INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Wen Xu,David Julian McClements,Zipei Zhang,Ruojie Zhang,Chao Qiu,Jianwei Zhao,Zhengyu Jin,Long Chen
The stability of quercetin remains a challenge for their application in industrial food production. In order to solve this shortcoming, zein-tannic acid covalent complex was prepared. Fourier transform infrared spectroscopy demonstrated the formation of C N bond between zein and tannic acid. Quercetin loaded nanoparticles (QZTC) were prepared by zein-tannic acid complex and carboxymethyl chitosan by anti-solvent co-precipitation and pH migration method. The structure of the nanoparticles was characterized and the effects of tannic acid modification and carboxymethyl chitosan addition on the encapsulation efficiency, oxidation resistance, antibacterial property, environmental stability and microstructure of the nanoparticles were studied. The results showed that compared with zein nanoparticles, QZTC had higher encapsulation rate, smaller and more uniform spherical microstructure. Compared with free quercetin and the other two nanoparticles, QZTC showed higher light, heat, storage stability, antioxidant and antibacterial abilities ( p < 0.05). It was also found that the improvement of stability mainly depended on the formation of C N covalent bond, hydrogen bond, electrostatic interaction and hydrophobic interaction between components. This study provides new ideas for improving the environmental stability, antioxidant and antibacterial properties of quercetin and for developing nanoparticles that can be used in food processing.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Zinan Wang,Min Zhang,Shan Liang,Yan Li
Pickering emulsions were prepared by using zein/chitosan nanoparticles as stabilizer and then incorporated into chitosan coatings. To improve the stability and performances, tea polyphenol and cinnamaldehyde (CA) were used to modulate the formation and functionalities of Pickering emulsions. The oil phase in Pickering emulsions were set at 5 % and 20 % to alter the hydrophobicity of chitosan coatings. Physical, structural, antioxidant and antibacterial activities of chitosan coatings with Pickering emulsions were characterized. Tea polyphenol significantly enhanced antioxidant capacity of chitosan coatings from 2.09 % to 57.61 % of DPPH value and from 2.63 % to 38.85 % of ABTS value. CA effectively increased the antibacterial activity of chitosan coatings against S. aureus and E. coli . Under 20 % oil content, the inhibition zones on S. aureus and E. coli increased from 3.03 ± 0.23 mm to 18.39 ± 1.22 mm and 7.66 ± 1.61 mm to 15.70 ± 1.75 mm, respectively. The preservative effect of chitosan coatings on fresh pork was further confirmed that the shelf-life of fresh pork could be extended by >4 days. These results suggested a great potential application of Pickering emulsion-incorporated chitosan coatings in the preservation of fresh pork.
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Food Bioscience
·
2025
·
IF 5.9
Sitong Ma,Jingbo Liu,Yajuan Li,Yingying Liu,Shanglin Li,Yang Liu,Ting Zhang,Meng Yang,Chunmei Liu,Zhiyang Du
Oral co-delivery of nutraceuticals at colon sites has been considered the preferable strategy for targeted ulcerative colitis (UC) relief. This study aimed to develop oral colon-targeting nanoparticles (NPs) co-loaded with egg white-derived peptides (EWDP) and hydrophobic quercetin (Que) using Zein/chondroitin sulfate (CS) templates. The fabricated NPs showed excellent pH-sensitive size tunability (488.0–128.6 nm) and Que co-encapsulation efficiency (99.3%, pH 7.0), owing to the EWDP co-assembly with templates driven by three main noncovalent interactions (hydrogen bonding, electrostatic and hydrophobic interaction). Notably, the less active EWDP could act as the promising co-assembly enhancers and excipient analogs to sufficiently exert the preferable oral synergism (e.g., antioxidant and anti-inflammatory) of the two nutraceuticals, mainly through enhancing its aqueous solubility, controlled release, and transport stability of Que (>20%) under gastrointestinal conditions. Moreover, EWDP could jointly co-assembly with active targeting biopolymers (e.g., CS) to induce the superior colon-targeted accumulation of NPs, thereby dramatically repairing intestinal barriers (tight junction and mucus layer) and restoring gut microbiota balance (e.g., enriching Lachnospiraceae and eliminating Bacteroidota ). Overall, this study provides a facile and efficient orally colon-targeted nano-strategy for multiple nutraceuticals in precise UC mitigation. Meanwhile, the co-assembly profiles of EWDP could offer an insightful and widely applicable insight into the ingenious formulation of biopolymer nanoplatforms (active targeting or passive targeting) in food processing and healthcare areas.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Hua Li,Xue Bai,Jihao Zeng,Jiaying Zhang,Xiaodan Liu,Shaoyun Wang,Xu Chen,Jinhong Wu
Nuciferine exhibits properties such as reducing blood sugar and fat, however, it is hindered by its poor water solubility and low bioavailability. Pickering emulsions can efficiently encapsulate, protect and deliver active ingredients. In recent years, the use of biologically derived natural materials as emulsifiers to construct Pickering emulsions has become a research hotspot. This research utilized an enzymatic hydrolysis technique to produce short amylose. Subsequently, a ternary composite of short amylose (DBS), zein, and pectin (PEC) was formulated to stabilize Pickering emulsion, with the incorporation of nuciferine aiming to enhance the performance of lotus leaves in terms of both stability and bioavailability. The study revealed that varying amounts of DBS addition had a significant impact on the micromorphological structure and functional properties of DBS-Zein-PEC ternary composite particles. Specifically, the addition of 0.4 g of DBS led to a notable reduction in particle size to 735.2 nm and Zeta potential to −29.6 mV, creating a three-dimensional network with a closely packed lamellar structure. Optimal process conditions for preparing Pickering emulsion included a 3-minute homogenization time, rotation speed of 15000 rpm, and 5 % ternary composite particle addition. Under these conditions, O/W Pickering emulsion was successfully prepared, achieving a 90.5 % encapsulation rate for nuciferine. The resulting emulsion exhibited a minimum particle size of 4.09 μm, displayed good storage stability, resistance to salt ions and pH variations, viscous fluid characteristics, tolerance to oral and gastric environments, and slow release of nuciferine in the small intestine, thereby enhancing its bioavailability. These findings offer insights into the loading and delivery of nuciferine and serve as a technical guide for developing highly stable emulsion gel systems.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Jinsong Zhang,Zhiheng Wang,Xinling Wu,Shengyi Piao,Qiang Zhang,Deyi Zhou
Despite existing research on the interaction between zein (Z) and chitosan (CS), the formation and mechanisms of ternary electrostatic coacervates incorporating polyphenols remain unclear. Herein, we covalently and non-covalently modified zein with gallic acid (GA). Comparisons revealed that the covalent coupling of Z with GA (forming Z(GA)) reduced zein's surface potential, enabling them to form tightly bound coacervates with cationic polysaccharide chitosan through electrostatic attraction. Turbidity, ζ-potential, and appearance experiments indicated that the maximum yield of insoluble coacervates was achieved at a Z(GA)/CS mass ratio of 7:1 and pH 6.5. Furthermore, the coacervate properties were evaluated using Fourier transform infrared spectroscopy, X-ray diffraction, differential scanning calorimetry, and microscopic structure analysis. Electrostatic attraction between the -COO − groups of Z(GA) and the -NH 3 + groups of CS triggered complex coacervation, which induced structural modifications and enhanced thermal stability. This study fosters the efficient encapsulation and controlled release of nutraceuticals, enhancing human absorption.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
JinTao He,Qiong Peng,JingJing Wang,Jing Deng,Wen Li,QinLu Lin,FeiFei Zhong,Xu Xia
Improper storage methods cause food resources to be wasted, and the development of multifunctional intelligent packaging can realize freshness monitoring and extend the shelf life. In this study, an intelligent alizarin/thymol-loaded polycaprolactone/gelatin/zein nanofibrous film was prepared and achieved the dual functions of pH-responsive and antibacterial properties. The film was fabricated using electrospun technology and characterized by SEM, FT-IR, WCA, TGA, DSC, and mechanical property tests, which had good antioxidant properties (81.40 ± 0.74 % free radical scavenging). The film could effectively inhibit the growth of Escherichia coli , Staphylococcus aureus , and Shewanella putrefaciens within 12 h and exhibited light yellow-light purple-dark purple color change at pH 2–12, with good color stability and color responsiveness to ammonia in the environment. In the shrimp application, shelf life was extended by 2 days and freshness could be monitored by the color change. This scientific research opens up new possibilities for realizing multifunctional food packaging alternatives.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Xuyue Xu,Xiao Feng,Chengcheng Gao,Weiwei Cheng,Linghan Meng,Di Wu,Zhenjiong Wang,Xiaozhi Tang
Zein , a storage protein rich in hydrophobic amino acids found in maize endosperm , offers significant potential for applications in food packaging. Previous studies on zein films primarily focused on the dissolution of zein in organic solvents. In this study, zein was dissolved in an alkaline solution instead of organic solvents. The effects of fatty acids with varying carbon chain lengths, namely decanoic acid , lauric acid , and palmitic acid , on the structure and properties of zein films were investigated. Alkali-solubilized zein exhibited a various degree of deamidation related to fatty acids after film formation in which decanoic acid significantly reduced the deamidation of zein, while palmitic acid had the opposite effect. Various characterizations confirmed that fatty acids were evenly distributed within the film matrix, disrupting the intermolecular interactions of zein and preventing zein molecules from aggregation; this eventually led to a tightly structured film. The addition of fatty acids, specifically decanoic acid and lauric acid, significantly enhanced the performance of the zein films. After loading decanoic acid or lauric acid, the almost opaque zein films had a visible light transmittance of over 50% while maintaining an excellent UV light blocking property. The tensile strength and elongation at break of the films were improved, and their water vapor permeability was reduced by an order of magnitude. This study provides insights into zein plasticization and paves the way for developing organic solvent-free food packaging.
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CARBOHYDRATE POLYMERS
·
2025
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IF 12.5
Yi Yuan,Haixin Jiang,Wenhao Liu,Mengxia Duan,Jie Pang,Chunhua Wu
Antimicrobial packaging is important for preventing food spoilage and extending shelf life. Herein, antimicrobial core-shell nanofiber films were fabricated via coaxial electrospinning with pullulan/nanochitin-nisin complexes as the core and gelatin-zein as the shell. Particle size and zeta potential analyses confirmed the successful formation of nanochitin-nisin complexes. Fourier-transform infrared spectrometry (FTIR) revealed binding via electrostatic interactions and hydrogen bonding. The suitable viscosity, conductivity, and surface tension of the spinning solutions ensured good spinnability, yielding uniform nanofibers, as observed using scanning electron microscopy. FTIR and X-ray diffraction analyses indicated that hydrogen bonding stabilized the core-shell structure without altering the crystallinity of biopolymers. The resulting films exhibited enhanced thermal stability, mechanical strength, reduced water vapor permeability (by ~40 %), and improved hydrophobicity. The antibacterial activities against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 were comparable to those of uniaxial nanofiber films. After 15 days of refrigerated storage at 4 °C, sea bass fillets wrapped in the films showed reductions in total volatile basic nitrogen, total viable counts, and thiobarbituric acid reactive substances by approximately 50 %, 90 %, and 75 %, respectively, compared to those wrapped in uniaxial nanofiber films. These findings indicate the potential of the core-shell nanofiber films for antimicrobial food packaging applications.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yufei Liu,Ziliang Li,Shuaijun Lu,Shang Gao,Mengting Xu,Ze Yuan,Yue Li,Yiqiao Gao,Jingfang Shangguan,Xia Xiang
Apigenin (Ap) is a bioactive compound, but its application is limited by poor solubility, stability, and bioavailability. This study developed flaxseed gum (FG) and its oligosaccharides (FGOS)-coated zein nanoparticles for Ap delivery (FG/Zein@Ap and FGOS/Zein@Ap). Compared to FG/Zein@Ap, FGOS/Zein@Ap exhibited smaller size, higher zeta potential, encapsulation efficiency (~71.70 %), and loading capacity (~7.66 %) as evidenced by dynamic light scattering, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and transmission electron microscopy (TEM). FGOS/Zein@Ap also provided better stability of Ap under various conditions, thereby promoting stronger in vitro antioxidant activity, raising bioaccessibility and bioavailability. Molecular docking and molecular dynamics simulations revealed that FGOS interacted more strongly with zein, primarily through hydrogen bonding and van der Waals forces. This interaction provided greater binding stability throughout the simulation period, compared to FG. This study enhances the understanding of FG and FGOS, providing valuable insights for oligosaccharides-based delivery systems for hydrophobic bioactives.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yitong Wang,Keyu Qiu,Ruizi Zhou,Shuxian Bai,Chao Ai,Yanan Zhao,Jesus Simal-Gandara,Hui Teng,Lei Chen
Naringin (NRG), despite their demonstrated health benefits as natural bioactive compounds, are hampered by intrinsic hydrophobicity, which consequently impedes processability in aqueous systems and severely constrains oral bioavailability. The aim of this study was to form different type nanoparticles by Zein, TPGS and NRG, nanoparticles were obtained by the anti-solvent method, and to analyze the internal interaction forces, stability and antioxidative. The sequence of the antisolvents used becomes the primary factor influencing the properties of the nanoparticles. Nanoparticles were characterized by multimodal analysis, as spectroscopy, molecular docking, SEM, XRD, FTIR, TGA, and ITC. NRG is stabilized within the Zein matrix through hydrogen bonding involving Gln residues and hydroxyl or carbonyl groups, coupled with hydrophobic sequestration of its aglycone moiety in Pro-rich nonpolar cavities. The encapsulation efficiency of NRG increased up to 72.71 % at ( Z -N)-T, which is the highest stability among different types of nanoparticles. The nanoparticles average size below 105 nm, and the zeta potential is 25.48 mV, and also exhibits significant antioxidant activity. This study architected Zein-based nanoparticles to methodically assess the interaction force and stability, pioneering a formulation approach for engineered carriers in food and drug delivery matrices.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Zhihang Xu,Hong He,Jian Du,Peng Shan,Chenglong Fu,Jinwen Hu,Yehan Tao,Chao Li,Yanna Lv,Haisong Wang
Anthocyanin-based pH-responsive indicators are promising for food freshness monitoring, but UV exposure during transportation and retail display causes chromophore degradation and fading. Herein, core–shell sodium alginate/cinnamaldehyde/zein/anthocyanin nanoparticles (SCZC) were fabricated via a multiscale protection strategy. Anthocyanins were confined in a hydrophobic zein core through hydrophobic and π–π interactions, while cinnamaldehyde-assisted interfacial densification and a sodium alginate shell provided diffusion barriers against external stresses. After incorporation into a carboxymethyl cellulose (CMC) matrix, the CMC film containing 0.4 g SCZC nanoparticles (C/SCZC-0.4) exhibited improved UV and visible-light stability, with ΔEab values of only 5.21 after 4 h of UV irradiation and 5.22 after 8 days of visible-light exposure. Compared with the free-anthocyanin CMC film (C/C), C/SCZC-0.4 reduced anthocyanin migration in water from 84.34% to 35.65%, while improving oxygen barrier performance and tensile strength to 2.32 cm 3 ·μm·m −2 ·day −1 ·kPa −1 and 30.0 MPa. The label retained pH/ammonia responsiveness and visually distinguished seafood freshness. Download: Download high-res image (208KB) Download: Download full-size image
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Food Biophysics
·
2026
·Vol. 21
·期 3
·83
·
IF 3.9
Zheng Hangrong,Liu Guosheng,Wang Litao,Zhou Wanmei,Zhang Xinlin,Fu Yujie
Lonicera caerulea L. anthocyanins (LA) exhibit notable bioactivities but suffer from poor stability, which severely limits their practical applications. To address this challenge, we fabricated double-layered nanoparticles using zein and gum arabic (GA) to encapsulate LA immediately after extraction. Gallic acid (GAc)was co-encapsulated as a copigment, which stabilized LA via noncovalent interactions (hydrogen bonds and π-π stacking), accompanied by obvious hyperchromic and bathochromic effects that enhanced LA stability. The nanoparticles were systematically characterized, and their stability, in vitro release behavior, and antioxidant activity were evaluated. The optimized nanoparticles were uniformly spherical with a particle size of 155.03 nm. The corresponding encapsulation efficiency was 85.53%. The retention rate of encapsulated LA reached 68.95% after thermal treatment for 5 h. After 25 days of storage, its retention rate was 74.81%. Both values were significantly higher than those of free LA. In vitro release profiles revealed intestinal targeting and sustained-release characteristics. The nanoparticles exhibited efficient DPPH and ABTS radical scavenging (IC₅₀ = 0.13 ± 0.01 mg/mL) and inhibited intracellular ROS production, indicating favorable biocompatibility and antioxidant activity. This nanoparticle system co-encapsulated with GAc significantly improved the stability, sustained release, and antioxidant performance of LA, extending its application potential in functional foods and nutraceuticals. Graphical
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