Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: Preparation, characterization, and functional performance

被引：109

作者：

Chen, Jingjing ^{[1
]}

Zheng, Jinkai ^{[1
,2
]}

McClements, David Julian ^{[1
]}

Xiao, Hang ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

[2] Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Beijing 100193, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 158卷

基金：

美国农业部;

关键词：

Tangeretin; Zein; beta-Lactoglobulin; Nanoparticles; Solubility; Nutraceuticals; DRUG-DELIVERY SYSTEMS; BETA-LACTOGLOBULIN; EMULSIONS; ENCAPSULATION; FORMULATIONS; STABILITY; RELEASE;

D O I：

10.1016/j.foodchem.2014.03.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was to design a colloidal delivery system to encapsulate poor water-soluble bioactive flavonoid tangeretin so that it could be utilized in various food products as functional ingredient. Tangeretin-loaded protein nanoparticles were produced by mixing an organic phase containing zein and tangeretin with an aqueous phase containing beta-lactoglobulin and then converted into powder by freeze-drying. This powder formed a colloidal suspension when dispersed in water that is relatively stable to particle aggregation and sedimentation. The influence of temperature, ionic strength, and pH on the stability of the protein nanoparticles was tested. Extensive particle aggregation occurred at high ionic strength (> 100 mM) and intermediate pH (4.5-5.5) due to reduced electrostatic repulsion. Extensive aggregation also occurred at temperatures exceeding 60 degrees C, which was presumably due to increased hydrophobic attraction. Overall, this study shows that protein-based nanoparticles can be used to encapsulate bioactive tangeretin so that it can be readily dispersed in compatible food products. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：466 / 472

页数：7

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