Fabrication of stable zein nanoparticles by chondroitin sulfate deposition based on antisolvent precipitation method

Yuan, Yongkai; Li, Hao; Liu, Chengzhen; Zhu, Junxiang; Xu, Ying; Zhang, Shuaizhong; Fan, Minghao; Zhang, Dandan; Zhang, Yining; Zhang, Zijiao; Wang, Dongfeng

doi:10.1016/j.ijbiomac.2019.07.090

Cited by 77 publications

(36 citation statements)

References 40 publications

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“…1(a)). This observation agreed well with that of a previous study that reported the higher turbidity of 20:1 zein to chondroitin sulfate or zein to chondroitin ratio was related to their relatively higher particle size 39 . Moreover, when the mass ratio was 45:1 or 15:1, different amounts of macroscopic precipitates formed after centrifugation as centrifugal force increased, indicating that the ZPPs were unstable under gravity separation.…”

Section: Resultssupporting

confidence: 92%

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Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles

Liu

Shan

et al. 2020

J Sci Food Agric

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BACKGROUND Zein particles are unsuitable as stabilizers of Pickering emulsions because of their high hydrophobicity. However, few studies have reported on the use of a strong hydrophilic neutral polysaccharide to regulate its wettability. In this work, zein/pullulan complex particles (ZPPs) were formulated by an anti‐solvent method to fabricate Pickering emulsions. RESULTS The presence of pullulan increased the size, decreased the zeta, and provided excellent resistance to the gravitational separation of zein. Scanning electron microscopy (SEM) revealed that the shape of zein particles changed from spherical as they became aggregated ZPP nanoparticles. Fourier transform infrared (FTIR) spectroscopy indicated that the flocculation phenomenon of ZPPs was related to the hydrogen bond between zein and pullulan. Moreover, the hydrophobicity of zein was modified by hydrophilic pullulan to endow the ZPPs with nearly neutral wettability when the mass ratio was 15:1, allowing for the preparation of stable Pickering emulsions. In contrast to zein, the ZPPs contributed to building a compact interface layer around the droplets and smaller emulsion droplets. Under a certain ZPP concentration, the size and viscosity of emulsion increased with an increase in the oil volume fraction, indicating that the Pickering emulsions stabilized by ZPPs showed better stability against coalescence. Confocal laser scanning microscopy (CLSM) revealed that the ZPPs constructed a dense filling layer on the surface of oil droplets, thus further emphasizing that ZPPs can potentially be used in fabricating Pickering emulsion gels. CONCLUSION Zein/pullulan complex particles are an excellent Pickering emulsion gel stabilizer that can be used in the delivery system of bioactive substances in food formulations. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 92%

“…Resistance of ZPPs to gravitational separation was measured following the method described by Yuan et al 39 . with slight modifications.…”

Section: Methodsmentioning

confidence: 99%

Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles

Liu

Shan

et al. 2020

J Sci Food Agric

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“…While zein is typically not found in common food products as it lacks two essential amino acids, tryptophan and lysine, it has received increasing attention for applications in the field of material sciences, including film preparation [7] and nutrient delivery systems [8], due to its unique physicochemical properties. Zein is well-known for its self-assembly behavior by a simple liquid‒liquid dispersion preparation [9], and the resultant zein nanoparticles are ideal carriers of lipophilic bioactives due to strong hydrophobic interactions [10]. To improve the colloidal stability and redispersibility of zein nanoparticles, sodium caseinate (NaCas), an amphiphilic protein from milk, is often added as a stabilizer to form complex nanoparticles with zein [11,12,13].…”

Section: Introductionmentioning

confidence: 99%

Oxidized Dextran as a Macromolecular Crosslinker Stabilizes the Zein/Caseinate Nanocomplex for the Potential Oral Delivery of Curcumin

Rodriguez

Luo

2019

Molecules

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In this study, we prepared complex nanoparticles from a combination of two proteins and one polysaccharide for the encapsulation and delivery of lipophilic bioactive compounds. Two proteins, zein and sodium caseinate (NaCas), provided a hydrophobic core for the encapsulation of a lipophilic compound (curcumin), while a polysaccharide dialdehyde, oxidized dextran, served as the coating material and macromolecular crosslinker to create covalent linkage with two proteins for stabilization purposes. The heating time and crosslinker concentration were optimized to achieve the desirable colloidal stability in simulated gastric and intestinal fluids. Our results suggested that heating time played a more important role than the concentration of oxidized dextran. The optimized complex nanoparticles had a particle size of around 150 nm with a PDI < 0.1 and negative surface charge. Morphological observation by transmission electron microscopy revealed a spherical shape and uniform size distribution. Fourier transform infrared and fluorescence spectroscopies evidenced the formation of Schiff base complex, confirming the validity of covalent crosslinking. Furthermore, the complex nanoparticles demonstrated superior encapsulation properties for curcumin, showing an efficiency of >90% at 10% loading. A rather slow kinetic release profile of curcumin from complex nanoparticles was observed under simulated gastrointestinal conditions. The complex nanoparticles prepared from zein, NaCas, and oxidized dextran hold promising potential for the oral delivery of lipophilic bioactive compounds.

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“…Zein/CS nanoparticles have a regular spherical structure (Yuan et al, 2019). Electrostatic interactions, hydrogen bonding, and hydrophobic interactions participated in the formation of the nanoparticles.The nanoparticles have great stability to pH and heat treatment, but the stability to the ionic strength depends on the pH values.…”

Section: ι-Carrageenanmentioning

confidence: 99%

“…Zein/CS nanoparticles have a regular spherical structure (Yuan et al., 2019). Electrostatic interactions, hydrogen bonding, and hydrophobic interactions participated in the formation of the nanoparticles.…”

Section: Development Of 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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Fabrication of stable zein nanoparticles by chondroitin sulfate deposition based on antisolvent precipitation method

Cited by 77 publications

References 40 publications

Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles

Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles

Oxidized Dextran as a Macromolecular Crosslinker Stabilizes the Zein/Caseinate Nanocomplex for the Potential Oral Delivery of Curcumin

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

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