Preparation of composite zein/natural resin nanoparticles
Main Article Content
Abstract
The aim of this work was to investigate a possibility of preparing composite zein/natural resin (shellac and rosin) nanoparticles by antisolvent co–precipitation from their aqueous ethanol solutions. Influence of zein/resin mass ratio (1/0, 0.8/0.2, 0.5/0.5, 0.4/0.6 and 0/1) and pH (2–12) on particle size, d, and zeta potential, z, of the prepared particles was studied. The functional properties of zein/rosin composite nanoparticles were evaluated by studying carvacrol encapsulation. It was shown that the antisolvent precipitation can be successfully used to prepare the shellac and rosin nanoparticles, as well as the composite zein/shellac and the zein/rosin nanoparticles. Colloidal properties, d and z, of the obtained nanoparticles are influenced by the zein/
/resin mass ratio and the pH of nanoparticles dispersions. The isoelectric point of composite nanoparticles can be modulated by varying the zein/resin mass ratio. It was found that the zein/rosin nanoparticles are suitable for carvacrol encapsulation, where carvacrol release is enhanced by increasing the rosin share in the composite zein/rosin nanoparticles.
Downloads
Metrics
Article Details
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution license 4.0 that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
References
E. Filippidi, A. R. Patel, E. C. M. Bouwens, P. Voudouris, K. P. Velikov, Adv. Funct. Mater. 24 (2014) 5962 (https://doi.org/10.1002/adfm.201400359)
S. Talebian, J. Foroughi, S. J. Wade, K. L. Vine, A. Dolatshahi-Pirouz, M. Mehrali, J. Conde, G. G. Wallace, Adv. Mater. 30 (2018) 1 (https://doi.org/10.1002/adma.201706665)
R. Raliya, V. Saharan, C. Dimkpa, P. Biswas, J. Agric. Food Chem. 66 (2018) 6487 (https://doi.org/10.1021/acs.jafc.7b02178)
J. W. Lawton, Cereal Chem. 79 (2002) 1 (https://doi.org/10.1094/CCHEM.2002.79.1.1)
H. Turasan, J. L. Kokini, Biomacromolecules 18 (2017) 331 (https://doi.org/10.1021/acs.biomac.6b01455)
Y. Li, J. Li, Q. Xia, B. Zhang, Q. Wang, Q. Huang, J. Phys. Chem., B 116 (2012) 12057 (https://doi.org/10.1021/jp305709y)
T. Zou, Z. Li, S. S. Percival, S. Bonard, L. Gu, Food Hydrocoll. 27 (2012) 293 (https://doi.org/10.1016/j.foodhyd.2011.10.002)
Q. Zhong, M. Jin, Food Hydrocoll. 23 (2009) 2380 (https://doi.org/10.1016/j.foodhyd.2009.06.015)
Y. Wu, Y. Luo, Q. Wang, LWT – Food Sci. Technol. 48 (2012) 283 (https://doi.org/10.1016/j.lwt.2012.03.027)
C. J. Cheng, M. Ferruzzi, O. G. Jones, Food Hydrocoll. 87 (2019) 229 (https://doi.org/10.1016/j.foodhyd.2018.08.013)
J. W. J. de Folter, M. W. M. van Ruijven, K. P. Velikov, Soft Matter 8 (2012) 6807 (http://dx.doi.org/10.1039/C2SM07417F)
F. Y. de Boer, R. N. U. Kok, A. Imhof, K. P. Velikov, Soft Matter 14 (2018) 2870 (http://dx.doi.org/10.1039/C7SM02415K)
J. Li, X. Xu, Z. Chen, T. Wang, Z. Lu, W. Hu, L. Wang, Carbohydr. Polym. 200 (2018) 416 (https://doi.org/10.1016/j.carbpol.2018.08.025)
J. Xue, Y. Zhang, G. Huang, J. Liu, M. Slavin, L. (Lucy) Yu, Food Hydrocoll. 83 (2018) 25 (https://doi.org/10.1016/j.foodhyd.2018.04.037)
L. Dai, X. Zhan, Y. Wei, C. Sun, L. Mao, D. J. McClements, Y. Gao, Food Hydrocoll. 85 (2018) 281 (https://doi.org/10.1016/j.foodhyd.2018.07.013)
Y. Luo, Z. Teng, Q. Wang, J. Agric. Food Chem. 60 (2012) 836 (https://doi.org/10.1021/jf204194z)
X. Wang, X. Chu, Colloids Surfaces, A 558 (2018) 110 (https://doi.org/10.1016/j.colsurfa.2018.08.064)
Y. Farag, C. S. Leopold, Eur. J. Pharm. Sci. 42 (2011) 400 (https://doi.org/10.1016/j.ejps.2011.01.006)
L. McKeon, F. Regan, B. Burns, R. Leonard, J. Sep. Sci. 37 (2014) 2791 (https://doi.org/10.1002/jssc.201400014)
A. R. Patel, E. C. M. Bouwens, K. P. Velikov, J. Agric. Food Chem. 58 (2010) 12497 (https://doi.org/10.1021/jf102959b)
L. Wang, Y. Ishida, H. Ohtani, S. Tsuge, T. Nakayama, Anal. Chem. 71 (1999) 1316 (https://doi.org/10.1021/ac981049e)
Y. V. Pathak, A. K. Dorle, J. Control. Release 5 (1987) 63 (https://doi.org/10.1016/0168-3659(87)90038-1)
R. Shukla, M. Cheryan, Ind. Crops Prod. 13 (2001) 171 (https://doi.org/10.1002/adfm.201400359)
H. Chen, Q. Zhong, Food Hydrocoll. 43 (2015) 593 (https://doi.org/10.1016/j.foodhyd.2014.07.018)
F. Dong, X. Dong, L. Zhou, H. Xiao, P. Ho, Colloids Surfaces, B 140 (2016) 324 (https://doi.org/10.1016/j.colsurfb.2015.12.048)
L. L. Deng, M. Taxipalati, F. Que, H. Zhang, Sci. Rep. 6 (2016) 1 (https://doi.org/10.1038/srep38160).