Effects of different alcohol and ultrasonic treatments on thermal and structural properties of zein‐starch sodium octenyl succinate composite nanoparticles
Abstract:The objective of this study is to prepare zein/starch sodium octenyl succinate composite nanoparticles (ZSPs) via anti-solvent precipitation technology and characterize their colloidal properties. The effects of polar solvents, ultrasonic treatment time, and concentrations of starch sodium octenyl succinate were investigated. We measured the particle size distribution, hydrophobicity, and apparent structures of the composite nanoparticles. Ultrasonic treatment time (0-25 min) was found to play an important rol… Show more
“…The maximum thermal degradation temperature of the composite nanoparticles was lower than that of zein and HP-β-CD nanoparticles, indicating that complexation improved the thermal stability of the system 30 . The maximum thermal degradation temperature of QCZH was close to that of zein-HP-β-CD, but when the temperature was increased to 250 °C, the mass loss of QCZH was significantly lower than that of zein-HP-β-CD, mainly because the core-shell nanostructure containing nutrient molecules had a tighter binding effect, which was consistent with the results reported in the study of Lai et al 32 . Fig.…”
In this study, composite nanoparticles consisting of zein and hydroxypropyl beta-cyclodextrin were prepared using a combined antisolvent co-precipitation/electrostatic interaction method. The effects of calcium ion concentration on the stability of the composite nanoparticles containing both curcumin and quercetin were investigated. Moreover, the stability and bioactivity of the quercetin and curcumin were characterized before and after encapsulation. Fluorescence spectroscopy, Fourier Transform infrared spectroscopy, and X-ray diffraction analyses indicated that electrostatic interactions, hydrogen bonding, and hydrophobic interactions were the main driving forces for the formation of the composite nanoparticles. The addition of calcium ions promoted crosslinking of the proteins and affected the stability of the protein–cyclodextrin composite particles through electrostatic screening and binding effects. The addition of calcium ions to the composite particles improved the encapsulation efficiency, antioxidant activity, and stability of the curcumin and quercetin. However, there was an optimum calcium ion concentration (2.0 mM) that provided the best encapsulation and protective effects on the nutraceuticals. The calcium crosslinked composite particles were shown to maintain good stability under different pH and simulated gastrointestinal digestion conditions. These results suggest that zein–cyclodextrin composite nanoparticles may be useful plant-based colloidal delivery systems for hydrophobic bio-active agents.
“…The maximum thermal degradation temperature of the composite nanoparticles was lower than that of zein and HP-β-CD nanoparticles, indicating that complexation improved the thermal stability of the system 30 . The maximum thermal degradation temperature of QCZH was close to that of zein-HP-β-CD, but when the temperature was increased to 250 °C, the mass loss of QCZH was significantly lower than that of zein-HP-β-CD, mainly because the core-shell nanostructure containing nutrient molecules had a tighter binding effect, which was consistent with the results reported in the study of Lai et al 32 . Fig.…”
In this study, composite nanoparticles consisting of zein and hydroxypropyl beta-cyclodextrin were prepared using a combined antisolvent co-precipitation/electrostatic interaction method. The effects of calcium ion concentration on the stability of the composite nanoparticles containing both curcumin and quercetin were investigated. Moreover, the stability and bioactivity of the quercetin and curcumin were characterized before and after encapsulation. Fluorescence spectroscopy, Fourier Transform infrared spectroscopy, and X-ray diffraction analyses indicated that electrostatic interactions, hydrogen bonding, and hydrophobic interactions were the main driving forces for the formation of the composite nanoparticles. The addition of calcium ions promoted crosslinking of the proteins and affected the stability of the protein–cyclodextrin composite particles through electrostatic screening and binding effects. The addition of calcium ions to the composite particles improved the encapsulation efficiency, antioxidant activity, and stability of the curcumin and quercetin. However, there was an optimum calcium ion concentration (2.0 mM) that provided the best encapsulation and protective effects on the nutraceuticals. The calcium crosslinked composite particles were shown to maintain good stability under different pH and simulated gastrointestinal digestion conditions. These results suggest that zein–cyclodextrin composite nanoparticles may be useful plant-based colloidal delivery systems for hydrophobic bio-active agents.
“…In addition to the commonly used aqueous ethanol solution, aqueous isopropanol solution, aqueous acetone solution, lactic acid, and glacial acetic acid all can be used as solvents for prolamin film-forming solutions [39]. Different organic solvents have different polarities, and their main functional groups are hydroxyl, carboxyl, and carbonyl groups, respectively, which carry different electronegativities, thus affecting the folding and unfolding of hydrophobic long chains of prolamins as well as their state of dissolution and dispersion in solution [41]. Nathania et al [42] investigated the effect of solvent polarity on the film properties of kafirin and showed that with reduced solvent polarity, the α-helical of kafirin in the solvent tends to increase but the water contact angle increases.…”
Section: Preparation Of Coating Solutionsmentioning
Foods are susceptible to deterioration and sour due to external environmental influences during production and storage. Coating can form a layer of physical barrier on the surface of foods to achieve the purpose of food preservation. Because of its good barrier properties and biocompatibility, prolamin-based film has been valued as a new green and environment-friendly material in the application of food preservation. Single prolamin-based film has weaknesses of poor toughness and stability, and it is necessary to select appropriate modification methods to improve the performance of film according to the application requirements. The practical application effect of film is not only affected by the raw materials and the properties of the film itself, but also affected by the selection of preparation methods and processing techniques of film-forming liquid. In this review, the properties and selection of prolamins, the forming mechanisms and processes of prolamin-based coatings, the coating techniques, and the modifications of prolamin-based coatings were systematically introduced from the perspective of food coating applications. Moreover, the defects and deficiencies in the research and development of prolamin-based coatings were also reviewed in order to provide a reference for the follow-up research on the application of prolamin-based coatings in food preservation.
“…However, the zein/OSA-modified starch complex nanoparticles aggregated as the NaCl concentration increased, even though the addition of OSA-modified starch improved the stability of zein. Another piece of research has focused on the effects of preparation conditions (polar solvents, ultrasonic, and concentrations of OSA-modified starch) on the solubility and thermal stability of zein/OSA-modified starch complex nanoparticles [16]. However, no publications on zein/OSA-modified starch complex nanoparticles focus on their stability against pH variations, even though the instability of zein at the pI has been emphasized.…”
Ensuring the stability of zein nanoparticles at different pH levels is crucial for their application as nanocarriers. In this study, octenyl succinic anhydride-modified starch (OSA-modified starch) was employed to enhance the stability of zein nanoparticles against different pH levels by forming complex nanoparticles with OSA-modified starch. The effect of preparation pH on the stability of the zein/OSA-modified starch nanoparticles was investigated. Sedimentation occurred in zein nanoparticles as the pH reached the isoelectric point. However, the stability of zein nanoparticles at various pH levels significantly improved after adding OSA-modified starch to form zein/OSA-modified starch nanoparticles regardless of whether they were prepared under acidic or alkaline pH conditions. Notably, the stability of zein/OSA-modified starch nanoparticles prepared at an acidic pH was higher than that of those prepared at an alkaline pH, thereby highlighting the critical role of the preparation pH for zein/OSA-modified starch in maintaining the stability of zein. The stable zein/OSA-modified starch nanoparticles developed in this study exhibit significant potential for use in delivery systems across various pH environments.
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