering emulsion
2.2.4.Characterization
2.2.5.Experimental Design
2.3.Results and discussion
2.3.1 Characterization and evaluation of the chitosan nanoparticles for Pickering emulsion
2.3.2.Preparation and Characterization of the Pickering emulsion
2.4.Conclusion
References
Chapter three
3.1 Introduction
3.2 Experimental Section
3.2.1 Materials
3.2.2.Synthesis of CS-TPP NPs
3.2.3.Preparation of CS-TPP nanoparticles stabilized Pickering emulsions
3.2.4.Evaluation of emulsion stability to different influencing factors
3.2.5.Characterization of the NPs and Piekering emulsion
3.2.6.Cureumin encapsulation in the Pickering emulsion
3.2.7.Cureumin contents in the Pickering emulsion
3.2.8.Curcumin stability in the emulsion
3.2.9.Invitro release of curcumin from the Pickering emulsion
3.2.10.Experimental Design
3.3 Resuits and Discussion
3.3.1.Synthesis and characterization of CS-TPP NPs
3.3.2.Preparation and characterization of the Pickering emulsion
3.3.3 Curcumin encapsulation
3.4 Conclusions
References
Chapter four
4.I Introduction
4.2 Experimental Section
4.2.1 Materials
4.2.2.Synthesis of CS-TPP NPs
4.2.3.Preparation of the curcumin encapsulated Pickering emulsion
4.2.4.Preparation of the curcumin encapsulated nano emulsion
4.2.5.Characterization of the NPs and the emulsion systems
4.2.6.In vitro digestion
4.2.7.Curcumin bioaccessibility determination
4.2.8.Antioxidant activity evaluation of curcumin
4.2.9.Statistical analysis
4.3.Results and discussion
4.3.1 Effect of oil type on emulsion characteristics in digestion model
4.3.2 Effect of oil and emulsion type on in vitro lipid digestion
4.3.3 Effect of oil and emulsion type on in vitro bioaccessibility
4.3.4 Radical scavenging(antioxidant) activities of curcumin
4.4 Conclusion
References
5.Summary and Recommendations
5.1 Summary
5.2.Recommendations
Acknowledgements
List of Publications