Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin

Li, Xingfei; Maldonado, L.; Malmr, Morgan; Rouf, Tahrima B.; Hua, Yufei; Kokini, Jozef L.

doi:10.1016/j.foodhyd.2019.04.042

Cited by 53 publications

(16 citation statements)

References 42 publications

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“…A zein shell has a compact structure, which greatly affects the swelling, moisture resistance, and releasing properties of the complexes . F I G U R E 2 Sketch of procedures to prepare the following: (a) hollow prolamin/polysaccharide nanoparticles (adapted from Xu et al, 2011) and its representative morphology (i.e., hollow kafirin-based nanoparticles) (Li, Maldonado, et al, 2019); (b) solid core-shell structure with prolamin as the core (adapted from Xu et al, 2011), and its representative morphology (i.e., solid kafirin-based nanoparticles) (Li, Maldonado, et al, 2019); (c) solid core-shell structure with prolamin as the shell (adapted from Hu et al, 2019) and its representative morphology (i.e., solid zein-based nanoparticles)…”

Section: Solid Core-shell Structurementioning

confidence: 99%

Prolamin‐based complexes: Structure design and food‐related applications

Song

Sun

Gul

et al. 2021

Comp Rev Food Sci Food Safe

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Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin‐based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water‐soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin‐based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin‐based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure–function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.

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Section: Solid Core-shell Structurementioning

confidence: 99%

Prolamin‐based complexes: Structure design and food‐related applications

Song

Sun

Gul

et al. 2021

Comp Rev Food Sci Food Safe

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“…A plant‐based protein kafirin, which is the most abundant protein in sorghum, was used to fabricate hollow and solid nanoparticles with layer‐by‐layer coating using chitosan and dextran sulfate alternately (Li et al, ). For the fabrication of free (unloaded) hollow kafirin nanoparticles, first, sodium carbonate was nanoparticulated using the desolvation method by adding aqueous sodium carbonate solution in ethanol.…”

Section: Layer‐by‐layer (Lbl) Assemblymentioning

confidence: 99%

“…For the fabrication of free (unloaded) hollow kafirin nanoparticles, first, sodium carbonate was nanoparticulated using the desolvation method by adding aqueous sodium carbonate solution in ethanol. Then, the addition of sodium carbonate dispersion into kafirin solution in 70% ethanol, enabled kafirin to coat the surface of sodium carbonate nanoparticles forming a sacrificial core (Li et al, ). The sacrificial cores (sodium carbonate) were then leached out by mixing the final solution in distilled water, where the sodium carbonate is soluble, but kafirin is not.…”

Section: Layer‐by‐layer (Lbl) Assemblymentioning

confidence: 99%

“…(a) TEM images of free hollow, (c) curcumin‐loaded hollow, and (e) LbL curcumin‐loaded hollow kafirin nanoparticles. Reprinted from Li et al () with permissions of Elsevier. Red arrows show the thickness of the shell of hollow kafirin nanoparticles.…”

Section: Layer‐by‐layer (Lbl) Assemblymentioning

confidence: 99%

“…Design, fabrication, and utilization of nanoparticles from various sources have progressed significantly in the last two decades. The main use of these nanodelivery systems is to have controlled and targeted delivery of bioactive compounds (Li et al, ; Nahar et al, ) which include nutrients, genetic materials, and drugs or agrochemicals (Brannon‐Peppas & Blanchette, ; Kashyap, Xiang, & Heiden, ). The ability to effectively control the biophysical properties of nanoparticles of interest usually include, particle size, particle size distribution, particle shape, surface charge (characterized by the zeta potential), surface hydrophobic/hydrophilic properties, bioactive loading capacity, encapsulation efficiency, release profile and ease of fabrication and functionalization.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of the fabrication methods, formation dynamics, structure, and delivery performance of solid nanoparticles and hollow layer‐by‐layer edible/biodegradable nanodelivery systems

Turasan

Bonilla

Bozkurt

et al. 2020

J Food Process Engineering

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Aim: This article summarizes and reviews recent studies on nanoparticulation of solid and hollow nanoparticles using edible proteins and carbohydrates from plant and animal origin and shares new research conducted in our laboratory on fabrication of biopolymer-based nanodelivery systems. Methods:We compare the properties of nanoparticles fabricated using desolvation, coacervation, and layer-by-layer assembly. The parameters affecting the morphological and physical states of the nanodelivery systems as well as their abilities to encapsulate bioactive compounds, and the mechanisms of the nanoparticulation process are discussed in detail. Results:The article offers methods that need to be used with each nanoparticulation technique along with key characterization data obtained. The effect of varying a wide range of parameters on particle size, size distribution, morphology, effect of solvents and non-solvents, effect of surface charge of polyelectrolytes, effect of fabrication conditions are presented. Conclusions:We believe the article gives enough detail to give the reader useful information related to the performance of all the different nanoparticles studied in our laboratory over the last 6 years.Practical applications: Biopolymer based nanodelivery systems presented in this article, have great potential to be used in the nutraceutical, food, pharmaceutical industries as well as agriculture. The biodegradable and edible nature of these nanodelivery systems make them safe for incorporating into food and nutraceutical materials, because, the biopolymers used in their fabrication are biocompatible polymers of food origin that are generally recognized as safe (GRAS) (Food and Drug Administration, The Daily Journal of the United States Government, 2016). Therefore, use of edible polymer-based nanoparticles would be safer and less toxic and consequently better for all these industries. For example, in the food industry, antioxidant compounds can be encapsulated which would then be incorporated into packaging materials and that would help maintain freshness and good quality and would prevent oxidative deterioration of foods to increase shelf life. Pesticides and insecticides can also be encapsulated in these

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