Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels

Soltani, Sahar; Madadlou, Ashkan

doi:10.1016/j.carbpol.2015.09.100

Cited by 84 publications

(26 citation statements)

References 30 publications

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“…These K results are similar to those reported in the present investigation for zein solutions with different ethanol concentrations. Soltani and Madadlou () reported the behavior of zein with a concentration of 2 mg/mL in 80% (v/v) aqueous ethanol solution. The results showed Newtonian behavior with a flow behavior index of n = 1 and a consistent index K = 0.03 at a 99% confidence interval of fit.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability

Rodríguez-Félix

Del‐Toro‐Sánchez

Cinco-Moroyoqui

et al. 2019

Journal of Food Science

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Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological applications, the bioavailability of quercetin is low due to physiological barriers. For this reason, an alternative is the protection of quercetin in matrices of biopolymers as zein. The objective of this work was to prepare and characterize quercetin‐loaded zein nanoparticles by electrospraying and its study of in vitro bioavailability. The physicochemical parameters such as viscosity, density, and electrical conductivity of zein solutions showed a dependence of the ethanol concentration. In addition, rheological parameters demonstrated that solutions of zein in aqueous ethanol present Newtonian behavior, rebounding in the formation of nanoparticles by electrospraying, providing spherical, homogeneous, and compact morphologies, mainly at a concentration of 80% (v/v) of ethanol and of 5% (w/v) of zein. The size and shape of quercetin‐loaded zein nanoparticles were studied by transmission electron microscopy (TEM), observing that it was entrapped, distributed throughout the nanoparticle of zein. Analysis by Fourier transform‐infrared (FT‐IR) of zein nanoparticles loaded with quercetin revealed interactions via hydrogen bonds. The efficacy of zein nanoparticles to entrap quercetin was particularly high for all quercetin concentration evaluated in this work (87.9 ± 1.5% to 93.0 ± 2.6%). The in vitro gastrointestinal release of trapped quercetin after 240 min was 79.1%, while that for free quercetin was 99.2%. The in vitro bioavailability was higher for trapped quercetin (5.9%) compared to free quercetin (1.9%), than of gastrointestinal digestion. It is concluded, that the electrospraying technique made possible the obtention of quercitin‐loaded zein nanoparticles increasing their bioavailability. Practical Application This type of nanosystems can be used in the food and pharmaceutical industry. Quercetin‐loaded zein nanoparticles for its improvement compared to free quercetin can be used to decrease the prevalence of chronic degenerative diseases by increasing of the bioavailability of quercetin in the bloodstream. Other application can be as an antioxidant system in functional foods or oils to increase shelf life.

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Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability

Rodríguez-Félix

Del‐Toro‐Sánchez

Cinco-Moroyoqui

et al. 2019

Journal of Food Science

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“…were tried that resulted in materials (PEs) with enhanced storage stability and improved creaming index (CI). 13,17,18 CS is a derivative of the alkaline deacetylation of chitin (second most abundant biopolymer) from the exoskeletal shells of insects, crustaceans and fungi. 19 It is known to have many promising biological properties such as non-toxicity, biodegradability and antimicrobial activity.…”

Section: Introductionmentioning

confidence: 99%

Formulation and characterization of zein/chitosan complex particles stabilized Pickering emulsion with the encapsulation and delivery of vitamin D₃

Shah

Mráz

2021

J Sci Food Agric

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BACKGROUND: Pickering emulsions (PEs) which are stabilized by solid particles instead of surfactants have recently attracted tremendous attentions due to their non-toxic and long-term stable nature. In the current study, we fabricated and characterized zein (ZN)/chitosan (CS) complex particles (ZNCSPs) stabilized PE for the encapsulation and delivery of vitamin D 3 . RESULTS: The ZNCSPs were synthesized with different ratios, i.e. 1:1, 1:1.5 and 1:2 to investigate the optimum ratio. Transmission electron microscopy observations showed the spherical nature with smooth surface of the obtained particles in the case of ZNCS ratio 1:1.5 and 1:2. Furthermore, ζ-potential values for the these particles were 32.53 ± 1.3 and 52.86 ± 0.68 mV respectively, indicating particles with (1:2) being more stable than 1:1.5. Thereafter, using these particles, the PEs were successfully formulated with different oil (medium chain triglyceride) fractions (330, 500 and 660 g kg −1 ). The emulsions were evaluated for stability during storage and against different environmental factors including pH, temperature and ionic strength on the creaming indices (CIs) of these emulsions. The results demonstrated that the PEs with oil fractions 330 and 500 g kg −1 exhibited significant stability during storage, particularly the ones with 500 g kg −1 oil fractions which were stable against all the tested parameters. Finally, the prepared PEs were evaluated as efficient delivery system by encapsulating and delivering vitamin D 3 . In vitro drug release profile confirmed sustained and controlled release of the encapsulated vitamin D 3 . CONCLUSION: Overall, our findings suggest that ZNCSPs can be promising stabilizers for stable PEs that can be used as potential delivery systems in food, cosmetic and pharmaceutical industries.

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“…To date, different protein-based particle stabilizers have been reported, including zein [22], whey protein [18], peanut protein [23], and soybean protein [24]. However, they are usually rigid particles, because they are generally prepared by heat treatment, or antisolvent precipitation, resulting in highly crosslinked polymer-based particles [25].…”

Section: Introductionmentioning

confidence: 99%

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Wang

2020

Molecules

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The aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules within tannic acid-induced gelatin hydrolysate (GED-TA) particles. The ability of the genipin-treated GED-TA (GP-GED-TA) to stabilize emulsions was evaluated by Turbiscan analysis and droplet-size changes. For comparison, gelatin hydrolysate (GE) and tannic acid-induced gelatin hydrolysate particles (GED-TA) were used as controls. The mean diameters of GED, GED-TA, and GP-GED-TA particles were 0.68 ± 0.1 nm, 66.2 ± 8.4 nm, and 66.9 ± 7.2 nm, respectively. Nanomechanic analysis using atomic force microscopy(AFM) indicated the average Young’s modulu of the GP-GED-TA particles was 760.8 ± 112.0 Mpa, indicating the GP-GED-TA were soft particles. The Turbiscan stability indexes (lower values indicate a more stable emulsion) of the emulsions stabilized with GED, GED-TA, and GP-GED-TA, after storage for three days, were 28.6 ± 1.5, 19.3 ± 4.8, and 4.4 ± 1.3, respectively. After one, or 60 days of storage, the volume-weighted mean diameters (D[4,3]) of oil droplets stabilized by GP-GED-TA were 1.19 ± 0.11 μm and 1.18 ± 0.1 µm, respectively. The D[4,3] of oil droplets stabilized by GED-TA, however, increased from 108.3 ± 5.1 μm to 164.3 ± 19.1 μm during the storage. Overall, the GP-GED-TA gel particles have considerable potential for stabilization of O/W emulsions in food products.

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Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels

Cited by 84 publications

References 30 publications

Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability

Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability

Formulation and characterization of zein/chitosan complex particles stabilized Pickering emulsion with the encapsulation and delivery of vitamin D₃

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

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Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels

Cited by 84 publications

References 30 publications

Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability

Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability

Formulation and characterization of zein/chitosan complex particles stabilized Pickering emulsion with the encapsulation and delivery of vitamin D3

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

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Formulation and characterization of zein/chitosan complex particles stabilized Pickering emulsion with the encapsulation and delivery of vitamin D₃