Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 342-351Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.08.002
Keywords
Zein; Soluble soybean polysaccharide; Nanoparticles; Antisolvent precipitation; Quercetin
Categories
Funding
- National Natural Science Foundation of China [31571927]
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Public Research Program [20171001]
Ask authors/readers for more resources
The present work aims to prepare and stabilize zein colloidal nanoparticles using soluble soybean polysaccharide (SSPS) as a stabilizer. A simple antisolvent precipitation method was used to fabricate the zein/SSPS composite nanoparticles at pH 4.0. The results showed that the SSPS-stabilized zein nanoparticles (size around 200 nm, PDI below 0.2) did not aggregate or precipitate at pH 2.0-8.0. And they were also relatively stable for elevated ionic strength and high temperature. Affected by the SSPS coating, the surface hydrophobicity of the zein nanoparticles decreased over a wide pH range. Conditions of forming zein/SSPS nanoparticles were successfully used to encapsulate hydrophobic quercetin (Q). The encapsulation efficiency was greatly improved to 82.5% after SSPS coating, compared to 59.2% for the zein without coating. Besides, the photochemical stability and ABTS+scavenging ability of Q in zein/SSPS composite nanoparticles were significantly enhanced. This study demonstrates that these composite nanoparticles can be used as all-natural delivery systems for bioactive molecules in food and pharmaceutical formulations.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available