Abstract
Owing to the high desorption energy of colloidal particles, Pickering emulsions can effectively protect the encapsulated bioactives. In this study, zein and peach gum polysaccharide (PGP) based biopolymeric nanoparticles were fabricated to stabilize the Pickering emulsion and deliver curcumin. Effects of the PGP addition order during and after anti-solvent precipitation process (zein-PGP nanoparticles or zein/PGP nanoparticles) on the properties of nanoparticles were discussed. The zein-PGP nanoparticles were spherical with mean size of 172.8 nm, while zein/PGP nanoparticles were rod-like with mean size of 207.5 nm. Both zein-PGP and zein/PGP nanoparticles were negatively charged with the wettability of 93.5° and 90.3°, respectively. Compared to the zein NPs, the zein-PGP and zein/PGP nanoparticles stabilized emulsions had smaller droplet size, better storage and environmental stabilities. The release rates of curcumin in zein-PGP nanoparticles and zein/PGP nanoparticles stabilized emulsions were 23.4% and 26.7% respectively in simulated gastric fluid. The curcumin release rates in zein-PGP nanoparticles and zein/PGP nanoparticles stabilized emulsions were 32.5% and 24.0% respectively in simulated intestinal fluid. These findings might promote an effective delivery system for bioactive food ingredients using zein and PGP based complex nanoparticles.
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.
