Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin

Li, Hao; Wang, Dongfeng; Liu, Chengzhen; Zhu, Junxiang; Fan, Minghao; Sun, Xun; Wang, Teng; Xu, Ying; Cao, Yanping

doi:10.1016/j.foodhyd.2018.08.002

Cited by 219 publications

(90 citation statements)

References 30 publications

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“…The band in 3100–3500 cm −1 was due to the O–H stretching vibration of the hydroxyl group. In the spectra of zein and CS/OZN composite films, the characteristic peaks of the hydroxyl group were at 3306 and 3316 cm −1 , respectively, which was similar to the result of Li et al [54]. The first characteristic peaks of zein were 1658 cm −1 (amide I, C=O stretching) and 1538 cm −1 (amide II, N−H bending).…”

Section: Resultssupporting

confidence: 85%

Preparation and Characterization of Corn Starch Bio-Active Edible Packaging Films Based on Zein Incorporated with Orange-Peel Oil

et al. 2019

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Zein, corn starch (CS), and orange-peel oil (OPO) extracted from orange peels were used to prepare novel corn starch/orange-peel oil/zein nanocapsules (OZN) bio-active food packaging materials. The results showed that the OZN were round, smooth and in compact morphology with an average diameter of 102.7 ± 10.5 nm from OPO and zein (3:10, w/w). By testing the turbidity and atomic force microscopy (AFM) of OZN and the mechanical properties and water vapor permeability of the composite films, the comprehensive properties of composite films with different mass ratios were analyzed. It showed that the addition of OZN improved the mechanical and moisture barrier properties and extended the release time of OPO. When the ratio of OZN and CS is 5:5, the highest elongation at break and tensile strengths is achieved, at values of 30.91% ± 2.52% and 12.19 ± 1.97 MPa respectively. The relative release concentration of OPO was highest at a ratio of 5/5, and over time it would last longer to maintain a higher release concentration. Besides, the oxidation resistance of the composite film was good, especially when the ration of starch CS to OZN was 5/5, it had the highest DPPH radical scavenging activity (30.16% ± 1.69%). Thus, it can be used as a bio-active edible food packaging film to ensure the safety of food products and reduce environmental pressure to some extent.

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Section: Resultssupporting

confidence: 85%

Preparation and Characterization of Corn Starch Bio-Active Edible Packaging Films Based on Zein Incorporated with Orange-Peel Oil

et al. 2019

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“…Soluble soybean polysaccharide (SSP), extracted from soybeans [ 97 ] can preserve protein particles at low pH values because acidic pH, heat, and salt do not affect solutions viscosity of SSP. It is used to stabilize emulsions, and due to its film forming and adhesion properties, it is suitable for the coating of microcapsules [ 146 , 147 ].…”

Section: Coating Materials For Encapsulationmentioning

confidence: 99%

Role of the Encapsulation in Bioavailability of Phenolic Compounds

et al. 2020

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Plant-derived phenolic compounds have multiple positive health effects for humans attributed to their antioxidative, anti-inflammatory, and antitumor properties, etc. These effects strongly depend on their bioavailability in the organism. Bioaccessibility, and consequently bioavailability of phenolic compounds significantly depend on the structure and form in which they are introduced into the organism, e.g., through a complex food matrix or as purified isolates. Furthermore, phenolic compounds interact with other macromolecules (proteins, lipids, dietary fibers, polysaccharides) in food or during digestion, which significantly influences their bioaccessibility in the organism, but due to the complexity of the mechanisms through which phenolic compounds act in the organism this area has still not been examined sufficiently. Simulated gastrointestinal digestion is one of the commonly used in vitro test for the assessment of phenolic compounds bioaccessibility. Encapsulation is a method that can positively affect bioaccessibility and bioavailability as it ensures the coating of the active component and its targeted delivery to a specific part of the digestive tract and controlled release. This comprehensive review aims to present the role of encapsulation in bioavailability of phenolic compounds as well as recent advances in coating materials used in encapsulation processes. The review is based on 258 recent literature references.

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“…This type of measurement can also be used to monitor the degradation of emulsions during preparation or storage. In some cases, the interactions between different components within emulsions can also be monitored using rheological measurements, for example, bioactives (curcumin, carotene, vitamins, and quercetin) (Araiza‐Calahorra, Akhtar, & Sarkar, ; Chen et al, ; Geremias‐Andrade, Souki, Moraes, & Pinho, ; Lu, Zheng, & Miao, ), proteins (Balakrishnan, Nguyen, Schmitt, Nicolai, & Chassenieux, ; Li & Zhao, ), and polysaccharides (Bai, Huan, Li, & McClements, ; Li et al, ). Similarly, rheology measurements can be used to measure changes in the properties of the gastrointestinal fluids that influence the digestion and absorption of macronutrients and bioactive components (Fu et al, ; Liu, Wang, McClements, & Zou, ).…”

Section: Introductionmentioning

confidence: 99%

A review of the rheological properties of dilute and concentrated food emulsions

Zhu

Gao

Liu

et al. 2019

Journal of Texture Studies

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Rheology is a powerful and versatile analytical tool for providing information about changes in the composition, structure, and interactions of food emulsions. Moreover, an understanding of emulsion rheology is essential for designing efficient food processing operations and emulsion‐based foods with the desired physicochemical, sensory, and nutritional attributes, such as appearance, texture, flavor, shelf life, and bioavailability. This article provides a brief overview of the current understanding of food emulsions, with a focus on how their viscosity is related to the properties of the emulsion droplets present.

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Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin

Cited by 219 publications

References 30 publications

Preparation and Characterization of Corn Starch Bio-Active Edible Packaging Films Based on Zein Incorporated with Orange-Peel Oil

Preparation and Characterization of Corn Starch Bio-Active Edible Packaging Films Based on Zein Incorporated with Orange-Peel Oil

Role of the Encapsulation in Bioavailability of Phenolic Compounds

A review of the rheological properties of dilute and concentrated food emulsions

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