Innovative Food Science & Emerging Technologies
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2024
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IF 6.3
Wujun You,Hongge Liu,Benjamin Ndeshipanda Kashenye,Yinghao Li,Huijuan Zheng,Qiuting Zhang
The research on the application of ultrasound in food processing has been increasing in recent years. In particular, using ice-bath temperature-controlled ultrasound (IBU) to minimize the effects of thermal aspects has been the main focus. However, this approach does not maximize the utilization of energy. Therefore, this study aims to compare the effect of non-temperature-controlled ultrasound (NTU) and temperature-controlled ultrasound (TU), with IBU on the structure and properties of zein. To further explore the role and mechanism of thermal effects in ultrasound processes. Firstly, particle size, zeta potential, hydrophobicity, and thermal stability of zein nanoparticles prepared using various ultrasound-assisted methods were characterized. Compared to the particle size in the IBU group, the NTU group consistently had smaller particles under the same power conditions (e.g., 197 nm versus 176 nm at U1). The particle size in the TU group changes depending on the temperature (e.g., from native 225 nm down to 185 nm). As for the denaturation temperatures, the NTU group (88.9 °C) was significantly higher than that of the IBU (75.76 °C) and TU groups (e.g., 76.9 °C at treatment temperatures of 30 °C). In all, IBU reduces the thermal stability, while NTU treatment enhances it. Furthermore, UV, fluorescence, and CD spectra results indicate that both NTU and TU groups significantly reduce the α-helix structure by unfolding and exposing more internal hydrophobic groups of zein than the IBU group. These results indicate that the effects of ultrasound on zein are closely related to the heating source during the ultrasonic process. IBU could be utilized to maximize the reduction of denaturation levels, but NTU may exhibit superior performance such as protein modification, reducing particle size, or enhancing stability in industrial production.
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Foods
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2024
·Vol. 13
·期 13
·2040
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IF 4.7
Yupeng Ren,Jianhui An,Cheng Tian,Longchen Shang,Yexing Tao,Lingli Deng
Electrospinning biopolymer nanofibers have emerged as promising candidates for food packaging applications. In this study, dextran/zein nanofibers were fabricated using electro-blown spinning and subsequently cross-linked via the Maillard reaction (MR) at 60 °C and 50% relative humidity. Compared to traditional electrospinning, the introduction of air-blowing improved the sample preparation speed by 10 times. SEM analysis revealed that the nanofiber morphology remained stable upon MR treatment for 24 h. FTIR spectroscopy confirmed that the MR led to a deformation in the protein conformation and an increase in hydrophilicity and elasticity in the nanofibers cross-linked for 6 h. MR treatment for 18 h considerably enhanced the hydrophobicity and elastic modulus owing to covalent bond formation. Thermal analysis indicated an improved thermal stability with increasing MR duration. Mechanical property analysis revealed an increase in elastic modulus and a decrease in elongation at break for the nanofibers cross-linked for more than 6 h, indicating a trade-off between rigidity and flexibility. Notably, the water vapor permeability of the nanofibers cross-linked for 6 and 18 h was remarkably higher, which can be ascribed to the fiber morphology retention upon water evaporation. Overall, MR-cross-linked dextran/zein/xylose nanofibers showed tunable properties, making them a suitable encapsulation system for bioactive compounds.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Jianyu Huang,Jiahao Liao,Xiaoqiong Li,Hui Zhao,Hongxia Li,Jian Kuang,Jianqiang Li,Jinbin Guo,Tao Huang,Jinjun Li
In this study, in order to solve the application problems of poor water solubility and low bioavailability of quercetin, we prepared a nano-delivery system with core-shell structure by anti-solvent method, including a hydrophilic shell composed of tea saponin and a hydrophobic core composed of Zein, which was used to improve the delivery efficiency and biological activity of quercetin. Through the optimal experiments, the loading rate and encapsulation rate of nanoparticles reached 89.41 % and 7.94 % respectively. And the water solubility of quercetin is improved by 30.16 times. At the same time, the quercetin acted with Zein through non-covalent interaction and destroyed its spatial network through structural characterization, while tea saponin covered the surface of Zein through electrostatic interaction, making it change into amorphous state. In addition, the addition of tea saponin makes the nanoparticles remain stable under the changes of external environment. During simulating gastrointestinal digestion procedure, ZQTNPs has higher release rate and bioavailability than free quercetin. Importantly, ZQTNPs can overcome the limitations of a single substance through synergy. These results will promote the innovative development of quercetin precision nutrition delivery system.
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Food Chemistry-X
·
2024
·
IF 6.5
Dongjing Wu,Wei Wu,Na Zhang,Olugbenga P. Soladoye,Rotimi E. Aluko,Yuhao Zhang,Yu Fu
This study aimed to modify plant protein mixture to improve their functionality and digestibility by limited hydrolysis. Soy protein isolate and corn zein were mixed at the ratio of 5:1 ( w /w), followed by limited hydrolysis using papain from 15 to 30 min. The structural characteristics, in vitro digestibility, and functional properties were evaluated. Also, DPPH radical scavenging activity was determined. The results indicated that the molecular weight of different modified samples was largely reduced by limited hydrolysis, and the proportion of random coil was significantly increased. Furthermore, the solubility, foaming, emulsifying and water-holding capacity of hydrolyzed protein mixture were significantly improved, which were close to those of whey protein isolate. In vitro digestibility after 30-min limited hydrolysis was remarkably elevated. In addition, the hydrolyzed protein mixture exhibited a higher antioxidant activity than those of untreated proteins. Overall, limited hydrolysis of protein mixture led to improved digestibility, functionality and antioxidant activity.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2024
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IF 3.3
Jun Yang,Jieqiong Lin,Weidong Zhang,Mingyue Shen,Yuanxing Wang,Jianhua Xie
BACKGROUND Resveratrol (Res) is promising food functional factor with favorable antioxidant and anti-inflammatory properties, although its poor water solubility and low bioavailability limit extensive application. Therefore, in combination with another promising polysaccharide ( Mesona chinensis polysaccharides, MCP), Res-loaded food nanocarriers (ResNPs) were developed to increase its water solubility, bioactivity and targeting properties. ResNPs were then applied to alleviate dextran sulfate sodium (DSS)-induced ulcerative colitis. RESULTS Resveratrol can be well encapsulated in MCP-based nanoparticles in an amorphous state, improving its water solubility. ResNPs showed pH-response controlled release behavior in the gastrointestinal tract and increased the enrichment of Res in the colon. In vivo experiments of ResNPs against DSS-induced ulcerative colitis (UC) revealed that ResNPs significantly improved UC symptoms, modulated intestinal inflammation and down-regulated oxidative stress levels compared to free Res. ResNPs also play an positive role with respect to inhibiting the mitogen-activated protein kinase pathway and promoting the expression of tight junction proteins. In addition, ResNPs improved the species composition and relative abundance of intestinal flora in UC mice, which effectively regulated the balance of intestinal flora and promoted the production of short-chain fatty acids. CONCLUSION These results suggest that MCP-based nanoparticles can effectively improve the solubility of resveratrol and enhance its in vivo bioactivity. Moreover, the present study also provides a new strategy for the prevention and treatment of UC with food polyphenol. © 2024 Society of Chemical Industry.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Qiufang Liang,Panpan Cao,Haina Lu,Yunxia Du,Lixin Kang,Haile Ma,Xiaofeng Ren
Food spoilage poses a significant threat to human health and contributes to substantial global food waste. To address this issue, advancements in biopolymer-based packaging materials have garnered increasing research attention. A novel zein-curcumin nanoparticles/sodium alginate (U-ZcNPs/SA) composite films was fabricated by encapsulating curcumin (Cur) within zein nanoparticles via ultrasonic-assisted self-assembly, followed by integration into an SA matrix. Ultrasonic treatment induced structural reorganization of zein, enhancing electrostatic interactions and hydrogen bonding within the film matrix, which improved nanoparticle dispersion, mechanical properties (tensile strength: 40.51 N/mm 2 ; elongation at break: 72.23 %), and barrier performance (oxygen permeability: 2.44 g/hm 2 ). Characterization techniques (SEM, FTIR, XRD, TGA) confirmed superior interfacial compatibility, thermal stability, and amorphous structure in U-ZcNPs@SA films. Furthermore, the films demonstrated robust antibacterial activity against both Escherichia coli and Staphylococcus aureus , with inhibition zones measuring up to 11.09 cm and 10.78 cm, respectively. In the preservation experiment, the U-ZcNPs@SA film effectively extended the shelf life of grapes and strawberries by maintaining their visual quality. Notably, it significantly reduced weight loss in strawberries while suppressing their respiration rate and ethylene production. These results demonstrated that ultrasonic modification optimized the functional performance of biodegradable films, offering a sustainable strategy for active food packaging.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Lin Wen,Jijiao Wu,Yuxin Zhao,Zihao Sun,Chuipeng Liang,Xiaolian Liu,Jia Luo,Xiaofang Li
Silybin (SIL), a natural flavonoid with recognized anti-hepatic fibrosis activity, suffers from poor aqueous solubility and low oral bioavailability, which restrict its clinical utility. To address these limitations, we developed a novel oral delivery system, termed HDZN/SIL, based on hyaluronic acid–deoxycholic acid (HA–DOCA)-modified zein nanoparticles loaded with SIL. This system was fabricated via an anti-solvent precipitation method. Under optimized conditions, specifically at a zein-to-SIL mass ratio of 10:1, the resulting nanoparticles displayed a uniform spherical morphology with a smooth surface and an average diameter of 127.9 ± 8.2 nm. The formulation also demonstrated high drug loading (97.55 ± 1.02 %) and excellent colloidal stability. Following oral administration, HDZN/SIL achieved effective liver-targeted delivery. In a mouse model of CCl₄-induced hepatic fibrosis, HDZN/SIL treatment resulted in significantly enhanced therapeutic efficacy compared to free SIL, along with an improved safety profile. These findings support HDZN/SIL as a promising strategy to advance the clinical application of SIL.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Hao Xu,Lida Wu,David Julian Mclements,Chong Chen,Weibo Zhang,Jiayue Guo,Siyuan Liu,Jiaqi Su,Pengjie Wang,Fazheng Ren,Yao Hu
Developing stable Pickering emulsions with minimal nanoparticles is challenging, as high loadings reduce efficiency, increase cost, and limit scalability. This study investigated thermally responsive corn starch (CS) networks for enhancing zein/xanthan gum (Z/XG) nanoparticle-stabilized emulsions. Incorporating CS markedly improved stability, preventing phase separation after heating at 65 and 100 °C and during storage. Creep-recovery tests showed emulsions with 0.6–0.8 % CS had low maximum strain ( γ T < 0.01) and high structural recovery, indicating strong resistance to deformation. The stabilizing mechanism was concentration-dependent: low level of CS (0.1 %) formed interfacial hydrogen-bonded films with Z/XG to prevent coalescence; intermediate levels (0.2–0.6 %) generated crosslinked, entangled starch networks in the continuous phase to reinforce stability; high CS (>0.6 %) hindered emulsification, yielding larger, polydisperse droplets. These results demonstrate that starch can substantially enhance emulsion stability by combining interfacial adsorption and bulk-phase reinforcement, offering a practical strategy for heat-stable emulsified foods with reduced nanoparticle content.
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INTERNATIONAL JOURNAL OF PHARMACEUTICS
·
2020
·
IF 4.845
Liqiong Zha,Jiajia Qian,Beilei Wang,Huanhuan Liu,Caiyun Zhang,Qiannian Dong,Weidong Chen,Lufeng Hong
As one of the active pharmaceutical ingredients in Gamboge, Gambogenic acid (GNA) has shown diverse anti-tumor activities. To reduce the vascular irritation of GNA and improve its water solubility, tumor targeting, and bioavailability, GNA loaded Zein nanoparticles ( [email protected] NPs) was further coated by polydopamine (PDA) to develop [email protected] NPs by anti-solvent precipitation and surface modification. The results showed that particle size and Zeta potential of [email protected] NPs were about 310 nm and −40.8 mV with core–shell morphology confirmed by TEM. [email protected] NPs increased the water solubility of GNA by more than 700 times and showed pH-sensitive release behavior in PBS with pH 6.86. In vitro cytotoxicity tests showed that [email protected] NPs had higher inhibitory activity on HepG2 cells than free GNA, and their IC 50 were 1.59 μg/mL and 9.89 μg/mL, respectively. Additionally, the hemolysis and vascular irritation assay showed that [email protected] NPs had good cytocompatibility and reduced the irritation of GNA to blood vessels. Moreover, the in vivo pharmacokinetic experiments exhibited that the C max and AUC 0-t of [email protected] NPs were significantly improved approximately by 2.09-fold and 3.48-fold over that of GNA, respectively. In conclusion, [email protected] NPs solve many defects of GNA and provide a tumor-targeting drug delivery for GNA.
研究领域:
药学
·
纳米技术
·
肿瘤学
·
药物递送系统
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JOURNAL OF COLLOID AND INTERFACE SCIENCE
·
2026
·
IF 9.6
Shuheng Wei,Peng Tang,Like Wang,Yongkang Xi,Xiaonan Huang,Shouwei Yin
Bacterial resistance is a major factor compromising the efficacy of conventional antibiotics, particularly in the treatment of biofilm-associated infections. To tackle this critical challenge and enable antibiotic-free antimicrobial therapy, we developed a near-infrared (NIR)-activated photothermal-photodynamic therapy nanoplatform (UCNPs/Cur@Zein@PDA, denoted as UCZP), through an innovative Zein-based hierarchical integration strategy. Specifically, upconversion nanoparticles (UCNPs) and curcumin (Cur) were co-encapsulated within the hydrophobic core of Zein nanoparticles through self-assembly, followed by surface polymerization of polydopamine (PDA). Under 808 nm laser irradiation, the resulting UCZP nanoplatform exhibits efficient photothermal conversion and enhanced reactive oxygen species (ROS) generation, leading to rapid bacterial inactivation within 10 min via disruption of cell wall and membrane integrity, as well as inhibition of the respiratory chain. Moreover, the UCZP nanoplatform achieves effective eradication of mature biofilms under the same irradiation conditions. Collectively, this work establishes a NIR-activated synergistic ROS–thermal antibacterial paradigm and presents a promising colloidal strategy combating biofilm-associated infections.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Ben Niu,Yineng Liu,Ruiling Liu,Xiangjun Fang,Weijie Wu,Hangjun Chen,Chuan Tong,Huizhi Chen,Haiyan Gao
Fresh walnuts are highly susceptible to microbial spoilage and oxidative browning, primarily due to their elevated moisture and fat content. To address this, an active Janus film (C film), fabricated from gelatin-sodium alginate and zein, was developed. This film provides a sustainable unidirectional moisture barrier and bacteriostatic properties. The active ingredient in C film is cinnamaldehyde (CIN). CIN showed 94.8% encapsulation efficiency in tannic acid nanoemulsions (CIN-Tas). Morphological analysis revealed hydrogen bonding between CIN-Tas and gelatin without significantly altering the film structure. The developed Janus film incorporating CIN-Tas exhibited enhanced thermal stability, antioxidant capacity, and mechanical properties. Water vapor permeability (WVP) values were 4.23×10 -7 and 1.49×10 -7 gPa -1 s -1 m -1 on either side, enabling external moisture barrier and internal moisture absorption. The CIN loaded films exhibited antimicrobial activity (inhibition zones: 3.19 cm against Penicillium cynodontis , 4.77 cm against Penicillium citrinum ). CIN release followed the Korsmeyer-Peppas model, sustaining release for 180 hours. A significant preservation effect was observed in fresh walnut storage experiments using C film coating. The decay rate was decreased by 20.34%. A decrease of 9.68% in malondialdehyde (MDA) content accumulation was recorded. Additionally, the rise in acid value (AV) and peroxide value (POV) was decreased by 25.21% and 7.99%, respectively. These results indicated that this packaging technology effectively inhibits microbial growth and maintains storage humidity, prolonging walnut freshness. It offers promising potential for extending food shelf life.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Qiaochun Chen,Yuanyuan Chen,Qian Zhou,Mingfu Wang
Galangin (Gal), a hydrophobic flavonoid prevalent in galangal, exhibits remarkable inhibitory effects against the formation of β -carboline, a subclass of heterocyclic amines. However, its poor aqueous water solubility hinders its application in water-based food systems, such as braised meats. To address this issue, Gal-loaded zein/pectin nanoparticles (ZGP-NPs) were designed to integrate the potential inhibitory effects of Gal and pectin against HAs formation while improving Gal dispersion in aqueous systems. The nanoparticle formulation was optimized, achieving high encapsulation efficiency (96.07%) and loading capacity (7.93%) at a Gal concentration of 2 mg/mL. Microstructural and physicochemical characterization revealed successful encapsulation, yielding uniform spherical particles with an average size of 123.42 nm. ZGP-NPs demonstrated satisfactory stability across different chemical and physical conditions. In brine models and braised lamb applications, ZGP-NPs significantly suppressed β -carboline formation, achieving 35.43–68.30% (free type) reductions in β -carbolines in brine model systems, and 10.58–28.24% (free type) and 31.72–55.22% (free + bounded type) reductions in braised lamb. Mechanistic insights suggest that ZGP-NPs may suppress β -carboline generation via trapping of aldehydes (precursors for β -carboline formation), free radical scavenging, and direct binding of β -carbolines. This work demonstrates a pioneering strategy for mitigating HAs using polyphenol-encapsulated nanoparticles, providing a novel, efficient, and cost-effective approach for improving meat safety.
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