Journal
FOOD RESEARCH INTERNATIONAL
Volume 114, Issue -, Pages 251-257Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.08.073
Keywords
Zein; Gum arabic; Nanoparticles; Delivery systems; Tocopherol; Release
Categories
Funding
- National Natural Science Foundation of China [31501407]
- Fundamental Research Funds for the Central Universities [JUSRP11705]
- Jiangsu agriculture Science and Technology Innovation Fund [CX(17)1003]
Ask authors/readers for more resources
Nanoparticles were fabricated by adsorbing gum arabic (GA) on zein nanoparticles by antisolvent precipitation. The most stable mass ratio of zein:GA was 1:1.5 with a stable zeta-potential (-32.8 mV) in a pH range of 3.0-9.0. The surface hydrophobicity of zein-GA nanoparticles indicated formation of a stable structure through electrostatic attraction at a pH range of 3.0-6.0 and hydrophobic interaction at pH 7.0-9.0. The FTIR spectro-gram showed an additional role of hydrogen bonds to promote the adsorption of GA on zein nanoparticles. Tocopherol (TOC) was encapsulated within the prepared zein-GA nanoparticles with a high loading capacity. The presence of GA not only prevented the precipitation of zein nanoparticles but also controlled the release of TOC from zein-GA nanoparticles during in vitro gastrointestinal digestion. Zein-GA biopolymer nanoparticles can be stably fabricated in a wide pH range for applications in the food and pharmacy industries.
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