Novel core-shell nanoparticles: Encapsulation and delivery of curcumin using guanidine hydrochloride-induced oleosome protein self-assembly

Sun, Yu; Zhong, Mingming; Kang, Mengxue; Liao, Yi; Wang, Zhenxiao; Li, Yang; Qi, Baokun

doi:10.1016/j.lwt.2022.114352

Cited by 17 publications

(5 citation statements)

References 47 publications

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“…Previous studies have indicated that electrostatic interactions between zein nanoparticles and other bioactive compounds, such as quercetin and curcumin, can alter the zeta potential. 9,36 The observed zeta potential for the Zein/Que/Toc nanoparticles not only aligns with the widely accepted notion of adequate electrostatic stabilization (absolute value of the zeta potential exceeding 30 mV) but also underscores the effectiveness of incorporating α-tocopherol and quercetin into zein nanoparticles in maintaining nanoparticle stability. Additionally, the observed zeta potential of the Zein/Que/Toc nanoparticles aligns with the effectiveness of co-encapsulation in biological environments, validating the maintenance of colloidal stability.…”

Section: Effect Of Co-encapsulation Of Quercetin and α-supporting

confidence: 75%

Co-encapsulation of Quercetin and α-Tocopherol Bioactives in Zein Nanoparticles: Synergistic Interactions, Stability, and Controlled Release

Tadele,

Mekonnen

2024

ACS Appl. Polym. Mater.

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This study examined the capabilities of zein-based nanoparticles for the co-delivery of quercetin and α-tocopherol. The results demonstrated an optimal encapsulation efficiency of 96% with an average particle size of 50−320 nm, highlighting the proficiency of the method. Over 60 days, the retention release profiles showed gradual reductions, with the Zein/Que/Toc (20:1:1) and Zein/Que/Toc (20:1:25) formulations exhibiting distinct dynamics. In vitro analyses revealed controlled release, with quercetin reaching 79.7% and α-tocopherol reaching 60.4% after 8 h. The Zein/Que/Toc (20:1:5) combination exhibited a notable release of 73.1% over the same span, indicating a synergistic or stabilizing interplay between the co-encapsulated agents, which is beneficial for digestion. ATR-FTIR, rheology, and fluorescence spectroscopy investigations demonstrated key molecular interactions, including hydrogen bonding and hydrophobic forces. The integration of surfactants enhanced the photostability and retention of both bioactive compounds. This study emphasizes the vast potential of zein-based nanoparticles for bioactive co-delivery, with the Zein/ Que/Toc (20:1:5) formulation emerging as a viable candidate. These findings have implications for the pharmaceutical, nutraceutical supplement, drug, and functional food domains.

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Section: Effect Of Co-encapsulation Of Quercetin and α-supporting

confidence: 75%

Co-encapsulation of Quercetin and α-Tocopherol Bioactives in Zein Nanoparticles: Synergistic Interactions, Stability, and Controlled Release

Tadele,

Mekonnen

2024

ACS Appl. Polym. Mater.

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“…Rachtanapun et al (2021) found that the inclusion of curcumin extract into chitosanbased films enhanced the polymer matrix of chitosan through the interactions that occurred between the phenolic compounds from curcumin extract and chitosan matrix as well as enhanced the antioxidant activity of the film. Wang et al (2022) and Sun et al (2023b) successively implemented the Pickering emulsion strategy to improve the storage stability of the bioactive ingredients. Asik and Candogan (2014) investigated the impact of garlic oil inclusion in chitosan coatings as an alternative natural strategy to extend the shelf life of shrimp meat, and the obtained results revealed that garlic oil could be used as a natural antioxidant and antimicrobial in packaging systems.…”

Section: Introductionmentioning

confidence: 99%

Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets

Elsabagh

Ibrahim

Abd-Elaaty³

et al. 2023

Front. Sustain. Food Syst.

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Edible films and coatings offer great potential to support sustainable food production by lowering packaging waste, extending product shelf life, and actively preserving food quality. Using edible coatings containing plant extracts with antioxidant and antibacterial characteristics could help to enhance the quality and shelf life of fish products. In this study, the combination effect of chitosan with beetroot, curcumin, and garlic extracts on biogenic amines (BAs) reduction, biochemical quality [pH, thiobarbituric acid index (TBA), trimethylamine (TMA), and total volatile base (TVB)], shelf life and sensory characteristics of tuna filets was investigated over 14 days of refrigerated storage compared to control (uncoated) samples. The results showed that the coated samples experienced a lower increase in BAs levels than the control samples. Among the treated samples, chitosan incorporated with curcumin (CH-C) showed the highest reduction in BAs formation (1.45 – 19.33, 0.81 – 4.45, and 1.04 – 8.14 mg/kg), followed by chitosan with garlic (CH-G) (1.54 – 21.74, 0.83 – 5.77, and 1.08 – 8.84 mg/kg), chitosan with beetroot extract (CH-B) (1.56 – 31.70, 0.84 – 6.79, and 1.07 – 10.82 mg/kg), and chitosan without extract addition (CH) (1.62 – 33.83, 0.71 – 7.82 and 1.12 – 12.66 mg/kg) compared to control samples (1.62 – 59.45, 0.80 – 11.96, and 1.14 – 20.34 mg/kg) for histamine, cadaverine, and putrescine, respectively. In addition, the rate of increase in pH, TBA, TMA, and TVB of all coated treatments was lower than in the control samples. Sensory evaluation results revealed that chitosan-treated samples incorporated with beetroot, garlic, and curcumin extracts showed good quality and acceptability characteristics. Overall, chitosan edible coatings incorporated with beetroot, garlic, and curcumin extracts reduced the formation of biogenic amine, delayed biochemical deterioration, and extended the shelf life of tuna filets. Among the treated samples, CH-C demonstrated a remarkable superiority in all the studied parameters. Therefore, this study provides a promising strategy for the incorporation of active compounds in edible coatings to improve the quality and safety of foods during storage.

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“…The keratin extracted under conditions as part 2.2 described (200 W for 2 to 10 h and 100 to 600 W for 4 h) was characterized with raw chicken feather as control. For chemical structure, the samples were determined referring to previous study [30] . Keratin samples were ground with potassium bromide (KBr) under dried air, and then the mixture was pressed into a 1 mm pellet and scanned in a frequency from 4 000 to 400 cm −1 using Fourier transform infrared spectroscopy (FTIR) spectrometer (Model Nicolet Nexus 470, Thermo Fisher Scientific, Waltham, MA, USA).…”

Section: Methodsmentioning

confidence: 99%

Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterization

Qin¹,

Yang²,

Guo³

et al. 2023

Ultrasonics Sonochemistry

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Novel core-shell nanoparticles: Encapsulation and delivery of curcumin using guanidine hydrochloride-induced oleosome protein self-assembly

Cited by 17 publications

References 47 publications

Co-encapsulation of Quercetin and α-Tocopherol Bioactives in Zein Nanoparticles: Synergistic Interactions, Stability, and Controlled Release

Co-encapsulation of Quercetin and α-Tocopherol Bioactives in Zein Nanoparticles: Synergistic Interactions, Stability, and Controlled Release

Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets

Effect of ultrasound on keratin valorization from chicken feather waste: Process optimization and keratin characterization

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