FOOD HYDROCOLLOIDS
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2023
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IF 10.7
Shuo Xu,Shaoxuan Yu,Zihao Zhang,Geyu Pang,Yuqing Zhang,Xinrui Wang,Haifang Xiao,Yuanda Song
This study aims to investigate the influences and potential mechanisms of zein-fucoidan nanoparticle (ZFNPs) loaded with and without curcumin (Cur) on casein (CN) before and after thermal treatment. It was found that the addition of ZFNPs into CN solution slightly promoted its fluorescence. However, significant fluorescence quenching of CN was observed after heating when Cur-loaded ZFNPs (CZFNPs) and free Cur were added. We speculated that Cur released from CZFNPs during heating might access the hydrophobic sites in the interior of CN to interact with tryptophan (Trp) residues, like free Cur. Obviously conformational changes of CN caused by released Cur was stronger than that caused by ZFNPs. FTIR spectra revealed that the influences of CZFNPs on the secondary structure of CN also resulted from both ZFNPs and the loaded Cur molecules. Additionally, with the addition of CZFNPs, ZFNPs and Cur, the average particle size of CN increased before heating but decreased after heating. Although they exhibited a same trend, the CN solutions with ZFNPs and CZFNPs were more homogeneous systems from this aspect. Last but not least, DSC curves showed that the presence of ZFNPs during heating did not alter the thermal stability of CN. Nevertheless, CZFNPs and Cur led to a reduction in the denaturalization temperature of CN, indicating that they were just simply mixed with CN in the solutions rather than bind to CN through covalent bonds. The results obtained in this work may provide theoretical guidance for the application of nano delivery systems in functional foods and beverages.
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高影响因子
ACS Applied Materials & Interfaces
·
2023
·
IF 9.5
Zhiqiang Li,Weiqi Liu,Chenbo Sun,Xinyi Wei,Shiyuan Liu,Yanbin Jiang
Pickering emulsions have received considerable attention for their stability and functionality. Environmentally responsive Pickering emulsions could be used as vehicles for oral administration. However, challenges still exist, such as nonbiocompatibility of emulsifier and mismatched response behavior in the gastrointestinal environment. In this study, a strategy was proposed that bioactive saponin glycyrrhizic acid (GA) was used as a pH-responsive substance to functionalize zein nanoparticles, and tannic acid (TA) was used as a primer for cross-linking GA and zein nanoparticles. The Pickering emulsions fabricated by zein/TA/GA nanoparticles (ZTGs) exhibited excellent stability at acid conditions while slowly demulsifying at neutral conditions, which can be further used as an intestine-targeted delivery system. Curcumin was encapsulated into ZTG-stabilized Pickering emulsions, and the encapsulation efficiency results suggested that the presence of GA coating remarkably facilitated the encapsulation of curcumin. An in vitro digestion study suggested that ZTGs provided protection for emulsions from pepsin hydrolysis and exhibited higher free fatty acid release as well as higher bioaccessibility of curcumin during simulated intestine digestion. This study provides an effective strategy to prepare pH-responsive Pickering emulsions for improving the oral bioaccessibility of hydrophobic nutraceuticals.
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高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2024
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IF 3.1
Jun Zhu,Wenlin Sun,Wenqi Zhang,Nuo Hong,Yuying Liao,Yiling Yao,Lala Cai,Chunhua Xiong,Lanying Yao
The aim of the present study was to determine the binding mechanisms between zein and folic acid in an ethanol – water solution. Fluorescence spectroscopy demonstrated that folic acid quenched the fluorescence intensity of zein by both dynamic and static fluorescence quenching mechanisms, with static quenching playing a prominent role. The binding constants (Ka) of the zein-folic acid complex at 292, 302, and 312 K were evaluated to be 5.97 × 105, 3.00 × 105 and 1.54 × 105 L/mol, respectively. The process of folic acid binding zein was driven by ∆H0 = –51.24 kJ/mol, ∆S0 = –64.90 J/mol•K. Van der Waals forces and hydrogen bonding primarily governed the formation of the zein-folic acid complex. Confirmation of the complex formation was obtained via UV-visible absorption spectroscopy, Fourier transform infrared spectroscopy, and circular dichroism spectroscopy, which also revealed alterations in the secondary structure of zein upon binding to folic acid. Measurements of particle size and zeta potential demonstrated an enhancement in the stability of the complex system. Scanning electron microscopy and transmission electron microscopy showed the complex to possess a spherical morphology, with significant changes in the zein’s morphology following its binding to folic acid. Additionally, zein increased the photostability of folic acid against UV light radiation. Molecular docking and molecular dynamics simulations were used to investigate the binding mechanisms involved further, and the results effectively elucidated the observed experimental phenomena. This research establishes a significant theoretical foundation for the utilization of zein as a system for delivering and safeguarding folic acid.
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Food Bioscience
·
2024
·
IF 4.8
Sixuan Li,Chenglin Du,Mengge Zhai,Jie Sheng,Yishan Song
A new antibacterial film, Thy-HMSS/zein film, was prepared from hollow mesoporous silicon spheres loaded with thymol (Thy-HMSS) by ultrasonic optimization casting method (150 W power ultrasonic treatment solution for 3 min). To further enhance the film quality, a composite film, Thy-HMSS/Zein-gelatin film (Thy-HMSS/ZG film), was created by incorporating gelatin into zein. Compared to film containing the same amount of Thy, the effective protection and slow-release effect of HMSS on Thy resulted in a lower release rate of Thy in Thy-HMSS/zein films in the first 2 h, while the total amount of Thy released increased by 10 %. The appearance and structure of the films were optimized by ultrasonic treatment, which reduced the surface bubbles, cross section pores and particle agglomeration. The addition of gelatin enhanced the antibacterial effect of the film, the inhibition zone diameters of Escherichia coli and Staphylococcus aureus can be increased by up to 123.53 % and 159.37 %, respectively. Both Thy-HMSS/zein film and Thy-HMSS/ZG film showed no toxicity in cytotoxicity tests and exhibited good anti-corrosion ability when applied to blueberry preservation. Therefore, the combination of HMSS encapsulation with ultrasonic treatment and gelatin addition represents a suitable and straightforward approach for producing excellent antimicrobial films with superior appearance, structure, and antibacterial properties. This method holds significant potential in the food industry for producing sustainable active packaging materials while also offering new avenues for employing various techniques in films preparation.
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Coatings
·
2025
·Vol. 15
·期 1
·79
·
IF 2.8
Chenyu Wang,Aixia Huang,Jiaxuan Fang,Shuangdie Li,Siyu Wu,Di Sun,Qingbao Ma,Zhongjie Yu,Yu Liu,Wei Jiang
In the present study, an electrospinning freshness monitoring film prepared by gelatin/zein loading with purple sweet potato anthocyanins (PSPA) was produced to track the freshness state ofPenaeus vannamei. The electrospun nanofiber films with the gelatin and zein weight ratio of 1:0, 3:1, 2:1, and 1:1 were named GA, GZA 3:1, GZA 2:1, and GZA 1:1, respectively. The impacts of zein concentration on the electrospun nanofiber film properties were investigated. SEM results showed that a smooth surface was observed for the electrospun nanofiber films. As the zein content increased, the average diameter decreased. No new characteristic peaks were shown by FTIR and XRD, indicating the good compatibility between gelatin, zein, and PSPA. The incorporation of zein decreased the swelling ratio (from completely dissolved to 100.7%) and water solubility (from 100% to 30%) and increased the water contact angle (from 0° to 113.3°). The GA, GZA 3:1, GZA 2:1, and GZA 1:1 had apparent color changes to NH3and demonstrated good stability and reversibility. Furthermore, the freshness states (fresh, sub-fresh, and spoiled) ofPenaeus vannameistorage at 4 °C could be effectively distinguished by GZA 3:1 by showing different colors (from pink to grayish purple to blue). Consequently, GZA3:1 exhibited improved hydrophobicity and pH sensitivity and has great potential in real-time monitoring of aquatic product quality.
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Food Packaging and Shelf Life
·
2024
·
IF 8.5
Jing Yi,Shuqi Zhang,Xuanxuan Yuan,Zhilong Zhang,Zhongguo Shan,Haihua Wang
The increasing emphasis on food quality and consumer safety has prompted researchers to explore green manufacturing techniques for packaging materials. In this study, γ-cyclodextrin metal-organic frameworks (γ-CD-MOFs) were prepared as promising nanocarriers for gallic acid (GA) and silver nanoparticles (Ag NPs). These nanocarriers (GA-Ag@CD-MOFs) were further incorporated into a zein matrix to fabricate multifunctional composite films, referred to as MOFs-Zein. Scanning electron microscopy (SEM) and atomic force microscope (AFM) analysis indicated that the fabricated composite film exhibited excellent biocompatibility, with GA-Ag@CD-MOFs uniformly dispersed within the film matrix. Fourier transform infrared spectroscopy (FT-IR) result revealed that the incorporation of GA-Ag@CD-MOFs facilitated the formation of intermolecular hydrogen bonds with the matrix polymer. The addition of GA-Ag@CD-MOFs enhanced the tensile strength of the composite film by 19.70 %, improved the water barrier performance by 57.76 %, and provided almost 100 % UV protection. The exceptional controlled release capability of γ-CD-MOFs for GA empowered the composite films to maintain their robust initial antioxidant capacity even after 100 days of storage. Moreover, the composite films performed high-efficiency antibacterial activity against Escherichia coli O157:H7 and Salmonella enterica . Acute toxicological studies showed no histopathology related toxicity was found in GA-Ag@CD-MOFs treated mice. When applied to fresh pork, the composite films significantly reduced the key quality indicators of raw meat, compared to the control film. Overall, this work presents a promising approach to fabricate the composite films as a sustainable and functional solution for green functional food packaging.
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MACROMOLECULAR RAPID COMMUNICATIONS
·
2024
·
IF 4.2
Yunxing Li,Zhiqiang Xiong,Yikai Feng,Hang Jiang,Yajuan Sun,Man-Hin Kwok
Microcapsules have attracted significant attention in academia and industry due to their unique properties for protecting and controlling the release of active substances. However, based on water-insoluble biopolymers, developing a straightforward approach to prepare microcapsules with improved biocompatibility and functional shells remains a great challenge. In this study, zein, a water-insoluble protein, is employed to prepare robust microcapsules facilely using oil-in-aqueous ethanol Pickering emulsions as templates. First, the emulsion template is stabilized by hydrophobic silica nanoparticles with in situ surface modification of tannic acid. The zein is then precipitated at the interface in a controlled manner using antisolvent approach to obtain silica/tannic acid/zein (STZ) microcapsules. It is found that the concentration of zein and the presence of tannic acid played a significant role in the formation of STZ microcapsules with well-defined morphology and a robust shell. The uniform deposition of zein on the surface of template droplets is facilitated by the interactions between tannic acid and zein via hydrogen bond and electrostatic force. Finally, the resulting STZ microcapsules showed super resistance to ultraviolet (UV) radiation and high temperature for the unstable, lipophilic, and active substance of β-carotene.
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Food Chemistry-X
·
2024
·
IF 6.5
Zhan Zhang,Xiaojun Zhang,Bing Lin,Yaqian Zhong,Wenxiu Zhang,Shangrong Zhong,Xiaxia Chen
This study aims to prepare and characterize cinnamaldehyde-loaded zein/sodium alginate nanoparticles (ZCNPs) and incorporate them into polyvinyl alcohol/chitosan (PVA/CS) bioactive films (PSCN) to investigate their compatibility, physicochemical properties, and their application as a preservation material for pomfret fish. The results indicate that the anionic sodium alginate coating improved the particle size, zeta potential, and PDI of zein nanoparticles. The ZCNPs were uniformly dispersed within the films, enhancing the mechanical properties and water vapor barrier performance. The X-ray diffraction (XRD) and Fourier transform infrared (FTIR) analyses confirmed the amorphous structure of the films and the formation of hydrogen bonds. In the PVA/CS film, with the increase of ZCNPs, the thermal decomposition temperature of the film increased from 298 °C to 308 °C, while the film thickness and water contact angle were not significantly affected, remaining around 0.31 cm and 23°, respectively. Additionally, after the incorporation of ZCNPs, the DPPH radical scavenging rate of the film increased from 14.58 % to 95.38 %, significantly delaying the quality deterioration of pomfret during storage.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Jiajin Zhou,Yuqing Zhang,Shuning Zhang,Xiaowei Chen,Yanlan Bi,Jun Li
Sodium caseinate (CN) and zein were used as raw materials to prepare a composite coating applied in air system with mechanical properties, and water vapor and oxygen permeability as evaluation index. Results showed the most suitable conditions were the mass ratio of CN to zein at 0.25: 1, 60% (v/v) aqueous ethanol, polyethylene glycol (0.3 g/g) as the plasticizer, and citric acid (2.5%, w/v) as the crosslinker, and curing temperature at 50 °C. Under these conditions, the tensile strength of composite coating was 6.671 MPa, and the elongation at break was 97.596%. The water vapor permeability was 14.236 g mm/(m 2 ·d·kPa), and the growth rate of peroxide value of tung oils sealed by the composite coating was 71.300%. Results from Fourier transform infrared spectroscopy, atomic force microscopy, scanning electron microscopy, and differential scanning calorimetry revealed that CN and zein were effectively crosslinked by citric acid with improved compatibility and smoother surface of the resulting coating. Results from the accelerated oxidation experiment showed that coating reduced the peroxide value and p-anisidine value of peanut chunks from 1.02 g/100 g and 6.59 to 0.62 g/100 g and 2.24, respectively, indicating that the composite coating prepared effectively inhibited the oxidative rancidity of peanut chunks.
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Food Packaging and Shelf Life
·
2024
·
IF 8.5
Xu Fan,Lingyu Yin,Jiamin Zhu,Pengyuan Sun,Yingao Zhu,Qian Chen,Baohua Kong,Qian Liu,Hui Wang
The effect of coating of oregano essential oil loaded zein pectin chitosan nanoparticles (Zein-PC-CS-OEO) to improve the quality of Harbin red sausage during storage was investigated. Firstly, Zein-PC-CS-OEO nanoparticles were prepared and characterized. Subsequently, Zein-PC-CS-OEO nanoparticles (EN-OEO) added sodium alginate solutions were successfully coated on the Harbin red sausage at different concentrations. All the sausages were stored at 20 °C and 65% relative humidity for 12 d, and subsequently sampled at 0, 3, 6, 9, and 12 d. The physicochemical properties, total number of aerobic bacteria, bacterial community structure and flavor characteristics for the Harbin red sausage were measured. Both lipid oxidation and the growth of dominant spoilage bacteria in Harbin red sausage are inhibited by EN-OEO coating, while the total aerobic bacteria count is reduced. These results indicate that the storage quality of Harbin red sausage is improved by EN-OEO coating. It is worth noting that the shelf life of the Harbin red sausage with 3% EN-OEO coating is extended to 9 d and the flavor characteristics of Harbin red sausage can be better preserved compared with the Control sample and the unencapsulated samples. This study provides a new thought for the preservation of Harbin red sausage as well as other low-temperature meat products.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Cong Xu,Jiahui Guo,Baoyue Chang,Qingyun Wang,Yiming Zhang,Xianhui Chen,Wanyi Zhu,Jiage Ma,Shanshan Qian,Zhanmei Jiang,Juncai Hou
This study was conducted to develop a W/O/W emulsion encapsulated Lactobacillus plantarum 23 – 1 ( LP23 – 1 ) to significantly enhance the survival rate of LP23-1 under simulated digestion and storage conditions. The zein particles and pectin formed a complex through electrostatic interaction and hydrogen bonding. When the proportion of zein particles to pectin was 1:1, the emulsifying stability index (ESI) was 304.17 %. Additionally, when the proportion of the internal aqueous phase to the oil phase was 1:9, the polyglycerol polyricinoleate (PGPR) concentration was 5 %, the proportion of primary emulsion to the external aqueous phase was 5:5, the zein particles concentration was 4 %, and the proportion of zein particles to pectin was 1:1, the encapsulation rate was the highest at 96.27 %. Cryo-scanning electron microscopy and fluorescence microscopy confirmed the morphology of W/O/W emulsion and successful encapsulation of LP23–1 . Furthermore, compared with free LP23–1 , the W/O/W emulsion encapsulation significantly improved the survival rate of LP23–1 to 73.36 % after simulated gastrointestinal digestion and maintained a high survival rate of 78.42 % during the 35-day storage. The W/O/W emulsion was found to effectively improve the survival rate of LP23–1 during simulated digestion and storage, which has implications for the development of probiotic functional foods with elevated survival rates.
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Wenjuan Qu,Xinyue Deng,Yuhan Li,Cunshan Zhou,Haile Ma
In order to enhance the stability and bioavailability of fat-soluble kaempferol (Kae), the zein-pectin nanoemulsions were synthesized by a novel dual-frequency pulsed ultrasound (DFPU) technology to improve the loading effect of Kae. The effects of ultrasonic operating parameters on the nanoemulsions were examined, along with the influence of DFPU treatment on the structure, stability, digestion, and intracellular uptake of the nanoemulsions in this study. The results indicated that both emulsion encapsulation and DFPU treatment significantly enhanced the protection and delivery of Kae. Compared to the unsonicated emulsion, the emulsifying activity index, stability index, Kae embedding rate, and hydroxyl radical scavenging rate increased by 133.81%, 4.18%, 19.20%, and 19.73%, respectively, while the particle size decreased by 94.43% after DFPU treatment. DFPU treatment notably improved the stability of the nanoemulsions during long-term storage, high temperature, and salt concentration conditions, as well as the retention of Kae by 15.59% in intestinal digestives. Furthermore, DFPU treatment significantly enhanced the Caco-2 intracellular absorption rate, transport rate and bioavailability of Kae by 7.67%, 9.96% and 14.67%, respectively at a dosage of 0.6 mg/mL, which was attributed to the significant downregulation of mRNA expression levels of tight junction protein Occludin and efflux proteins MDR1 and BCRP by 21.27%, 51.05%, and 62.26%, respectively. This downregulation enhanced the intracellular transport capacity of Kae while reducing its exocytosis, thereby improving cellular utilization. The mechanism of improving the intracellular bioavailability of kaempferol was elucidated. This study offers a promising nanoemulsion for the efficient oral delivery of fat-soluble active ingredients, fully facilitating its antioxidant activity.
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