Formulated chitosan‐sodium tripolyphosphate nanoparticles for co‐encapsulation of ellagic acid and anti‐inflammatory peptide: characterization, stability and anti‐inflammatory activity.

BACKGROUND: Chitosan (CS) and tripolyphosphate (TPP) can be combined in the development of a material with synergistic properties and promising potential for the conservation of food products. In this study, ellagic acid (EA) and anti‐inflammatory peptide (FPL)‐loaded CS nanoparticles (FPL/EA NPs) were prepared using the ionic gelation method and optimal preparation conditions were obtained through a single factor design. RESULTS: The synthesized nanoparticles (NPs) were characterized using a scanning electron microscope (SEM), Fourier‐transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), and differential scanning calorimetry (DSC). Nanoparticles were spherical, with an average size of 308.33 ± 4.61 nm, a polydispersity index (PDI) of 0.254, a zeta potential of +31.7 ± 0.08 mV, and a high encapsulation capacity (22.16 ± 0.79%). An 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, 25, and 37 °C. Significant anti‐inflammatory activity of FPL/EA NPs was verified by nitric oxide (NO) and tumor necrosis factor‐α (TNF‐α) reduction. CONCLUSION: These characteristics support the use of CS nanoparticles to encapsulate EA and FPL and improve their bioactivity in food products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]