School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China.
School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China.
Colloids Surf B Biointerfaces. 2021 Aug;204:111827. doi: 10.1016/j.colsurfb.2021.111827. Epub 2021 May 10.
This study aimed to use xanthan gum as a stabilizer to improve the stability of zein nanoparticles. Zein-xanthan gum composite nanoparticles were prepared via anti-solvent precipitation at pH 4.0. The particle size, zeta potential, and stability of the system were related to the amount of xanthan gum added. When 20 mg of xanthan gum was added, spherical nanoparticles with a small particle size (179 ± 2.1 nm) and sufficient negative zeta potential (-42 ± 1.6 mV) were obtained. The zeta potential and Fourier transform infrared spectroscopy results indicated that electrostatic attraction was the main driving force, followed by hydrogen bonding and hydrophobic interactions. Composite nanoparticles were coated by xanthan gum and remained stable over a wide pH range and at high temperatures and salt concentrations; they did not precipitate or aggregate after 30 days of storage. Moreover, the addition of xanthan gum considerably improved the encapsulation efficiency and loading capacity of nanoparticles containing high curcumin amounts, which facilitated slow and sustained release of curcumin in simulated intestinal fluid. Therefore, zein-xanthan gum nanoparticles can be used for the delivery of biologically active compounds in food and pharmaceutical preparations.
本研究旨在使用黄原胶作为稳定剂来提高玉米醇溶蛋白纳米粒的稳定性。通过在 pH 值 4.0 下反溶剂沉淀制备玉米醇溶蛋白-黄原胶复合纳米粒。添加黄原胶的量与体系的粒径、Zeta 电位和稳定性有关。当添加 20mg 黄原胶时，可得到粒径较小（179±2.1nm）、Zeta 电位充足（-42±1.6mV）的球形纳米粒。Zeta 电位和傅里叶变换红外光谱结果表明，静电吸引是主要驱动力，其次是氢键和疏水相互作用。复合纳米粒由黄原胶包覆，在较宽的 pH 范围、高温和高盐浓度下均保持稳定；在储存 30 天后，不会沉淀或聚集。此外，黄原胶的添加极大地提高了含有高姜黄素量的纳米粒的包封效率和载药量，有利于姜黄素在模拟肠液中缓慢持续释放。因此，玉米醇溶蛋白-黄原胶纳米粒可用于食品和药物制剂中生物活性化合物的递送。
