Tailored zein-polysaccharide nanoparticles for anthocyanin encapsulation: Insights into preparation and characterization

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-03-21 DOI:10.1016/j.foodhyd.2025.111365

Wen Tao , Isabel M.P.L.V.O. Ferreira , Jingren He , Victor de Freitas , Nuno Mateus , Hélder Oliveira , Ana Fernandes

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Abstract

Encapsulation is a promising strategy to increase the physicochemical stability of anthocyanins (ACNs). In this work, red cabbage anthocyanins-loaded composite nanoparticles were prepared by the self-assembly of zein protein and anionic polysaccharides. Three anionic polysaccharides and two types of preparation approaches were used to form different ACNs-loaded zein/polysaccharide nanoparticles. Results revealed that ACNs-loaded zein/polysaccharide nanoparticles showed spherical morphology with an average particle size in the range of 102.6–360.4 nm, polydispersity index of 0.214–0.415, zeta potential of - (26.7–42.6) mV and the total ACNs encapsulation efficiency (EE) of 68.03–80.55 %, depending on the type of polysaccharides and the different adding sequences of the raw materials. Polysaccharides coating increased the EEs of ACNs as compared to the zein alone. ACNs monomers with acylated groups presented higher EEs. ATR-FTIR spectrum indicated hydrogen bonds, hydrophobic and electrostatic interactions were the dominant forces among ACNs, zein and polysaccharides. In addition, ACNs-loaded zein/polysaccharide nanoparticles showed good colloidal stability to different pH, ionic strength and storage conditions as compared to ACNs-loaded zein nanoparticles due to the electrostatic and steric repulsion from the polysaccharide coating on the nanoparticle surface.

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专为花青素包埋的玉米蛋白多糖纳米颗粒：洞察制备和表征

包封是提高花青素（ACNs）理化稳定性的一种很有前途的方法。本文采用玉米蛋白与阴离子多糖自组装的方法制备了红甘蓝花青素复合纳米粒子。采用三种阴离子多糖和两种制备方法制备了不同的载acns玉米蛋白/多糖纳米颗粒。结果表明，不同的多糖种类和不同的添加顺序，ACNs负载的玉米蛋白/多糖纳米颗粒呈球形，平均粒径为102.6 ~ 360.4 nm，多分散性指数为0.214 ~ 0.415，zeta电位为- 26.7 ~ 42.6 mV， ACNs包封效率（EE）为68.3 ~ 80.55%。多糖包被比单独玉米蛋白包被提高了acn的EEs。酰基化的ACNs单体具有较高的EEs。ATR-FTIR光谱显示acn、玉米蛋白和多糖之间的主要作用力为氢键、疏水和静电相互作用。此外，由于纳米颗粒表面多糖涂层的静电斥力和位阻斥力，负载acns的玉米蛋白/多糖纳米颗粒在不同的pH值、离子强度和储存条件下均表现出良好的胶体稳定性。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.