High-dextrose equivalent maltodextrin enhances the stability of dihydromyricetin-loaded zein nanoparticles

Dihydromyricetin-loaded zein-maltodextrin (DMY/ Z -MD) nanoparticles were fabricated by pH-driven method. • Incorporation of maltodextrin (MD) improved the stability of zein nanoparticles. • The effect of the dextrose equivalent (DE) value of MD on the stability of zein nanoparticles was evaluated. Maltodextrin (MD), a polysaccharide produced by the partial hydrolysis of starch, serves as stabilizer for zein nanoparticles (NPs). MD exhibits distinct structural and functional properties depending on its dextrose equivalent (DE) value; however, its specific role in stabilizing zein NPs remains unclear. In this study, MD (DE 8, 12, and 18) was used as stabilizer to prepare dihydromyricetin (DMY) /zein-maltodextrin (DMY/ Z -MD) NPs. The resulting spherical NPs encapsulated DMY in an amorphous state, primarily through hydrogen bonding and electrostatic interactions. The thermal, ionic strength, and storage stability of the DMY/ Z -MD NPs were significantly enhanced with increasing DE values, a correlation further validated by molecular simulations. Furthermore, the antioxidant activity and drug release were largely independent of the DE value. This study elucidates the relationship between the DE value of MD and the stability of zein NPs, highlighting the critical role of high-DE MD for expanding the application in the food industry.