Encapsulation and binding properties of curcumin in zein particles stabilized by Tween 20

Wang, Xiaoyong; Huang, Honglan; Chu, Xiangyu; Han, Yu; Li, Mengli; Li, Gaoyang; Liu, Xingyu

doi:10.1016/j.colsurfa.2019.05.094

Cited by 30 publications

(8 citation statements)

References 32 publications

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“…Moreover, they are also difficult to disperse when the nanoparticle dispersion is dehydrated and then rehydrated. This shortage can be solved by using small molecule surfactants ( Dai et al, 2017 ; Wang et al, 2019 ), proteins( Patel et al, 2010 ; Zhu et al, 2022 ), polysaccharides ( Hu et al, 2015 ; Zhang et al, 2021 ; Ghobadi-Oghaz et al, 2022 ), or protein/polysaccharide complexes ( Chang et al, 2017 ; Yao et al, 2018 ) to stabilize zein nanoparticles.…”

Section: Introductionmentioning

confidence: 99%

Curcumin encapsulated zein/caseinate-alginate nanoparticles: Release and antioxidant activity under in vitro simulated gastrointestinal digestion

Huang¹,

Zhan²,

Luo³

et al. 2023

Current Research in Food Science

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Section: Introductionmentioning

confidence: 99%

Curcumin encapsulated zein/caseinate-alginate nanoparticles: Release and antioxidant activity under in vitro simulated gastrointestinal digestion

Huang¹,

Zhan²,

Luo³

et al. 2023

Current Research in Food Science

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“…The development of particles and surfactant co-stabilized emulsion systems has been emerging as a research spot recently. Tween 20, a nonionic water-soluble surfactant, is widely used in the food industry, and it has been reported that Tween 20 may bind with zein molecules to form zein/Tween 20 complexes driven by hydrogen bonding and hydrophobic interactions, which improved the surface activity of zein nanoparticles [26,27]. Besides, the addition of different amounts of Tween 20 provided a variable interfacial volume fraction (Φ I = V surfactant /V emulsion , varied from 0.005 up to 0.04), which enabled the application of the pseudophase kinetic model in determining the interfacial concentration of antioxidant in emulsion system.…”

Section: Introductionmentioning

confidence: 99%

Interfacial Engineering of Pickering Emulsion Co-Stabilized by Zein Nanoparticles and Tween 20: Effects of the Particle Size on the Interfacial Concentration of Gallic Acid and the Oxidative Stability

et al. 2020

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Lipid oxidation is still one of the major food-safety issues associated with the emulsion-based food systems. Engineering the interfacial region is an effective way to improve the oxidative stability of emulsion. Herein, a novel Pickering emulsion with strong oxidative stability was prepared by using zein nanoparticles and Tween 20 as stabilizers (ZPE). The modulation effects of the particle size on the distribution of gallic acid (GA) and the oxidative stability of ZPE were investigated. In the absence of GA, Pickering emulsions stabilized with different sizes of zein nanoparticles showed similar oxidative stability, and the physical barrier effect took the dominant role in retarding lipid oxidation. Moreover, in the presence of GA, ZPE stabilized by zein nanoparticles with the averaged particle size of 130 nm performed stronger oxidation than those stabilized by zein nanoparticles of 70 and 220 nm. Our study revealed that the interfacial concentration of GA (GAI) was tuned by zein nanoparticles due to the interaction between them, but the difference in the binding affinity between GA and zein nanoparticles was not the dominant factor regulating the (GAI). It was the interfacial content of zein nanoparticles (Γ), which was affected by the particle size, modulated the (GAI) and further dominated the oxidative stability of ZPEs. The present study suggested that the potential of thickening the interfacial layer to prevent lipid oxidation was limited, increasing the interfacial concentration of antioxidant by interfacial engineering offered a more efficient alternative.

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“…The mixture was incubated for 30 min in a dark environment. Then, the absorbance was measured with a spectrophotometer (UV-3000, Insmark, Shanghai, China) at 517 nm ( 28 ). DPPH removal efficiency was calculated with the following equation.…”

Section: Methodsmentioning

confidence: 99%

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

et al. 2021

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In this study, the anti-solvent precipitation and a simple complex method were applied for the preparation of bacterial cellulose nanofiber/soy protein isolate (BCNs/SPI) colloidal particles. Fourier transform IR (FT-IR) showed that hydrogen bonds generated in BCNs/SPI colloidal particles via the anti-solvent precipitation were stronger than those generated in BCNs/SPI colloidal particles self-assembled by a simple complex method. Meanwhile, the crystallinity, thermal stability, and contact angle of BCNs/SPI colloidal particles via the anti-solvent precipitation show an improvement in comparison with those of BCNs/SPI colloidal particles via a simple complex method. BCNs/SPI colloidal particles via the anti-solvent precipitation showed enhanced gel viscoelasticity, which was confirmed by dynamic oscillatory measurements. Furthermore, high internal phase Pickering emulsions (HIPEs) were additionally stable due to their stabilization by BCNs/SPI colloidal particles via the anti-solvent precipitation. Since then, HIPEs stabilized by BCNs/SPI colloidal particles via the anti-solvent precipitation were used for the delivery of curcumin. The curcumin-loaded HIPEs showed a good encapsulation efficiency and high 2,2-diphenyl-1-picrylhydrazyl (DPPH) removal efficiency. Additionally, the bioaccessibility of curcumin was significantly increased to 30.54% after the encapsulation using the prepared HIPEs. Therefore, it can be concluded that the anti-solvent precipitation is an effective way to assemble the polysaccharide/protein complex particles for the stabilization of HIPEs, and the prepared stable HIPEs showed a potential application in the delivery of curcumin.

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Encapsulation and binding properties of curcumin in zein particles stabilized by Tween 20

Cited by 30 publications

References 32 publications

Curcumin encapsulated zein/caseinate-alginate nanoparticles: Release and antioxidant activity under in vitro simulated gastrointestinal digestion

Curcumin encapsulated zein/caseinate-alginate nanoparticles: Release and antioxidant activity under in vitro simulated gastrointestinal digestion

Interfacial Engineering of Pickering Emulsion Co-Stabilized by Zein Nanoparticles and Tween 20: Effects of the Particle Size on the Interfacial Concentration of Gallic Acid and the Oxidative Stability

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

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