AI Article Synopsis
- A new carrier for piperine was developed using pepper starch, which demonstrated a higher loading efficiency of 76.15% compared to corn starch, which had 52.34%.
- The pepper starch-piperine complex had a smaller particle size, increased crystallinity, and better thermal stability than the corn starch variant.
- Analysis techniques suggested that piperine interacts with amylose in the starch, forming a complex, while also being present in a physical state, with hydrogen bonding being the main interaction observed.
Article Abstract
In this study, a new carrier for loading piperine was prepared using pepper starch, and its interaction mechanism was investigated. The porous pepper starch-piperine complex (PPS-PIP) showed higher loading efficiency (76.15 %) compared to the porous corn starch-piperine complex (PCS-PIP (52.34 %)). This may be ascribed to the hemispherical shell structure of porous pepper starch (PPS) compared to the porous structure of porous corn starch (PCS) based on the SEM result. PPS-PIP had smaller particle size (10.53 μm), higher relative crystallinity (38.95 %), and better thermal stability (87.45 °C) than PCS-PIP (17.37 μm, 32.17 %, 74.35 °C). Fourier transform infrared spectroscopy (FTIR) results implied that piperine not only forms a complex with amylose but may also be physically present in porous starch. This was demonstrated by the short-range order and X-ray type. Molecular dynamics simulations confirmed that hydrogen bonding is the primary interaction between amylose and piperine. Besides the formation of the amylose-piperine complex, some of the piperine is also present in physical form.
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| http://dx.doi.org/10.1016/j.ijbiomac.2024.131777 | DOI Listing |
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