1
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Elmizadeh A, Goli SAH, Mohammadifar MA. Characterization of pectin-zein nanoparticles encapsulating tanshinone: Antioxidant activity, controlled release properties, physicochemical stability to environmental stresses. Food Chem 2024; 460:140613. [PMID: 39067391 DOI: 10.1016/j.foodchem.2024.140613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 04/17/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
Tanshinone compounds, natural antioxidants found in the roots of Salvia subg Perovskia plants, offer various health benefits and can serve as natural food additives, replacing synthetic antioxidants. In this study, the nanoparticles were created using the antisolvent method, which were then evaluated for their antioxidant and antibacterial properties, as well as their ability to release tanshinone and withstand environmental stress. The results of the study demonstrated a significant improvement in the antioxidant capabilities of tanshinone with the nanoparticle coating. The T/Z/P NPs exhibited enhanced tanshinone release under simulated gastrointestinal conditions compared to T/Z nanoparticles. These nanoparticles displayed remarkable stability against fluctuations in environmental pH and thermal conditions. The study also revealed that the critical flocculation concentration of the system was 0.5 M of salt. Furthermore, the T/Z/P NPs showed good stability during storage at 4°C for 30 days, making them an excellent candidate for use in various food products.
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Affiliation(s)
- Ameneh Elmizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111, Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111, Iran.
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, 2800, Kongens Lyngby, Denmark
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2
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Wang N, Fan H, Wang J, Wang H, Liu T. Fabrication and characterization of curcumin-loaded composite nanoparticles based on high-hydrostatic-pressure-treated zein and pectin: Interaction mechanism, stability, and bioaccessibility. Food Chem 2024; 446:138286. [PMID: 38428073 DOI: 10.1016/j.foodchem.2023.138286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 11/25/2023] [Accepted: 12/25/2023] [Indexed: 03/03/2024]
Abstract
We successfully designed curcumin (Cur)-loaded composite nanoparticles consisting of high-hydrostatic-pressure-treated (HHP-treated) zein and pectin with a pressure of 150 MPa (zein-150 MPa-P-Cur), showing nano-spherical structure with high zeta-potential (-36.72 ± 1.14 mV) and encapsulation efficiency (95.64 ± 1.23 %). We investigated the interaction mechanism of the components in zein-150 MPa-P-Cur using fluorescence spectroscopy, molecular dynamics simulation, Fourier-transform infrared spectrometry and scanning electron microscopy techniques. Compared with zein-P-Cur, the binding sites and binding energy (-53.68 kcal/mol vs. - 44.22 kcal/mol) of HHP-treated zein and Cur were increased. Meanwhile, the interaction force among HHP-treated zein, pectin, and Cur was significantly enhanced, which formed a tighter and more stable particle structure to further improve package performance. Additionally, Cur showed the best chemical stability in zein-150 MPa-P-Cur. And the bioavailability of Cur was increased to 65.53 ± 1.70 %. Collectively, composite nanoparticles based on HHP-treated zein and pectin could be used as a promising Cur delivery system.
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Affiliation(s)
- Nan Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province, Changchun 130118, China
| | - Hongxiu Fan
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Jiaxun Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Hanmiao Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Tingting Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China.
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3
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Lu Y, Feng S, Zhao Y, Wang Y, Diao M, Liang Y, Zhang T. Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties. Food Chem 2024; 439:138046. [PMID: 38029562 DOI: 10.1016/j.foodchem.2023.138046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 11/16/2023] [Accepted: 11/18/2023] [Indexed: 12/01/2023]
Abstract
In this research, interactions between α-lactalbumin (ALA) and three protopanaxadiol ginsenosides [20(S)-Rg3, 20(S)-Rh2, and 20(S)-PPD] were compared to explore the effects of similar ligand on structure and cytotoxicity of ALA. Multi-spectroscopy revealed the binding between ALA and ginsenoside changed the conformation of ALA, which related to different structures and solubility of ligands. Scanning electron microscope illustrated that all ALA-ginsenoside complexes exhibited denser structures via hydrophobic interactions. Additionally, the cytotoxic experiments confirmed that the cytotoxicity of ginsenoside was enhanced after binding with ALA. Molecular docking showed all three ginsenosides were bound to the sulcus depression region of ALA via hydrogen bonding and hydrophobic interaction. Furthermore, molecular dynamics simulation elucidated the precise binding sites and pertinent system properties. Among all three composite systems, 20(S)-Rh2 had optimal binding affinity. These findings enhanced understanding of the synergistic utilization of ALA and ginsenosides as functional ingredients in food, medicine, and cosmetics.
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Affiliation(s)
- Yitong Lu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Sitong Feng
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yueying Zhao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Yingyi Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Mengxue Diao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yuan Liang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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4
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Shehzad Q, Liu Z, Zuo M, Wang J. The role of polysaccharides in improving the functionality of zein coated nanocarriers: Implications for colloidal stability under environmental stresses. Food Chem 2024; 431:136967. [PMID: 37604006 DOI: 10.1016/j.foodchem.2023.136967] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 07/14/2023] [Accepted: 07/20/2023] [Indexed: 08/23/2023]
Abstract
Zein has gained popularity over the past few years as an incredible food and bio-based materials. The potential functions and health benefits of zein microcapsules or micro-/nanoparticles in bioactive components delivery, structured emulsion, etc., have received great attention. However, the development has been limited by colloidal destabilization, especially when thermal processing is involved. There is a recent trend in developing zein-polysaccharide complexes (ZPCs), which has tremendously improved the performance of zein-based colloidal carrier systems or emulsions. Increasing our understanding of zein interactions and their contribution to the structure of various macromolecules can help us to develop novel biomaterials that can be used in food, agriculture, biomedicine, and cosmetics. In addition, these nanocarriers are suitable for the encapsulation and delivery of bioactive compounds which have positive perspective in food industry. Therefore, this article aimed to review recent advances in the ZPCs that can be applied to functional or health-promoting foods, with a focus on the characteristics of different ZPCs, factors and mechanisms affecting the stability (especially thermal stability) of these complexes, and their application in food industry as a carrier for BCs. Further, the stability of ZPCs based emulsions under processing and physiological environments, as well some typical effective methods are introduced. Also, the principal challenges and prospects were enumerated and discussed.
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Affiliation(s)
- Qayyum Shehzad
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China; National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China
| | - Zelong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China.
| | - Min Zuo
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
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5
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Tong Z, Zhang L, Liao W, Wang Y, Gao Y. Extraction, identification and application of gliadin from gluten: Impact of pH on physicochemical properties of unloaded- and lutein-loaded gliadin nanoparticles. Int J Biol Macromol 2023; 253:126638. [PMID: 37673163 DOI: 10.1016/j.ijbiomac.2023.126638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/24/2023] [Accepted: 08/29/2023] [Indexed: 09/08/2023]
Abstract
In the present study, high purity gliadin was extracted from gluten by the marginally modified Osborne method and the effect of different pHs in the aqueous ethanol on the physicochemical properties of unloaded gliadin nanoparticles (UGNs) and lutein-loaded gliadin nanoparticles (LGNs) was investigated. The results revealed that the formation of UGNs and LGNs at diverse pHs was driven by a conjunction of hydrogen bonding, electrostatic interactions and hydrophobic effects, but their dominant roles varied at different pHs. pH also significantly impacted the surface hydrophobicity, secondary structure and aromatic amino acid microenvironment of UGNs and LGNs. LGNs at pH 5.0 and at pH 9.0 exhibited better loading capacity and could reach 9.7884 ± 0.0006 % and 9.7360 ± 0.0017 %, respectively. These two samples also had greater photostability and thermal stability. Half-lives of LGNs at pH 5.0 were 2.185 h and 54.579 h, respectively. Half-lives of LGNs at pH 9.0 were 2.937 h and 49.159 h, respectively. LGNs at pH 5.0 and LGNs at pH 9.0 also had higher bioaccessibility of lutein, with 15.98 ± 0.04 % and 15.27 ± 0.03 %, respectively. These findings yielded precious inspirations for designing innovative lutein delivery system.
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Affiliation(s)
- Zhen Tong
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Liang Zhang
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenyan Liao
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuan Wang
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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6
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Zhang G, Qin M, Guo M, Li M, Zhang D, Sun Y, Liu B, He Z, Fu Q. Thiol-modified hyaluronic acid improves the physical stability of curcumin-zein nanoparticles by forming disulfide bonds with zein. Food Chem 2023; 429:136858. [PMID: 37478613 DOI: 10.1016/j.foodchem.2023.136858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 06/24/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023]
Abstract
Zein-based nanoparticles have been developed in the food industry. However, their poor pH stability and unfavorable ionic strength stability remain a challenge even with the use of polysaccharides (such as hyaluronic acid) as stabilizers. To address this shortcoming, an improved strategy based on the disulfide bonds between thiol-modified hyaluronic acid (HASH) and zein was proposed. In this study, curcumin-zein nanoparticles (ZNs-HASH) were prepared with HASH as a stabilizer. The ZNs-HASH displayed similar particle sizes and spherical structures with ZNs and ZNs-HA (HA as a stabilizer). The Fourier transform infrared spectroscopy demonstrated the formation of disulfide bonds between zein and HASH. Among the three formulations tested, ZNs-HASH exhibited the highest pH and salt ion stability and the strongest antioxidant capacity. This study provided new insights for the improvement of physical stability of zein nanoparticles and the development of oral bioactive substances by chemical modification of natural polysaccharides.
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Affiliation(s)
- Guangshuai Zhang
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Mengdi Qin
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Mengran Guo
- Department of Pharmacy, West China Hospital, Sichuan University, Chengdu 610041, China
| | - Mo Li
- Liaoning Institute for Drug Control, No. 7 Chongshan West Road, Shenyang 110016, China
| | - Di Zhang
- Liaoning Inspection, Examination & Certification Centre, No. 7 Chongshan West Road, Shenyang 110036, China
| | - Yichi Sun
- School of Pharmacy, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Bingyang Liu
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Zhonggui He
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Qiang Fu
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China.
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7
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Xu W, McClements DJ, Peng X, Xu Z, Meng M, Zou Y, Chen G, Jin Z, Chen L. Optimization of food-grade colloidal delivery systems for thermal processing applications: a review. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37724782 DOI: 10.1080/10408398.2023.2258215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Colloidal delivery systems are widely used in the food industry to enhance the dispersibility, stability, efficacy, or bioavailability. However, when exposed to the high temperature, delivery systems are often prone to degradation, which limits its application in thermal processing. In this paper, the effects of thermal processing on the performance of traditional protein-based or starch-based delivery systems are firstly described, including the molecular structure changes of proteins, starches or lipids, and the degradation of embedded substances. These effects are unfavorable to the application of the delivery system in thermal processing. Then, strategies of improving the heat resistance of food grade colloid delivery system and their use in frying, baking and cooking food are mainly introduced. The heat resistance of the delivery system can be improved by a variety of strategies, including the development of new heat-resistant materials, the addition of heat-resistant coatings to the surface of delivery systems, the cross-linking of proteins or starches using cross-linking agents, the design of particle structures, the use of physical means such as ultrasound, or the optimization of the ingredient formula. These strategies will help to expand the application of heat-resistant delivery systems so that they can be used in real thermal processing.
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Affiliation(s)
- Wen Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
| | - Yidong Zou
- Yixing Skystone Feed Co., Ltd, Wuxi, China
| | | | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
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8
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Pickering emulsion hydrogel beads for curcumin encapsulation and food application. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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9
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Zhang Z, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Jin Z, Qiu C. Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation. Food Chem 2023; 403:134344. [DOI: 10.1016/j.foodchem.2022.134344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022]
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10
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Yu F, Wei Z, Chen J, Long Y, Qing Q, Li B, Zhang X, Chen H, Lan T, Zhu P, Shen P, Zeng W, Lin J, Qi Z, Hong X, Chen XD. Preparation of curcumin-loaded MPEG-PTMC nanoparticles: Physicochemical properties, antioxidant activity, and in vivo pharmacokinetic behavior. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2023.118492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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11
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Su D, Mo H, Huang J, Li Q, Zhong H, Jin B. Soy protein/β-glucan/tannic acid complex coacervates with different micro-structures play key roles in the rheological properties, tribological properties, and the storage stability of Pickering high internal phase emulsions. Food Chem 2023; 401:134168. [DOI: 10.1016/j.foodchem.2022.134168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 09/04/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
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12
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Ding Z, Chen W, Jiang F, Mo M, Bi Y, Kong F. Synthesis, characterization and in vitro digestion of folate conjugated chitosan-loaded proanthocyanidins nanoparticles. Food Res Int 2023; 163:112141. [PMID: 36596096 DOI: 10.1016/j.foodres.2022.112141] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 10/30/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Proanthocyanidins have significant biological activity and pharmacological effects and are widely used in food, medicine, and cosmetics. Chitosan nanoparticles loaded with proanthocyanidins have been proven to improve their biological activity. Given some deficiencies of chitosan (CS), the modification of chitosan by folic acid (FA) can obtain new variants with different functions. For this objective, the folic acid conjugated chitosan was designed, and in vitro properties of proanthocyanidins loaded nanoparticles were studied systemically. Firstly, folic acid-chitosan conjugate (FA-CS) was synthesized and characterized. Folate-coupled chitosan-loaded proanthocyanidin nanoparticles (PC-CS/FA-NPs) were prepared by ionic gelation technique using FA-CS as a carrier. The successful nanoparticle synthesis was characterized by dynamic light scattering (DLS) techniques and Fourier transform infrared (FT-IR) spectroscopy. The synthesized nanoparticles exhibited a spherical shape and smooth and uniform distribution features with a size range of less than 300 nm, as observed by a scanning electron microscope (SEM). Meanwhile, PC-CS/FA-NPs had good thermal and gastrointestinal digestive stability and had a protective effect on AAPH-induced erythrocyte oxidative hemolysis. In conclusion, folic acid decorated chitosan nanoparticles improved the stability and bioavailability of proanthocyanidins in gastrointestinal digestion.
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Affiliation(s)
- Zhendong Ding
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China; Department of Pharmacy, Ningbo First Hospital, Ningbo Hospital of Zhejiang University, Ningbo 315010, China
| | - Weiming Chen
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Fengyu Jiang
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Mengmiao Mo
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Yongguang Bi
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Fansheng Kong
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China.
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13
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Sahil, Madhumita M, Prabhakar PK, Kumar N. Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Crit Rev Food Sci Nutr 2022; 64:2734-2759. [PMID: 36190514 DOI: 10.1080/10408398.2022.2125930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Science and Technology, University of Petroleum and Energy Studies, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
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14
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Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking. Food Res Int 2022; 160:111713. [DOI: 10.1016/j.foodres.2022.111713] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/02/2022] [Accepted: 07/18/2022] [Indexed: 01/04/2023]
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15
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Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation. Food Chem 2022; 387:132874. [DOI: 10.1016/j.foodchem.2022.132874] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/10/2023]
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16
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Wu X, Hu Q, Liang X, Chen J, Huan C, Fang S. Methyl jasmonate encapsulated in protein-based nanoparticles to enhance water dispersibility and used as coatings to improve cherry tomato storage. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Kimna C, Deger S, Tamburaci S, Tihminlioglu F. Microfluidic‐assisted preparation of nano and microscale chitosan based
3D
composite materials: Comparison with conventional methods. J Appl Polym Sci 2022. [DOI: 10.1002/app.52955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ceren Kimna
- Department of Chemical Engineering İzmir Institute of Technology İzmir Turkey
| | - Sibel Deger
- Department of Chemical Engineering İzmir Institute of Technology İzmir Turkey
| | - Sedef Tamburaci
- Department of Chemical Engineering İzmir Institute of Technology İzmir Turkey
| | - Funda Tihminlioglu
- Department of Chemical Engineering İzmir Institute of Technology İzmir Turkey
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18
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Zhou C, Zhao T, Chen L, Yagoub AEA, Chen H, Yu X. Effect of dialysate type on ultrasound-assisted self-assembly Zein nanocomplexes: Fabrication, characterization, and physicochemical stability. Food Res Int 2022; 162:111812. [DOI: 10.1016/j.foodres.2022.111812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/25/2022]
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19
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Hassan EA, Hathout RM, Gad HA, Sammour OA. A holistic review on zein nanoparticles and their use in phytochemicals delivery. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Zhang R, Han Y, Xie W, Liu F, Chen S. Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6354-6367. [PMID: 35603429 DOI: 10.1021/acs.jafc.2c01936] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and controlled release of nutraceuticals. This review examined the protein-based nanocarriers from microscopic molecular characteristics to the macroscopical structural and functional attributes. Structural, physical, and chemical properties of protein-based nanocarriers were introduced in detail. The spatial size, shape, water dispersibility, colloidal stability, etc. of protein-based nanocarriers were largely determined by the molecular physicochemical principles of protein. Different preparative techniques, including antisolvent precipitation, pH-driven, electrospray, and gelation methods, among others, can be used to fabricate different protein-based nanocarriers. Various modifications based on physical, chemical, and enzymatic approaches can be used to improve the functional performance of these nanocarriers. Protein is a natural resource with a wide range of sources, including plant, animal, and microbial, which are usually used to fabricate the nanocarriers. Protein-based nanocarriers have many advantages in aid of the application of bioactive ingredients to the medical, food, and cosmetic industries.
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Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| | - Yahong Han
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Weijie Xie
- Shanghai Mental Health Centre, School of Medicine, Shanghai Jiao Tong University, Shanghai 200011, People's Republic of China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Shuai Chen
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
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21
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Ma Z, Yao J, Wang Y, Jia J, Liu F, Liu X. Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107367] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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22
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Yuan Y, Ma M, Wang D, Xu Y. A review of factors affecting the stability of zein-based nanoparticles loaded with bioactive compounds: from construction to application. Crit Rev Food Sci Nutr 2022; 63:7529-7545. [PMID: 35253532 DOI: 10.1080/10408398.2022.2047881] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Zein-based nanoparticles loaded with bioactive compounds have positive prospects in the food industry, but an important limiting factor for development is colloidal instability. Currently, extensive researches are focused on solving the instability of zein nanoparticles, but since the beginning of the studies, there has not been a summary of the factors affecting the stability of zein-based nanoparticles. In the present work, the factors were reviewed comprehensively from the perspective of carrier construction and application evaluation. The former mainly includes type, quantity, and characteristics of biopolymer, the mass ratio of biopolymer/bioactive compound to zein, blending sequence of biopolymer, and location of encapsulated bioactive compounds. The latter mainly includes pH, heating, ionic strength, storage, freeze-drying, and gastrointestinal digestion. The former is the prerequisite for the success of the latter. The challenge is that stability research is limited to the laboratory level, and it is difficult to ensure that the stability results are suitable for commercial food matrices due to their complexity. At the laboratory level, the future trends are the influence of external energy and the cross-complexity and uniformity of stability research. The review is expected to provide systematic understanding and guidance for the development of zein-based nanoparticles stability.
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Affiliation(s)
- Yongkai Yuan
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Mengjie Ma
- School of Medicine and Pharmacy, Ocean University of China, Qingdao, People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
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23
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Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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Fabrication and characterization of zein-alginate oligosaccharide complex nanoparticles as delivery vehicles of curcumin. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116937] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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25
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Development, Characterization, Stability and Bioaccessibility Improvement of 7,8-Dihydroxyflavone Loaded Zein/Sophorolipid/Polysaccharide Ternary Nanoparticles: Comparison of Sodium Alginate and Sodium Carboxymethyl Cellulose. Foods 2021; 10:foods10112629. [PMID: 34828908 PMCID: PMC8619035 DOI: 10.3390/foods10112629] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 12/18/2022] Open
Abstract
In this study, two polysaccharides [sodium alginate (ALG) and sodium carboxymethyl cellulose (CMC)] were selected to establish zein/sophorolipid/ALG (ALG/S/Z) and zein/sophorolipid/ALG (CMC/S/Z) nanoparticles to encapsulate 7,8-dihydroxyflavone (7,8-DHF), respectively. The results showed that polysaccharide types significantly affected performance of ternary nanoparticles, including CMC/S/Z possessed lower polydispersity index, particle size and turbidity, but higher zeta potential, encapsulation efficiency and loading capacity compared to ALG/S/Z. Compared to zein/sophorolipid nanoparticles (S/Z), both ALG/S/Z and CMC/S/Z had better stability against low pH (pH 3~4) and high ionic strengths (150~200 mM NaCl). Hydrophobic effects, electrostatic interactions and hydrogen bonding were confirmed in ternary nanoparticles fabrication via Fourier-transform infrared spectroscopy. Circular dichroism revealed that CMC and ALG had no evident impact on secondary structure of zein in S/Z, but changed surface morphology of S/Z as observed by scanning electron microscope. Encapsulated 7,8-DHF exhibited an amorphous state in ternary nanoparticles as detected by X-ray diffraction and differential scanning calorimetry. Furthermore, compared to S/Z, ALG/S/Z, and CMC/S/Z remarkably improved the storage stability and bioaccessibility of 7,8-DHF. CMC/S/Z possessed a greater storage stability for 7,8-DHF, however, ALG/S/Z exhibited a better in vitro bioaccessibility of 7,8-DHF. This research provides a theoretical reference for zein-based delivery system application.
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26
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Ozturk OK, Turasan H. Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Wei Y, Guo A, Liu Z, Zhang L, Liao W, Liu J, Mao L, Yuan F, Gao Y. Development of curcumin loaded core-shell zein microparticles stabilized by cellulose nanocrystals and whey protein microgels through interparticle interactions. Food Funct 2021; 12:6936-6949. [PMID: 34132729 DOI: 10.1039/d1fo00959a] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Novel multilayered core-shell microparticles were developed to deliver curcumin using positively charged zein microparticles coated with negatively charged cellulose nanocrystals (CNCs) and positively charged whey protein microgels (WPMs) at pH 4. Different levels of WPMs (0.10%-1.50%, w/v) were utilized to regulate the structure, stability, and in vitro digestion of curcumin loaded zein-CNC core-shell microparticles. The size of zein-CNC-WPM core-shell microparticles ranged from 2087.7 to 2928.2 nm. The electrostatic attraction and hydrogen bonding were mainly involved in the assembly of the core-shell microparticles through particle-particle interactions. The microstructure of the core-shell microparticles was dependent on the level of the WPM. When its appropriate level was adopted (0.50%-1.00%, w/v), the WPM formed a protective shell for zein-CNC-WPM core-shell microparticles. The retention rate of curcumin in the core-shell microparticles increased by 47.56% and 32.79% during light and thermal treatment, respectively. Excess microgels facilitated the bridging aggregation and formation of a network structure on the particle surface, which further reduced their stability and greatly restricted the curcumin release. The potential of nanosized protein microgels was explored to stabilize and modulate the physicochemical properties of multilayered core-shell microparticles through interparticle interactions.
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Affiliation(s)
- Yang Wei
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
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28
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Zimoch-Korzycka A, Kulig D, Król-Kilińska Ż, Żarowska B, Bobak Ł, Jarmoluk A. Biophysico-Chemical Properties of Alginate Oligomers Obtained by Acid and Oxidation Depolymerization. Polymers (Basel) 2021; 13:polym13142258. [PMID: 34301016 PMCID: PMC8309406 DOI: 10.3390/polym13142258] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/04/2021] [Accepted: 07/07/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to obtain alginate oligosaccharides by using two degradation methods of sodium alginate (SA): with hydrochloric acid (G—guluronate, M—mannuronate and G + M fractions) and hydrogen peroxide (HAS—hydrolyzed SA), in order to assess and compare their biological activity and physico-chemical properties, with an attempt to produce gels from the obtained hydrolysates. The efficiency of each method was determined in order to select the fastest and most efficient process. The ferric ion reducing antioxidant power (FRAP), the ability to scavenge DPPH free radicals, rheological properties, Fourier Transformed Spectroscopy (FTIR) and the microbiological test against Escherichia coli and Staphylococcus aureus were performed. In order to check the functional properties of the obtained oligosaccharides, the texture profile analysis was assessed. The hydrolysis yield of acid SA depolymerization was 28.1% and from hydrogen peroxide SA, depolymerization was 87%. The FTIR analysis confirmed the degradation process by both tested methods in the fingerprint region. The highest ferric reducing antioxidant power was noted for HSA (34.7 µg), and the highest hydroxyl radical scavenging activity was obtained by G fraction (346 µg/Trolox ml). The complete growth inhibition (OD = 0) of alginate hydrolysates was 1%. All tested samples presented pseudoplastic behavior, only HSA presented the ability to form gel.
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Affiliation(s)
- Anna Zimoch-Korzycka
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, Poland; (A.Z.-K.); (Ż.K.-K.); (Ł.B.); (A.J.)
| | - Dominika Kulig
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, Poland; (A.Z.-K.); (Ż.K.-K.); (Ł.B.); (A.J.)
- Correspondence:
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, Poland; (A.Z.-K.); (Ż.K.-K.); (Ł.B.); (A.J.)
| | - Barbara Żarowska
- Department of Biotechnology and Food Microbiology, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, Poland;
| | - Łukasz Bobak
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, Poland; (A.Z.-K.); (Ż.K.-K.); (Ł.B.); (A.J.)
| | - Andrzej Jarmoluk
- Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, Poland; (A.Z.-K.); (Ż.K.-K.); (Ł.B.); (A.J.)
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29
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Lai D, Zhou A, Tan BK, Tang Y, Sarah Hamzah S, Zhang Z, Lin S, Hu J. Preparation and photodynamic bactericidal effects of curcumin-β-cyclodextrin complex. Food Chem 2021; 361:130117. [PMID: 34058659 DOI: 10.1016/j.foodchem.2021.130117] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 05/08/2021] [Accepted: 05/12/2021] [Indexed: 10/21/2022]
Abstract
To overcome the poor water solubility of curcumin, a curcumin-β-cyclodextrin (Cur-β-CD) complex was prepared as a novel photosensitizer. Fourier-transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) were used to verify the formation of Cur-β-CD. Furthermore, the ROS generation capacity and photodynamic bactericidal effect were measured to confirm this Cur-β-CD complex kept photodynamic activity of curcumin. The result showed Cur-β-CD could effectively generate ROS upon blue-light irradiation. The plate count assay demonstrated Cur-β-CD complex possess desirable photodynamic antibacterial effect against food-borne pathogens including Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. The cell morphology determined by scanning electron microscope (SEM) and transmission electron microscope (TEM) showed Cur-β-CD could cause cell deformation, surface collapse and cell structure damage of the bacteria, resulting in the leakage of cytoplasmic; while agarose gel electrophoresis and SDS-PAGE further illustrated the inactivation mechanisms by Cur-β-CD involve bacterial DNA damage and protein degradation.
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Affiliation(s)
- Danning Lai
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Arong Zhou
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Bee K Tan
- Department of Cardiovascular Sciences and Diabetes Research Centre, University of Leicester, Leicester LE1 7RH, United Kingdom
| | - Yibin Tang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Siti Sarah Hamzah
- Institute for Medical Research, Ministry of Health Malaysia, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
| | - Zhigang Zhang
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China
| | - Shaoling Lin
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jiamiao Hu
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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30
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The synergistic effect of high pressure processing and pectin on the physicochemical stability and antioxidant properties of biopolymer complexes composed of soy protein and coumarin. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.03.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Wei Y, Guo A, Liu Z, Mao L, Yuan F, Gao Y, Mackie A. Structural design of zein-cellulose nanocrystals core-shell microparticles for delivery of curcumin. Food Chem 2021; 357:129849. [PMID: 33915467 DOI: 10.1016/j.foodchem.2021.129849] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 04/05/2021] [Accepted: 04/10/2021] [Indexed: 12/28/2022]
Abstract
The novel core-shell microparticles were fabricated to deliver curcumin by using hydrophobic zein microparticles as the core and hydrophilic cellulose nanocrystals (CNCs) as the shell. Different concentrations (0.10-1.50%, w/v) of CNCs were utilized to regulate the microstructure, physicochemical stability, and in vitro digestion of the core-shell microparticles. The size of the microparticles ranged from 1017.3 to 3663.7 nm. Electrostatic attraction and hydrophobic interactions were responsible for the assembly of zein-CNCs core-shell microparticles. The microstructure of the microparticles was dependent on the CNCs level. The retention rate of curcumin in the core-shell microparticles was increased by 76.41% after UV radiation. Furthermore, the rise of CNCs level delayed the release of curcumin from the microparticles in gastrointestinal tract and reduced its bioaccessibility. The potential of utilizing hydrophilic nanoparticles was explored to stabilize hydrophobic microparticles through interparticle interactions, which was useful to develop the novel core-shell microparticles for the application in functional foods.
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Affiliation(s)
- Yang Wei
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Aixin Guo
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zikun Liu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fang Yuan
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
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32
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Wei Y, Wang C, Liu X, Liao W, Zhang L, Chen S, Liu J, Mao L, Yuan F, Gao Y. Effects of microfluidization and thermal treatment on the characterization and digestion of curcumin loaded protein–polysaccharide–tea saponin complex nanoparticles. Food Funct 2021; 12:1192-1206. [DOI: 10.1039/d0fo02283g] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Microfluidization (50–150 MPa) and thermal treatment (45–85 °C) were applied to modulate the stability, molecular interaction and microstructure of zein–proplyene glycol alginate (PGA)–tea saponin (TS) complex nanoparticles for delivery of curcumin.
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Affiliation(s)
- Yang Wei
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
- Food Colloids and Processing Group
| | - Chao Wang
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Xin Liu
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Wenyan Liao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Liang Zhang
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Shuai Chen
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Jinfang Liu
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Like Mao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Fang Yuan
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Yanxiang Gao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
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