Effect of emulsifier on formation of zein based composite nanoparticles: Structure and stability
Year: 2024
Type: article
Abstract: In this study, the novel zein/emulsifier/pectin ternary composite particles (Z/Rha/P and Z/Lec/P) were successfully fabricated using an anti-solvent co-precipitation method with either rhamnolipid (Rha) and lecithin (Lec) as the emulsifier . The results indicated that the emulsifier evidently affected the microstructures and properties of zein based composite nanoparticles . Hydrogen bonding, electrostatic interactions, and hydrophobic effects were the main forces of the ternary composite particles formed. Moreover, the thermal stabilities of the Z/Rha/P and Z/Lec/P were enhanced by increasing their corresponding Rha and Lec contents. Meanwhile, Z/Rha/P and Z/Lec/P exhibited their good stabilities at pH levels ranging from 2.0 to 9.0. Notably, under salt ion concentrations of 25–500 mM, the Z/Rha/P were extremely unstable, whereas the Z/Lec/P particles exhibited good stability. Overall, this work sheds light on designing an emulsifier-enhanced stable delivery system for bioactive compounds , offering the potential for further advancements in nanoparticle-based delivery technologies.
Source: LWT
Authors: Xiaojing Wang, Huaide Xu, Fuguo Liu, Yongcai Li, Yang Bi, Bin Feng, Shaobo Du
Institutions: Gansu Agricultural University, Northwest A&F University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,570
OpenAlex ID: W4404630792