Abstract
A simple reverse solvent co-precipitation method was designed to prepare zein/debranched oxidized starch core-shell composite nanoparticles. Studies have shown that the composite nanoparticles have good stability and the ability to protect resveratrol from chemical degradation during long-term storage, pasteurization, and ultraviolet irradiation. The encapsulation rate of resveratrol in composite nanoparticles (81.15%) was significantly higher than that of pure protein nanoparticles (47.15%). The results of FT-IR (fourier transform infrared spectroscopy), circular dichroism, and fluorescence spectra show that hydrogen bonding, hydrophobic interaction, and electrostatic interaction exist in the composite nanoparticles. Under pasteurization conditions, ultraviolet radiation, and two weeks of room-temperature storage, the composite nanoparticles can better maintain the biological activity of nutrient molecules. Moreover, the particles can maintain stability in different pH and ionic strength environments and gradually degrade and release active molecules in the intestinal tract in vitro in the simulated gastrointestinal environment. These results show that zein/debranched oxidized starch nanoparticles (ZDNPs) have great potential for application in the fields of functional drinks, food, and biomedicine-related delivery.
Sign-in/Register to access full text options 
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.
