Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

Gómez-Estaca, Joaquín; Balaguer, Mari Pau; Gavara, Rafael; Hernández‐Muñoz, Pilar

doi:10.1016/j.foodhyd.2011.11.013

Cited by 294 publications

(138 citation statements)

References 44 publications

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“…[94] In addition, several attempts have been made to encapsulate curcumin by chemical/physicochemical and physical-mechanical methods including nanoparticles, liposomes, micelles, and phospholipid complexes to enhance its bioavailability and bioaccessibility. [95][96][97][98][99][100][101][102] …”

Section: Curcuma Zanthorrhizamentioning

confidence: 99%

Nutritional value, phytochemical composition, and biological activities of edibleCurcumaspecies: A review

Rajkumari

Sanatombi

2017

International Journal of Food Properties

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Plants belonging to the genus Curcuma are gaining importance globally as one of the significant ingredients in food and traditional medicines. Apart from being considered as nutritionally rich food products, interest in medicinal properties of Curcuma species has increased due to the discovery of novel bioactive compounds possessing wide bioactivities such as antioxidant, antiviral, antimicrobial, and anti-inflammation activities. This article summarizes the literature pertaining to the nutritional values, bioactive compounds, as well as the biological activities of 16 edible Curcuma species. Additionally, the bioavailability, cytotoxicity, and allied health benefits of these species are also discussed and highlighted. The brief information provided in this review will open future perspectives for investigations related to their possible use as functional foods and in pharmaceutical applications. ARTICLE HISTORY

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Section: Curcuma Zanthorrhizamentioning

confidence: 99%

Nutritional value, phytochemical composition, and biological activities of edibleCurcumaspecies: A review

Rajkumari

Sanatombi

2017

International Journal of Food Properties

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“…[2][3][4][5] The fabrication of zein-based nano/microparticles can be realized with various methods, including chemical crosslinking, 12 antisolvent precipitation, 13 supercritical anti-solvent technique, 14 spray drying, 15,16 emulsification-solvent evaporation, 17 and emulsification-precipitation-gelation technique. 18 These methods involve different mechanisms and vary in their simplicity and scale-up potential.…”

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confidence: 99%

Size-controlled fabrication of zein nano/microparticles by modified anti-solvent precipitation with/without sodium caseinate

Li¹,

Yan²,

Liu³

et al. 2017

IJN

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Zein-based nano/microparticles have been demonstrated to be promising carrier systems for both the food industry and biomedical applications. However, the fabrication of size-controlled zein particles has been a challenging issue. In this study, a modified anti-solvent precipitation method was developed, and the effects of various factors, such as mixing method, solvent/anti-solvent ratio, temperature, zein concentrations and the presence of sodium caseinate (SC) on properties of zein particles were investigated. Evidence is presented that, among the previously mentioned factors, the mixing method, especially mixing rate, could be used as an effective parameter to control the size of zein particles without changing other parameters. Moreover, through fine-tuning the mixing rate together with zein concentration, particles with sizes ranging from nanometers to micrometers and low polydispersity index values could be easily obtained. Based on the size-controlled fabrication method, SC-coated zein nanoparticles could also be obtained in a size-controlled manner by incubation of the coating material with the already-formed zein particles. The resultant nanoparticles showed better performance in both drug loading and controlled release, compared with zein/SC hybrid nanoparticles fabricated by adding aqueous ethanol solution to SC solution. The possible mechanisms of the nanoprecipitation process and self-assembly formation of these nanoparticles are discussed.

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“…The development of zein-based edible films and coatings through conventional techniques (casting, extrusion and co-extrusion) allows obtaining uniform and homogeneous materials with appropriate thickness. Electrospraying has also been applied in the production of food nanoparticles [37], nanofi bers [38], nanocapsules [39] and fi lms [28] obtained from zein protein. …”

Section: Zein Protein From Corn Grainmentioning

confidence: 99%

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Burgos¹,

Valdés²,

Jiménez³

2016

j renew mater

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In this study we provide an overview of the latest developments on the extraction, production, modifi cation and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible fi lms. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by giving an overview of the main developments and research topics in the chemistry and engineering aspects of protein-based biopolymers. These innovative raw materials have been evaluated for the production of biomaterials to be used in some key sectors, such as food packaging.

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Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

Cited by 294 publications

References 44 publications

Nutritional value, phytochemical composition, and biological activities of edibleCurcumaspecies: A review

Nutritional value, phytochemical composition, and biological activities of edibleCurcumaspecies: A review

Size-controlled fabrication of zein nano/microparticles by modified anti-solvent precipitation with/without sodium caseinate

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

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