Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties

Liu, Qingguan; Jing, Yuequn; Han, Cuiping; Zhang, Han; Tian, Yumeng

doi:10.1016/j.foodhyd.2019.02.003

Cited by 198 publications

(75 citation statements)

References 46 publications

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“…Similar observation was also reported by Liu et al. (2019), pointing out that coating with a protein‐based delivery zein nanoparticles could control the release of the bioactive compound inside.…”

Section: Resultssupporting

confidence: 87%

Preparation and characterization of gamma oryzanol loaded zein nanoparticles and its improved stability

Rodsuwan

Pithanthanakul

Thisayakorn

et al. 2020

Food Science & Nutrition

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Gamma oryzanol (GO), a bioactive ingredient found in rice bran oil, performs a variety of biological effects such as antioxidant activity, reduction of total cholesterol, anti‐inflammation, and antidiabetes. However, GO is water‐insoluble and normally degrades through oxidation. Thus a nano‐encapsulation technique was investigated to improve its stability and quality. In this research, gamma oryzanol was successfully encapsulated into zein nanoparticles. The fabrication parameters including pH, zein concentration (0.3, 0.4, and 0.5% w/v), and % GO loading (30, 40, and 50% by weight) were investigated. Particle size, zeta potential, yield, encapsulation efficiency and the stability or GO retention during the storage were determined. The morphology of gamma oryzanol loaded zein nanoparticles (GOZNs) was observed by scanning electron micrographs and transmission electron microscope. The increase of zein concentration and % GO loading resulted to an increase of yield, encapsulation efficiency, and particle size. The particle size of the GOZNs ranged from 93.24–350.93, and 144.13–833.27, and 145.27–993.13 nm for each zein concentration with 3 loading levels, respectively. Nano‐encapsulation exhibited higher % GO retention compared with nonencapsulated GO during 60 days storage both at 4°C and −18°C. In vitro study indicated the sustained release of GO in the simulated gastric fluid followed by simulated intestinal fluid. This finding indicated a high potential for the application of insoluble GO with improved stability by encapsulation with the hydrophobic zein protein.

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Section: Resultssupporting

confidence: 87%

Preparation and characterization of gamma oryzanol loaded zein nanoparticles and its improved stability

Rodsuwan

Pithanthanakul

Thisayakorn

et al. 2020

Food Science & Nutrition

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“…The apparent size and zeta potential of the samples were analyzed by Dynamic Light Scattering (Malvern Zetasizer Nano ZS, Worcestershire, UK) using a previously described method [ 25 ]. Distilled water was used to dilute the sample solutions at a ratio of 1:200, and the pH of solutions was adjusted to 4.5 with 1 M NaOH and 1 M HCl.…”

Section: Methodsmentioning

confidence: 99%

Molecular Properties of Flammulina velutipes Polysaccharide–Whey Protein Isolate (WPI) Complexes via Noncovalent Interactions

Shang

Liao

Jin

et al. 2020

Foods

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Whey protein isolate (WPI) has a variety of nutritional benefits. The stability of WPI beverages has attracted a large amount of attention. In this study, Flammulina velutipes polysaccharides (FVPs) interacted with WPI to improve the stability via noncovalent interactions. Multiple light scattering studies showed that FVPs can improve the stability of WPI solutions, with results of radical scavenging activity assays demonstrating that the solutions of the complex had antioxidant activity. The addition of FVPs significantly altered the secondary structures of WPI, including its α-helix and random coil. The results of bio-layer interferometry (BLI) analysis indicated that FVPs interacted with the WPI, and the equilibrium dissociation constant (KD) was calculated as 1.736 × 10−4 M in this study. The in vitro digestibility studies showed that the FVPs protected WPI from pepsin digestion, increasing the satiety. Therefore, FVPs effectively interact with WPI through noncovalent interactions and improve the stability of WPI, with this method expected to be used in protein-enriched and functional beverages.

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“…The increase of fluorescence intensity indicates a more hydrophobic environment surrounding tyrosine residues, suggesting changes in the structure of zein molecules. Previous researches has proved that the fluorescence intensity of zein increases after forming complexes with polysaccharides, such as hyaluronic acid and sodium hyaluronate (Liu, Jing, Han, Zhang, & Tian, 2019), PGA (Sun et al., 2016; Sun, Dai, & Gao, 2017b; Wei, Yu et al., 2019), chitosan (Ren et al., 2019), and agar (Kaushik, Rawat, Aswal, Kohlbrecher, & Bohidar, 2019). However, after the compounds are encapsulated into nanoparticles, the fluorescence intensity of zein decreases due to fluorescence quenching, suggesting that the interactions occur between zein and compounds (Chen et al., 2020; Sun et al., 2016; Wei, Yu et al., 2019).…”

Section: Zein/polysaccharide Nanoparticlesmentioning

confidence: 99%

Development of a nanoparticle delivery system based on zein/polysaccharide complexes

2020

Journal of Food Science

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Zein, an alcohol-soluble protein in corn, can self-assemble into spherical nanoparticles, which makes it an ideal carrier material for the encapsulation of hydrophobic bioactive molecules. However, zein nanoparticles easily aggregate in water and are sensitive to enzymatic degradation in the digestive system. A strategy to overcome their limitations is the incorporation of polysaccharides as a second polymer layer that provides stability to zein nanoparticles. This review introduces the characteristics of zein as they relate to understanding the formation of zein/polysaccharide nanoparticles. Particular attention is paid to the preparation methods for the zein/polysaccharide nanoparticles, as well as to the morphological observation methods and detection mechanism. Moreover, the properties and applications of zein/polysaccharide nanoparticles are highlighted.

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Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties

Cited by 198 publications

References 46 publications

Preparation and characterization of gamma oryzanol loaded zein nanoparticles and its improved stability

Preparation and characterization of gamma oryzanol loaded zein nanoparticles and its improved stability

Molecular Properties of Flammulina velutipes Polysaccharide–Whey Protein Isolate (WPI) Complexes via Noncovalent Interactions

Development of a nanoparticle delivery system based on zein/polysaccharide complexes

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