Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles

Solid and hollow particles based on zein have been prepared for the encapsulation of bioactive components. Hollow particles have many advantages over their solid counterpart, due to increased surface area, low density, and sustained release, emerged as a promising delivery system for polyphenols. It...

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Veröffentlicht in:Food hydrocolloids Jg. 113; S. 106477
Hauptverfasser: Khan, Muhammad Aslam, Chen, Lingyun, Liang, Li
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Elsevier Ltd 01.04.2021
Schlagworte:
antioxidant activity
Chitosan
Digestion
encapsulation
fluorescence
Hollow particle
hydrocolloids
hydrophobicity
polyphenols
resveratrol
Resveratrol encapsulation
storage quality
Storage stability
surface area
X-ray diffraction
Zein
Zein
Chitosan
Digestion
Resveratrol encapsulation
Storage stability
Hollow particle
ISSN:0268-005X, 1873-7137
Online-Zugang:Volltext
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Abstract Solid and hollow particles based on zein have been prepared for the encapsulation of bioactive components. Hollow particles have many advantages over their solid counterpart, due to increased surface area, low density, and sustained release, emerged as a promising delivery system for polyphenols. It is necessary to improve the stability of zein particles for the encapsulation of bioactive components. The current work aims to prepare hollow zein particles by employing chitosan coating and explore the potential of the composite particles for the encapsulation and protection of resveratrol, a natural polyphenol. Hollow zein (HZ) and zein-chitosan (HZ-CH) particles were characterized in terms of size, surface charge, morphological structure, particle yield and antioxidant activity. Encapsulation of resveratrol in the zein matrix was studied by the help of fluorescence, infrared and X-ray diffraction techniques. The composite particles were also subjected to storage and in vitro digestion. Particle yield was greater than 90% when the concentrations of chitosan were greater than 0.02%. HZ-CH particles were positively charged and bigger in size as compare to HZ particles. Resveratrol entrapment caused an apparent increase in the size of the particles. The highest encapsulation efficiency and loading capacity of resveratrol were 91% and 14% in the hydrophobic zein shell of HZ-CH particles, respectively. The chitosan coating improved the storage and digestion stability of resveratrol-loaded hollow zein particles and the storage stability of encapsulated resveratrol and exhibited a sustained in vitro release of resveratrol. Therefore, the hollow zein composite particles could be used as an efficient delivery system for resveratrol in the development of functional foods. Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles [Display omitted] •Resveratrol-loaded hollow zein (RHZ) particles were coated with chitosan.•The highest encapsulation of resveratrol at 375 μg/mL with 0.03% chitosan.•Chitosan improved storage and digestive stability of RHZ particles.•Chitosan improved storage stability of encapsulated resveratrol.•RHZ-chitosan particles showed sustained release of resveratrol in vitro.
AbstractList Solid and hollow particles based on zein have been prepared for the encapsulation of bioactive components. Hollow particles have many advantages over their solid counterpart, due to increased surface area, low density, and sustained release, emerged as a promising delivery system for polyphenols. It is necessary to improve the stability of zein particles for the encapsulation of bioactive components. The current work aims to prepare hollow zein particles by employing chitosan coating and explore the potential of the composite particles for the encapsulation and protection of resveratrol, a natural polyphenol. Hollow zein (HZ) and zein-chitosan (HZ-CH) particles were characterized in terms of size, surface charge, morphological structure, particle yield and antioxidant activity. Encapsulation of resveratrol in the zein matrix was studied by the help of fluorescence, infrared and X-ray diffraction techniques. The composite particles were also subjected to storage and in vitro digestion. Particle yield was greater than 90% when the concentrations of chitosan were greater than 0.02%. HZ-CH particles were positively charged and bigger in size as compare to HZ particles. Resveratrol entrapment caused an apparent increase in the size of the particles. The highest encapsulation efficiency and loading capacity of resveratrol were 91% and 14% in the hydrophobic zein shell of HZ-CH particles, respectively. The chitosan coating improved the storage and digestion stability of resveratrol-loaded hollow zein particles and the storage stability of encapsulated resveratrol and exhibited a sustained in vitro release of resveratrol. Therefore, the hollow zein composite particles could be used as an efficient delivery system for resveratrol in the development of functional foods. Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles [Display omitted] •Resveratrol-loaded hollow zein (RHZ) particles were coated with chitosan.•The highest encapsulation of resveratrol at 375 μg/mL with 0.03% chitosan.•Chitosan improved storage and digestive stability of RHZ particles.•Chitosan improved storage stability of encapsulated resveratrol.•RHZ-chitosan particles showed sustained release of resveratrol in vitro.
Solid and hollow particles based on zein have been prepared for the encapsulation of bioactive components. Hollow particles have many advantages over their solid counterpart, due to increased surface area, low density, and sustained release, emerged as a promising delivery system for polyphenols. It is necessary to improve the stability of zein particles for the encapsulation of bioactive components. The current work aims to prepare hollow zein particles by employing chitosan coating and explore the potential of the composite particles for the encapsulation and protection of resveratrol, a natural polyphenol. Hollow zein (HZ) and zein-chitosan (HZ-CH) particles were characterized in terms of size, surface charge, morphological structure, particle yield and antioxidant activity. Encapsulation of resveratrol in the zein matrix was studied by the help of fluorescence, infrared and X-ray diffraction techniques. The composite particles were also subjected to storage and in vitro digestion. Particle yield was greater than 90% when the concentrations of chitosan were greater than 0.02%. HZ-CH particles were positively charged and bigger in size as compare to HZ particles. Resveratrol entrapment caused an apparent increase in the size of the particles. The highest encapsulation efficiency and loading capacity of resveratrol were 91% and 14% in the hydrophobic zein shell of HZ-CH particles, respectively. The chitosan coating improved the storage and digestion stability of resveratrol-loaded hollow zein particles and the storage stability of encapsulated resveratrol and exhibited a sustained in vitro release of resveratrol. Therefore, the hollow zein composite particles could be used as an efficient delivery system for resveratrol in the development of functional foods.
ArticleNumber 106477
Author Khan, Muhammad Aslam
Chen, Lingyun
Liang, Li
Author_xml – sequence: 1
  givenname: Muhammad Aslam
  surname: Khan
  fullname: Khan, Muhammad Aslam
  organization: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 21412, China
– sequence: 2
  givenname: Lingyun
  orcidid: 0000-0002-5762-5031
  surname: Chen
  fullname: Chen, Lingyun
  organization: Department of Agricultural, Food and Nutritional Science, University of Alberta, Alberta, Canada
– sequence: 3
  givenname: Li
  surname: Liang
  fullname: Liang, Li
  email: liliang@jiangnan.edu.cn
  organization: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 21412, China
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Keywords Zein
Chitosan
Digestion
Resveratrol encapsulation
Storage stability
Hollow particle
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Snippet Solid and hollow particles based on zein have been prepared for the encapsulation of bioactive components. Hollow particles have many advantages over their...
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StartPage 106477
SubjectTerms antioxidant activity
Chitosan
Digestion
encapsulation
fluorescence
Hollow particle
hydrocolloids
hydrophobicity
polyphenols
resveratrol
Resveratrol encapsulation
storage quality
Storage stability
surface area
X-ray diffraction
Zein
Title Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles
URI https://dx.doi.org/10.1016/j.foodhyd.2020.106477
https://www.proquest.com/docview/2524235189
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