Physical chemical study of zein and arabinogalactans or glucuronomannans polyelectrolyte complexes and their film-forming properties

Silva, Caroline E.P. da; Oliveira, Marco Aurélio Schüler de; Simas, Fernanda Fogagnoli; Riegel‐Vidotti, Izabel C.

doi:10.1016/j.foodhyd.2019.105394

Cited by 20 publications

(12 citation statements)

References 67 publications

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“…The zeta potential value indicates the electric potential at the slipping surface of the NPs (da Silva et al., 2020). Figure 1c,d shows the zeta potential of the ZG and ZWG NPs with various mass ratios of zein to GA under neutral conditions.…”

Section: Resultsmentioning

confidence: 99%

Single‐layer and double‐layer zein–gum arabic nanoencapsulations: Preparation, structural characterization, thermal properties, and controlled release in the gastrointestinal tract

Huang

Wang

2022

Journal of Food Science

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Encapsulation is one of the most convenient ways to increase the solubility of hydrophobic compounds and enhance the protection of sensitive compounds.The development of natural and edible encapsulation systems is a challenge for the food industry. This study explored two kinds of nanoparticles (NPs) made by zein and gum arabic (GA) and investigated the protective and controlled release effect of the formed NPs on rutin. Single-layer NPs (ZG) formed with a zein and GA mixture and double-layer NPs (ZWG) with one inner layer of zein and one outer layer of GA were prepared with a series of mass ratios of zein to GA. The particle size, polydispersity index, and zeta potential were obtained, and the structure and morphology of the NPs were observed using scanning electron microscopy. As shown by the differential scanning calorimeter and thermogravimetric analysis, the heat resistance of ZG is higher than the heat resistance of ZWG. ZG showed slower release of rutin in the simulated gastric and small intestinal solutions than ZWG. These results will help in understanding the different behaviors of protection and controlled release of layered NPs made by mixtures of biopolymers, which can be directly applied to the design of delivery systems of sensitive bioactive compounds in the food industry.

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Section: Resultsmentioning

confidence: 99%

Single‐layer and double‐layer zein–gum arabic nanoencapsulations: Preparation, structural characterization, thermal properties, and controlled release in the gastrointestinal tract

Huang

Wang

2022

Journal of Food Science

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“…However, the most intriguing result of mixing order against all polysaccharides is smaller for nanoprecipitation of zein to polysaccharide solution. This result explains that zein diffusion was relatively easier due to its lower molar mass; the polysaccharide could accommodate zein to stabilize the formed particle [74].…”

Section: Mixing Ordermentioning

confidence: 93%

“…Final volume ratio polysaccharide:Zein = 1:1 (concentration of each polymers is 1 mg/mL), two methods were used: nanoprecipitation (n) and desolvation (d) [74] Acacia mearnsii gum (GN)…”

Section: Zeinmentioning

confidence: 99%

A Review of Gum Hydrocolloid Polyelectrolyte Complexes (PEC) for Biomedical Applications: Their Properties and Drug Delivery Studies

et al. 2021

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The utilization of natural gum polysaccharides as the vehicle for drug delivery systems and other biomedical applications has increased in recent decades. Their biocompatibility, biodegradability, and price are much cheaper than other materials. It is also renewable and available in massive amounts, which are the main reasons for its use in pharmaceutical applications. Gum can be easily functionalized with other natural polymers to enhance their applications. Various aspects of the utilization of natural gums in the forms of polyelectrolyte complexes (PECs) for drug delivery systems are discussed in this review. The application of different mathematical models were used to represent the drug release mechanisms from PECs; these models include a zero-order equation, first-order equation, Higuchi, simplified Higuchi, Korsmeyer–Peppas, and Peppas–Sahlin.

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“…Studies have attempted to form prolamin‐based complexes using other methods, such as ethanol‐induced (Liu, Li, Mao, & Gao, 2018), pH‐ and heat‐induced (Chang, Wang, Hu, & Luo, 2017b; Veneranda et al., 2018; Wang & Zhang, 2019), complex coacervation (da Silva, de Oliveira, Simas, & Riegel‐Vidotti, 2020; Kaushik et al., 2019), supercritical antisolvent (Franco, Reverchon, & De Marco, 2018; Li & Zhao, 2017), electrohydrodynamic atomization (Gomez‐Estaca, Balaguer, Gavara, & Hernandez‐Munoz, 2012), and spray drying methods (Tsai & Weng, 2019). These methods are used to form zein and/or gliadin‐based complexes, but their application to prepare hordein and/or kafirin‐based complexes has not been investigated.…”

Section: Prolamin/polysaccharide Binary Complexesmentioning

confidence: 99%

Prolamin‐based complexes: Structure design and food‐related applications

Song

Sun

Gul

et al. 2021

Comp Rev Food Sci Food Safe

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Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin‐based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water‐soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin‐based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin‐based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure–function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.

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Physical chemical study of zein and arabinogalactans or glucuronomannans polyelectrolyte complexes and their film-forming properties

Cited by 20 publications

References 67 publications

Single‐layer and double‐layer zein–gum arabic nanoencapsulations: Preparation, structural characterization, thermal properties, and controlled release in the gastrointestinal tract

Single‐layer and double‐layer zein–gum arabic nanoencapsulations: Preparation, structural characterization, thermal properties, and controlled release in the gastrointestinal tract

A Review of Gum Hydrocolloid Polyelectrolyte Complexes (PEC) for Biomedical Applications: Their Properties and Drug Delivery Studies

Prolamin‐based complexes: Structure design and food‐related applications

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