Abstract
In order to improve its carrying and delivery performance, zein was glycosylated with chitosan oligosaccharide (COS) by Maillard reaction to prepare glycosylated zein conjugates (GLCZ), and lutein was encapsulated within GLCZ for fabricating GLCZ-LUT nanoparticles. The results revealed the encapsulation efficiency of lutein loaded in zein (Z-LUT) was greatly increased from 69.33% to 85.75% when zein was modified with COS at a mass ratio of 1:3. The GLCZ-LUT nanoparticles presented unique spherical nanostructures, larger particle sizes (260–380nm), increased zeta potential (−22.4 to −27.5 mv), and superior polydispersity (PDI <0.2). Fourier transform infrared spectroscopy (FTIR) and X-ray diffractometry (XRD) confirmed that lutein was combined and encapsulated better by the Maillard-modified zein, and hydrogen bonding, electrostatic interactions, and hydrophobic interactions were the driving forces for formation of combined nanoparticle structures. Moreover, GLCZ-LUT showcased enhanced solubility, in vitro release, and antioxidant capacity of lutein. The stability of lutein under thermal, storage, and UV-light conditions in functional drinks was also significantly improved by GLCZ. The glycosylated COS/zein system, developed through the Maillard reaction, emerges as a leading contender for efficient lutein delivery in functional beverages.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
