Gallic Acid-Loaded Zein Nanoparticles by Electrospraying Process

Journal of Food Science
José Agustín Tapia-HernándezFrancisco Rodríguez-Félix

Abstract

Currently, electrospraying is a novel process for obtaining the nanoparticles from biopolymers. Zein nanoparticles have been obtained by this method and used to protect both hydrophilic and hydrophobic antioxidant molecules from environmental factors. The objective of this work was to prepare and characterize gallic acid-loaded zein nanoparticles obtained by the electrospraying process to provide protection to gallic acid from environmental factors. Thus, it was related to the concentration of gallic acid in physicochemical and rheological properties of the electrosprayed solution, and also to equipment parameters, such as voltage, flow rate, and distance of the collector in morphology, and particle size. The physicochemical properties showed a relationship in the formation of a Taylor cone, in which at a low concentration of gallic acid (1% w/v), low viscosity (0.00464 ± 0.00001 Pa·s), and density (0.886 ± 0.00002 g/cm3 ), as well as high electrical conductivity (369 ± 4.3 µs/cm), forms a stable cone-jet mode. The rheological properties and the Power Law model of the gallic acid-zein electrosprayed solution demonstrated Newtonian behavior (n = 1). The morphology and size of the particle were dependent on the concentration of g...Continue Reading

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Citations

Sep 26, 2019·Journal of Food Science·Francisco Rodríguez-FélixJosé Agustín Tapia-Hernández
Jan 7, 2020·Annual Review of Food Science and Technology·Daniel GranatoPredrag Putnik
May 19, 2020·Food Science and Biotechnology·Francisco Rodríguez-FélixJosé Agustín Tapia-Hernández
Nov 16, 2020·Food Chemistry·Shalini Sahani, Yogesh Chandra Sharma
Feb 28, 2021·Colloids and Surfaces. B, Biointerfaces·Shixiong KangKe Wang

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