Essential oil release from zein particles as modulated by inorganic coating and biopolymeric networking

Zein particles (ZPs) have emerged as a popular delivery carrier for hydrophobic bioactive substances. However, some lipophilic compounds are easily released from ZPs because of the low polarity compatibility between zein and the compounds. The loss of encapsulated substances is particularly evident for citrus essential oil (CEO), an extremely hydrophobic ingredient. The premature release of CEO from ZPs was mitigated by developing a modification approach using ZPs coated with calcium phosphate (CaP) and networked with Ca 2+ -alginate gel (CaAlg). The approach involved the preparation of ZPs (through the antisolvent addition procedure) in phosphate buffer, and supplementation of the particles consecutively with sodium alginate and Ca 2+ ions (as CaCl 2 ). This procedure resulted in retention of up to 28% of CEO within ZPs after the accelerated storage experiment. Under in vitro gastric and intestinal digestion condition, the CaP-coated and CaAlg-networked ZPs had a significantly lower release of CEO compared to their non-coated and non-networked counterparts. The morphology of the particles was investigated by scanning (SEM) and transmission (TEM) electron microscopies, as well as confocal laser scanning microscopy. SEM imaging showed that sodium alginate could facilitate the formation of CaP coating through preventing CaP crystallization. CaP coating also decreased the ZPs fusion/aggregation as evidenced by comparing the ζ -potential and microscopic morphology of the particles. Examination of the infrared spectra of the particles revealed that the formation of CaP coating occurred at Ca 2+ ion concentrations ≥ 10 mM.

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Publication Details

Journal
Food Bioscience
Published
2024-09-23
DOI
https://doi.org/10.1016/j.fbio.2024.105154
Citations
1
Primary Topic
Proteins in Food Systems
Type
article
Field-Weighted Citation Impact
0.35

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article

Essential oil release from zein particles as modulated by inorganic coating and biopolymeric networking

Ashkan Madadlou, Vincenzo Fogliano, Feilong Yang
1 citations
Food Bioscience
Proteins in Food Systems
0.35
article

Essential oil release from zein particles as modulated by inorganic coating and biopolymeric networking

Ashkan Madadlou, Vincenzo Fogliano, Feilong Yang
article en
1 citations

Abstract

Zein particles (ZPs) have emerged as a popular delivery carrier for hydrophobic bioactive substances. However, some lipophilic compounds are easily released from ZPs because of the low polarity compatibility between zein and the compounds. The loss of encapsulated substances is particularly evident for citrus essential oil (CEO), an extremely hydrophobic ingredient. The premature release of CEO from ZPs was mitigated by developing a modification approach using ZPs coated with calcium phosphate (CaP) and networked with Ca 2+ -alginate gel (CaAlg). The approach involved the preparation of ZPs (through the antisolvent addition procedure) in phosphate buffer, and supplementation of the particles consecutively with sodium alginate and Ca 2+ ions (as CaCl 2 ). This procedure resulted in retention of up to 28% of CEO within ZPs after the accelerated storage experiment. Under in vitro gastric and intestinal digestion condition, the CaP-coated and CaAlg-networked ZPs had a significantly lower release of CEO compared to their non-coated and non-networked counterparts. The morphology of the particles was investigated by scanning (SEM) and transmission (TEM) electron microscopies, as well as confocal laser scanning microscopy. SEM imaging showed that sodium alginate could facilitate the formation of CaP coating through preventing CaP crystallization. CaP coating also decreased the ZPs fusion/aggregation as evidenced by comparing the ζ -potential and microscopic morphology of the particles. Examination of the infrared spectra of the particles revealed that the formation of CaP coating occurred at Ca 2+ ion concentrations ≥ 10 mM.

Food BioscienceVol. 62
University College Cork (IE), Institute of Food Science and Technology (CN), Chinese Academy of Agricultural Sciences (CN), Wageningen University & Research (NL)
China Scholarship Council
Openalex Percentile: Top 36%
Proteins in Food Systems
0.35
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