|
1
|
Liu Z, Ma X, Ge Y, Hei X, Zhang X, Hu H, Zhu J, Adhari B, Wang Q, Shi A. Preparation and Regulation of Natural Amphiphilic Zein Nanoparticles by Microfluidic Technology. Foods 2024; 13:1730. [PMID: 38890958 PMCID: PMC11171580 DOI: 10.3390/foods13111730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/17/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
Microfluidic technology, as a continuous and mass preparation method of nanoparticles, has attracted much attention in recent years. In this study, zein nanoparticles (ZNPs) were continuously fabricated in a highly controlled manner by combining a microfluidics platform with the antisolvent method. The impact of ethanol content (60~95%, v/v) and flow rates of inner and outer phases in the microfluidics platform on particle properties were examined. Among all ZNPS, 90%-ZNPs have the highest solubility (32.83%) and the lowest hydrophobicity (90.43), which is the reverse point of the hydrophobicity of ZNPs. Moreover, when the inner phase flow rate was 1.5 mL/h, the particle size decreased significantly from 182.81 nm to 133.13 nm as the outer phase flow rate increased from 10 mL/h to 50 mL/h. The results revealed that ethanol content had significant impacts on hydrophilic-hydrophobic properties of ZNPs. The flow rates of ethanol-water solutions and deionized water (solvent and antisolvent) in the microfluidics platform significantly affected the particle size of ZNPs. These findings demonstrated that the combined application of a microfluidics platform and an antisolvent method could be an effective pathway for precisely controlling the fabrication process of protein nanoparticles and modulating their physicochemical properties.
Collapse
Affiliation(s)
- Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (Z.L.); (X.M.); (X.H.); (X.Z.); (H.H.); (J.Z.)
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (Z.L.); (X.M.); (X.H.); (X.Z.); (H.H.); (J.Z.)
| | - Yanzheng Ge
- Food Laboratory of Zhongyuan, Luohe 462300, China;
| | - Xue Hei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (Z.L.); (X.M.); (X.H.); (X.Z.); (H.H.); (J.Z.)
| | - Xinyu Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (Z.L.); (X.M.); (X.H.); (X.Z.); (H.H.); (J.Z.)
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (Z.L.); (X.M.); (X.H.); (X.Z.); (H.H.); (J.Z.)
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (Z.L.); (X.M.); (X.H.); (X.Z.); (H.H.); (J.Z.)
| | - Benu Adhari
- College of Science, RMIT University, Melbourne, VIC 3083, Australia;
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (Z.L.); (X.M.); (X.H.); (X.Z.); (H.H.); (J.Z.)
- School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210093, China
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural, Beijing 100193, China; (Z.L.); (X.M.); (X.H.); (X.Z.); (H.H.); (J.Z.)
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052, China
| |
Collapse
|
|
2
|
Wang J, Liu R, Huang X, Bao Y, Wang X, Yi H, Lu Y. The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity. Foods 2024; 13:1606. [PMID: 38890836 PMCID: PMC11171616 DOI: 10.3390/foods13111606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/20/2024] Open
Abstract
Nisin is used as a natural food preservative because of its broad-spectrum antimicrobial activity against Gram-positive bacteria. However, free nisin is susceptible to various factors that reduce its antimicrobial activity. Milk protein, a protein derived from milk, has self-assembly properties and is a good carrier of bioactive substances. In this study, lactoferrin-nisin nanoparticles (L-N), bovine serum albumin-nisin nanoparticles (B-N), and casein-nisin nanoparticles (C-N) were successfully prepared by a self-assembly technique, and then their properties were investigated. The studies revealed that lactoferrin (LF) and nisin formed L-N mainly through hydrophobic interactions and hydrogen bonding, and L-N had the best performance. The small particle size (29.83 ± 2.42 nm), dense reticular structure, and good thermal stability, storage stability, and emulsification of L-N laid a certain foundation for its application in food. Further bacteriostatic studies showed that L-N enhanced the bacteriostatic activity of nisin, with prominent inhibitory properties against Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus, which mainly disrupted the cell membrane of the bacteria. The above results broaden our understanding of milk protein-nisin nanoparticles, while the excellent antibacterial activity of L-N makes it promising for application as a novel food preservative, which will help to improve the bioavailability of nisin in food systems.
Collapse
Affiliation(s)
- Jing Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Xiaoyang Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Yuexin Bao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Xiaohong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China;
| | - Youyou Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| |
Collapse
|
|
3
|
Wang L, Wang P, Li Y, Liu S, Wu L, Zhang W, Chen C. A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH. Foods 2024; 13:303. [PMID: 38254604 PMCID: PMC10815246 DOI: 10.3390/foods13020303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/08/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
Ensuring the stability of zein nanoparticles at different pH levels is crucial for their application as nanocarriers. In this study, octenyl succinic anhydride-modified starch (OSA-modified starch) was employed to enhance the stability of zein nanoparticles against different pH levels by forming complex nanoparticles with OSA-modified starch. The effect of preparation pH on the stability of the zein/OSA-modified starch nanoparticles was investigated. Sedimentation occurred in zein nanoparticles as the pH reached the isoelectric point. However, the stability of zein nanoparticles at various pH levels significantly improved after adding OSA-modified starch to form zein/OSA-modified starch nanoparticles regardless of whether they were prepared under acidic or alkaline pH conditions. Notably, the stability of zein/OSA-modified starch nanoparticles prepared at an acidic pH was higher than that of those prepared at an alkaline pH, thereby highlighting the critical role of the preparation pH for zein/OSA-modified starch in maintaining the stability of zein. The stable zein/OSA-modified starch nanoparticles developed in this study exhibit significant potential for use in delivery systems across various pH environments.
Collapse
Affiliation(s)
- Linlin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; (P.W.); (S.L.); (W.Z.)
| | - Yi Li
- Jilin COFCO Biochemistry Co., Ltd., Changchun 130033, China; (Y.L.); (L.W.)
| | - Siyuan Liu
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; (P.W.); (S.L.); (W.Z.)
| | - Lida Wu
- Jilin COFCO Biochemistry Co., Ltd., Changchun 130033, China; (Y.L.); (L.W.)
| | - Weibo Zhang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; (P.W.); (S.L.); (W.Z.)
| | - Chong Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; (P.W.); (S.L.); (W.Z.)
| |
Collapse
|
|
4
|
Liu G, An D, Li J, Deng S. Zein-based nanoparticles: Preparation, characterization, and pharmaceutical application. Front Pharmacol 2023; 14:1120251. [PMID: 36817160 PMCID: PMC9930992 DOI: 10.3389/fphar.2023.1120251] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 01/19/2023] [Indexed: 02/04/2023] Open
Abstract
Zein, as one of the natural and GRAS proteins in plant, is renewable, nontoxic, biocompatible and biodegradable. Over the past decade, many research efforts have been devoted to zein-based biomaterials for several industrial applications. Combining with research experiences in our research group, the preparation methods, characterizations and pharmaceutical applications of zein-based nanoparticles were summarized in this review. Zein NPs with different particle nanostructures have been prepared by chemical crosslinking, desolvating, dispersing and micromixing strategies. The pharmaceutical applications of zein NPs are mainly focus on the drug delivery. Zein NPs can improve the drug stability, increase the oral bioavailability, control the drug release and enhance the drug targeting, thereby improving the pharmaceutical effect effectively. More efforts are required to analyze the relationship among preparation methods, particle nanostructures and pharmaceutical properties in virtue of quality by design approach, and further promote the scale-up production and clinical application of zein NPs.
Collapse
Affiliation(s)
- Guijin Liu
- *Correspondence: Guijin Liu, ; Junjian Li, ; Shiming Deng,
| | | | - Junjian Li
- *Correspondence: Guijin Liu, ; Junjian Li, ; Shiming Deng,
| | - Shiming Deng
- *Correspondence: Guijin Liu, ; Junjian Li, ; Shiming Deng,
| |
Collapse
|
|
5
|
Mu R, Bu N, Pang J, Wang L, Zhang Y. Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications. Foods 2022; 11:foods11223727. [PMID: 36429319 PMCID: PMC9689895 DOI: 10.3390/foods11223727] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
The development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the packaging, transport, and storage processes. Microfluidics is an advanced technology for controlling fluids in a microscale channel (1~100 μm), which integrates engineering, physics, chemistry, nanotechnology, etc. This technology allows unit operations to occur in devices that are closer in size to the expected structural elements. Therefore, microfluidics is considered a promising technology to develop micro/nanostructures for delivery purposes to improve the quality and safety of foods. This review concentrates on the recent developments of microfluidic systems and their novel applications in food science and technology, including microfibers/films via microfluidic spinning technology for food packaging, droplet microfluidics for food micro-/nanoemulsifications and encapsulations, etc.
Collapse
Affiliation(s)
- Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Correspondence: (R.M.); (Y.Z.)
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
| | - Lin Wang
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence: (R.M.); (Y.Z.)
| |
Collapse
|