LAUSR

BACKGROUND The combined application of chitosan (CS) and tripolyphosphate (TPP) leads to the development of a suitable material with synergistic properties and promising potential for the conservation of food products. In this study, the ellagic acid (EA) and anti-inflammatory peptide (FPL)-loaded chitosan nanoparticles (FPL/EA NPs) were prepared using ionic gelation method and optimal preparation conditions were obtained through a single factor design. RESULTS The synthesized nanoparticles were characterized using a Scanning electron microscope (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and differential scanning calorimetry (DSC). NPs were spherical, with an average size of 308.33 ± 4.61 nm, PDI of 0.254, Zeta potential of +31.7 ± 0.08 mV, and a high encapsulation capacity (22.16 ± 0.79%). In vitro release study showed that EA/FPL had a sustainable release from FPL/EA NPs. The stability of the FPL/EA NPs was evaluated for 90 days at 0°C, 25°C and 37°C. Furthermore, significant anti-inflammatory activity of FPL/EA NPs was verified by nitric oxide (NO) and TNF-α reduction. CONCLUSION These characteristics support the use of chitosan nanoparticles to encapsulate EA and FPL and improve their bioactivity in food products. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.