Preparation of water-soluble antimicrobial zein nanoparticles by a modified antisolvent approach and their characterization

被引:96
作者
Li, Kang-Kang [1 ]
Yin, Shou-Wei [1 ]
Yin, Ye-Chong [1 ]
Tang, Chuan-He [1 ]
Yang, Xiao-Quan [1 ]
Wen, Shao-Hong [1 ]
机构
[1] S China Univ Technol, Dept Food Sci & Technol, Res & Dev Ctr Food Prot, Guangzhou 510640, Guangdong, Peoples R China
关键词
Zein/SC nanoparticles; Antimicrobial nanoparticles; Thymol; Morphology; Sustained release; VITRO RELEASE KINETICS; ESSENTIAL OILS; THYMOL; NISIN; ACID; MEAT; CINNAMALDEHYDE; ENCAPSULATION; LISTERIOSIS; PARTICLES;
D O I
10.1016/j.jfoodeng.2013.05.038
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
We developed a simple antisolvent procedure to prepare core/shell zein/SC nanoparticles by directly pouring sodium caseinate (SC) into zein solutions. The nanoparticles are spherical in shape, possessing the re-dispersibility in de-ionized water after freeze-drying. The nanoparticles possessed strong loading capacity for thymol, and were stable over 8 months storage. Morphological attributes, antimicrobial and antioxidant properties as well as release profiles of thymol-loaded nanoparticles were investigated. Thymol loadings gave the nanoparticles antimicrobial activity against tested bacteria on agar diffusion assay as well as DPPH radical scavenging activity, in a dose-dependent manner. These nanoparticles were also effective in delaying the growth of Staphylococcus aureus in fresh M-H broth at 37 degrees C. Thymol loading resulted in a slight increase in particle size, and did not affect the re-dispersibility of the nanoparticles. The nanoparticle sustained the release of thymol, and the release kinetic of thymol can be described as a two-step biphasic process. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码:343 / 352
页数:10
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