Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation

Journal of Agricultural and Food Chemistry
Gabriel Davidov-PardoDavid Julian McClements

Abstract

Protein nanoparticles are often not very stable in a complex food matrix because they are primarily stabilized by electrostatic repulsion. In this study, we envisaged the stabilization of zein nanoparticles through Maillard conjugation reactions with polysaccharides of different molecular mass. Zein nanoparticles (0.5% w/v) containing resveratrol (0.025% w/v grape skin extract) were produced by liquid antisolvent precipitation and coated with Maillard conjugates (MC) of sodium caseinate and different molecular mass carbohydrates during particle production. Zein nanoparticles coated with conjugated polysaccharides of 2.8, 37, and 150 kDa had diameters of 198 ± 5, 176 ± 6, and 180 ± 3 nm, respectively. The encapsulation efficiency (∼83%) was not affected by conjugation, but the conjugates significantly improved particle stability against changes in pH (2.0-9.0), CaCl2 addition (up to 100 mM), and heat treatment (30-90 °C, 30 min). Zein nanoparticles coated by MC may therefore be suitable delivery systems for hydrophobic bioactive molecules in a wide range of commercial products.

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Citations

Apr 7, 2015·Journal of Agricultural and Food Chemistry·Gabriel Davidov-PardoDavid Julian McClements
Aug 5, 2016·Frontiers in Chemistry·Subin R C K RajendranRickey Y Yada
Oct 25, 2016·International Journal of Pharmaceutics·Yong ZhangWei Kong
Sep 26, 2019·Journal of Food Science·Francisco Rodríguez-FélixJosé Agustín Tapia-Hernández
Dec 26, 2018·Critical Reviews in Food Science and Nutrition·Qing ZhangWenyu Yang
Oct 3, 2019·Recent Patents on Drug Delivery & Formulation·Nada A HelalMohamed I Nounou
Aug 14, 2019·Journal of Food Science·Benjamin M SteinerGabriel Davidov-Pardo
Jul 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Milad FathiDavid Julian McClements
Dec 31, 2016·Advances in Colloid and Interface Science·David Julian McClements
Feb 28, 2021·Colloids and Surfaces. B, Biointerfaces·Agnese GagliardiDonato Cosco
May 14, 2021·Critical Reviews in Food Science and Nutrition·Sarah CaballeroGabriel Davidov-Pardo
May 16, 2021·Journal of Hazardous Materials·Renata Aparecida MonteiroLeonardo Fernandes Fraceto
Jun 23, 2021·Journal of Food Science·Yiming FengHaibo Huang
Jul 31, 2021·Journal of Materials Chemistry. B, Materials for Biology and Medicine·Xiaoyan BaoPing Yao
Apr 30, 2019·ACS Applied Materials & Interfaces·Md Saiful IslamOmathanu Perumal
May 18, 2019·Journal of Agricultural and Food Chemistry·Lianger Dong, Qixin Zhong
Oct 5, 2021·Journal of the Science of Food and Agriculture·Jenifer SantosMaria-Carmen Alfaro

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