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Wu C, Li J, Ding JW, Jiang H, Su HF, Li DQ. Maleic anhydride-functionalized cellulose nanocrystal-stabilized high internal phase Pickering emulsion for pesticide delivery. Int J Biol Macromol 2024; 273:132971. [PMID: 38880442 DOI: 10.1016/j.ijbiomac.2024.132971] [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: 12/19/2023] [Revised: 05/24/2024] [Accepted: 06/05/2024] [Indexed: 06/18/2024]
Abstract
The salt-responsiveness of Pickering emulsions has significantly influenced their applications due to the large amount of salt on the surface of plant leaves. The present study provided a maleic anhydride-functionalized cellulose nanocrystal-stabilized high internal phase Pickering emulsion (MACNCs-HIPPEs) that was stable to high-concentration salt and used for pesticide delivery. The stability of MACNCs-HIPPEs was investigated by adjusting the oil-phase volume fraction (φ), the MACNCs concentration, NaCl dosages, and the rheological properties. The high internal phase Pickering emulsion was obtained at φ of 0.8 and MACNCs concentration of 2wt% and showed excellent salt stability (NaCl, 1200 mM) and significant storage stability (60 days). The sustained release of imidacloprid (IMI) from imidacloprid-loaded MACNCs-HIPPEs (IMI@MACNCs-HIPPEs) showed a positive correlation to the temperature (15°C, 25°C, 35°C), indicating clear thermo-responsiveness of the prepared pesticide formulation. The test of spread and retention of IMI@MACNCs-HIPPEs on the leaf surface showed a significant advantage compared with the commercial IMI water dispersible granules (CG). All the advantages mentioned above showed the excellent potential of the MACNCs-HIPPEs in delivering lipophilic pesticides.
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Affiliation(s)
- Chao Wu
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China
| | - Jun Li
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China.
| | - Jia-Wei Ding
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China
| | - Hui Jiang
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China
| | - Hui-Fen Su
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China
| | - De-Qiang Li
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumchi 830052, Xinjiang, PR China.
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Zhang T, Li S, Yang M, Li Y, Ma S, Zhang H, Li L, Liu X, Liu J, Du Z. The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics. Food Chem 2024; 442:138448. [PMID: 38245983 DOI: 10.1016/j.foodchem.2024.138448] [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: 08/11/2023] [Revised: 01/04/2024] [Accepted: 01/12/2024] [Indexed: 01/23/2024]
Abstract
This study was oriented towards the impacts of unique interfacial networks, formed by glycosylated and non-glycosylated egg white proteins, on the characteristics of high internal phase Pickering emulsions (HIPPEs). Glycosylated egg white protein particles (EWPG) manifested a more compact protein tertiary structure and amplified surface hydrophobicity, forming durable coral-like networks at the oil-water interface. The non-glycosylated egg white protein particles (EWP) could form spherical cluster interfacial networks. Raman spectroscopy analysis illuminated that EWPG could exhibit better interactions with aliphatic amino acids via hydrogen bonds and hydrophobic interactions. The release of free fatty acid (FFA) from both HIPPEs followed the first-order kinetic model with a combination of diffusion. EWPG-stabilized HIPPEs demonstrated superior physical stability and cellular antioxidant activity. This research shed light on the promising prospects of HIPPEs as promising amphiphilic delivery systems with capabilities to co-deliver hydrophilic and hydrophobic nutraceuticals and amplify their intracellular biological potency.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Shanglin Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Sitong Ma
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Longxiang Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Nourabi A, Tabibiazar M, Mashhadi H, Mahmoudzadeh M. Characterization of pickering emulsion stabilized by colloidal sodium caseinate nanoparticles prepared using complexation and antisolvent method. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Zhang Y, Sun G, Li D, Xu J, McClements DJ, Li Y. Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:139-178. [DOI: 10.1016/bs.afnr.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Yang M, Liu J, Guo J, Yang X, Liu C, Zhang M, Li Y, Zhang H, Zhang T, Du Z. Tailoring the physicochemical stability and delivery properties of emulsions stabilized by egg white microgel particles via glycation: Role of interfacial particle network and digestive metabolites. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Chebotarev S, Antipova A, Martirosova E, Palmina N, Zelikina D, Anokhina M, Bogdanova N, Kasparov V, Balakina E, Komarova A, Semenova M. Innovative food ingredients based on the milk protein−chitosan complex particles for the fortification of food with essential lipids. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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