Construction of porous materials from Pickering high internal-phase emulsions stabilized by zein-Hohenbuehelia serotina polysaccharides nanoparticles and their adsortion performances

Wang, Cheng; Wang, Lu; An, Siying; Jiang, Qianyu; Gao, Dawei; Li, Xiaoyü

doi:10.1016/j.foodhyd.2022.108101

Cited by 16 publications

(2 citation statements)

References 56 publications

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“…Therefore, directly applying them in a curcumin delivery system could not achieve optimal results. To tackle these challenges, a range of hydrophilic polysaccharides have been explored to prevent zein nanoparticle aggregation and broaden their applications [ 10 ]. Examples include κ-carrageenan [ 11 ], pectin [ 12 ], alginate [ 13 ], hyaluronic acid [ 14 ], and soluble soybean polysaccharides [ 15 ], serving as effective natural stabilizers for nanoparticles.…”

Section: Introductionmentioning

confidence: 99%

Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

Lin,

Zhan,

Qin

et al. 2024

Foods

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Curcumin is a naturally occurring hydrophobic polyphenolic compound with a rapid metabolism, poor absorption, and low stability, which severely limits its bioavailability. Here, we employed a starch–protein-based nanoparticle approach to improve the curcumin bioavailability. This study focused on synthesizing nanoparticles with a zein “core” and a carboxymethylated short-chain amylose (CSA) “shell” through anti-solvent precipitation for delivering curcumin. The zein@CSA core–shell nanoparticles were extensively characterized for physicochemical properties, structural integrity, ionic stability, in vitro digestibility, and antioxidant activity. Fourier-transform infrared (FTIR) spectroscopy indicates nanoparticle formation through hydrogen-bonding, hydrophobic, and electrostatic interactions between zein and CSA. Zein@CSA core–shell nanoparticles exhibited enhanced stability in NaCl solution. At a zein-to-CSA ratio of 1:1.25, only 15.7% curcumin was released after 90 min of gastric digestion, and 66% was released in the intestine after 240 min, demonstrating a notable sustained release effect. Furthermore, these nanoparticles increased the scavenging capacity of the 1,1-diphenyl-2-picrylhydrazyl (DPPH•) free radical compared to those composed solely of zein and were essentially nontoxic to Caco-2 cells. This research offers valuable insights into curcumin encapsulation and delivery using zein@CSA core–shell nanoparticles.

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Section: Introductionmentioning

confidence: 99%

Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

Lin,

Zhan,

Qin

et al. 2024

Foods

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“…On the surface of zein particles, there are a lot of hydrophobic amino acids, but there are no charged acidic, basic, or polar amino acids. Due to its hydrophobicity and biocompatibility, zein can be self-assembled into nanoparticles, which can be utilized as oral carriers for the delivery of biologically active hydrophobic substances in the medical and nutritional fields [12][13][14]. However, the strong hydrophobicity also limits its utilization in food and biomedical applications.…”

Section: Introductionmentioning

confidence: 99%

Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles

et al. 2023

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Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their “surfactant-free” nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle (θo/w) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems.

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Fiber complex‐stabilized high‐internal‐phase emulsion for allicin encapsulation: microstructure, stability, and thermal‐responsive properties

Zhu,

Peng,

Peng

et al. 2024

J Sci Food Agric

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BACKGROUNDStimuli‐responsive emulsions have garnered significant attention for their ability to enhance sensory qualities and control the release of encapsulated nutrient in emulsion‐based products. However, the characteristics of synthetic materials of fabricating stimuli‐responsive emulsions have been a crucial limitation in the food industry. Regulating the behavior of molecules at the interface could potentially achieve the desired stimuli‐responsive behavior, but currently there is limited information available.RESULTSHigh‐internal‐phase emulsions (HIPEs) were fabricated for the encapsulation of allicin, stabilized by a complex of 20 g kg−1 whey protein amyloid fibrils (WPF) and 20 g kg−1 glycyrrhizin fibers (GA). The intermolecular interactions between WPF and GA in the fiber complexes were predominantly governed by hydrophobic and electrostatic forces. These complexes adsorbed and stacked around the oil droplets, forming a protective interfacial film that enhanced droplet stability. An increased proportion of WPF (WPF = 3:1 or 4:1) surrounding the oil droplets enhanced the accelerated storage stability of HIPEs, with instability indexes approaching 0.2. Additionally, HIPEs displayed a temperature‐dependent modulus, with the emulsion stabilized by a WPF ratio of 3:1 showing the highest modulus at 85 °C. The encapsulation efficiency of allicin in HIPEs ranged from 88.69 ± 6.62% to 101 ± 1.37% at 25 °C, and from 31.95 ± 1.92% to 78.69 ± 4.63% after incubation at 85 °C for 8 h. The release profile of allicin from the HIPEs exhibited thermal responsiveness, depending on the interfacial content of GA.CONCLUSIONThese findings indicated that the thermal‐responsive properties of HIPEs can be strategically engineered by manipulating their interfacial characteristics. © 2024 Society of Chemical Industry.

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Construction of porous materials from Pickering high internal-phase emulsions stabilized by zein-Hohenbuehelia serotina polysaccharides nanoparticles and their adsortion performances

Cited by 16 publications

References 56 publications

Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles

Fiber complex‐stabilized high‐internal‐phase emulsion for allicin encapsulation: microstructure, stability, and thermal‐responsive properties

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