Hujun Xie,Chengzhi Liu,Jian Gao,Jieyu Shi,Fangfang Ni,Xin Luo,Ying He,Gerui Ren,Zisheng Luo
The Zein-Lecithin-Epigallocatechin gallate (EGCG) complex nanoparticles were fabricated by anti-solvent coprecipitation method. The Zein-Lecithin (Z-L) nanocomplexes exhibited great encapsulation efficiency of 68.5% for EGCG, and the encapsulated EGCG still had good antioxidative capacity. The cumulative release of EGCG in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were 19% and 92%, respectively, and the release was closest to Fick release in SGF and First release in SIF. Fluorescence spectroscopy (FL), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) experiments revealed that the EGCG was successfully encapsulated by Z-L nanocomplexes through electrostatic, hydrophobic and hydrogen bonding interactions. The Zein-Lecithin-EGCG complex nanoparticles exhibited excellent stability and great sustained-release performance, which will be the alternative for potential application in the food industry.
The loquat ( Eriobotrya japonica ) has high nutritional and economic values. However, loquat easily rots at room temperature, resulting in the loss of commodity value. In this study, zein, lecithin, and (−)-epigallocatechin gallate (EGCG) were used to prepare Zein-Lecithin-EGCG (Z-L/E) nanoparticles, and the effects of these nanoparticles on loquat quality were studied. EGCG addition affected the zeta potential values of the nanoparticles, which increased from −11.80 mV to −23.34 mV. The Fourier transform infrared (FTIR) results showed that electrostatic interactions and hydrogen bonding formed among lecithin, zein, and EGCG. The Z-L/E nanoparticles showed great antioxidant activity with the DPPH radical scavenging rate of 84.76% and the ABTS radical scavenging rate of 80.95% for Z-L/E 4:1 sample, and had good antibacterial ability by decreasing the growth rate of E. coli . The coating treatment with Z-L/E nanoparticles for loquats reduced the weight loss and the decay rate by 13.3% and 1.4%, respectively, during the storage at 25 °C for 22 days, and the decrease of titratable acidity (TA) and vitamin C (VC) content in loquats were also effectively delayed. The coating treatment with Z-L/E nanoparticles for loquats could significantly prolong the storage life of fruits and maintain the quality of fruits.
Peppermint oil emulsions were prepared by using zein-lecithin-EGCG (Z-L/E) complex nanoparticles as emulsifiers. The preparation conditions of emulsions were optimized via measuring the particle size, surface tension and stability of emulsions, and peppermint oil of 3% (particle size = 375 nm, polydispersity index (PDI) = 0.45), the zein:lecithin ratio of 4:1 ( w/w ) (particle size = 396 nm), and the zein:EGCG ratio of 10:1 ( w/w ) (surface tension = 47.32 N/m) was the optimal condition. The rapid stability analysis showed that the instability mechanism of emulsions was ascribed to creaming and stratification, and the stability mechanism of emulsions was explored, indicating that the complex nanoparticles adsorbed on the surface of oil droplets to give Pickering emulsions. Electronic tongue experiments showed that the Z-E/L 4:1 stabilized emulsion was distinguished from the other three samples due to its good stability. The electronic nose experiment could distinguish the emulsions with different droplet sizes.
危险品化学品经营许可证（带存储）