Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin
By J. Gómez-Estaca, M. P. Balaguer, R. Gavara, P. Hernández-Muñoz. 2012
314 citations recorded by the source corpus.
Abstract Nanoparticles with a compact spherical structure and a narrow size distribution were prepared from a zein protein polymer by electrohydrodynamic atomization. The effects of key parameters of the process (polymer concentration, flow rate and applied voltage) on the size and morphology of the particles was studied. Zein nanoparticles could be obtained from zein concentrations ranging from 2.5% to 15% (w/w). The sizes of these particles, ranging from 175 to 900 nm, increased with increasing polymer concentration. Compact nanostructures were obtained for 2.5% and 5% zein solutions whereas 10% and 15% solutions yielded collapsed and shrunken particles. Flow rate also exerted an effect, the lower the flow rate the smaller the nanoparticles. The morphology of the nanoparticles did not change after incorporating curcumin in proportions ranging from 1:500 to 1:10 (curcumin:zein), and the encapsulation efficiency was around 85–90%. Fluorescence microscopy images showed that the nanostuctures obtained took the form of matrix systems with the curcumin homogeneously distributed in the zein matrix. The curcumin remained in the amorphous state in the nanoparticle, as revealed by X-Ray diffractometry, evidencing intimate contact with the polymer. After three months of storage at 23 °C and 43% relative humidity in the dark, neither the size or the morphology of the nanoparticles had undergone significant changes, nor had the curcumin content altered. Thanks to encapsulation, the curcumin presented good dispersion in an aqueous food matrix: semi-skimmed milk.
Subfields: Electrical and Electronic Engineering, Food Science
View Paper: https://www.semanticscholar.org/paper/87f28cc727d0d04d14809122cfc8d65836bc0dae
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In Food Science
Citations in the corpus
- Zein as a source of functional colloidal nano- and microstructures (2014, background): “% carboxy methyl cellulose and semi-skimmed milk did not show any dramatic negative effects such as aggregation or sedimentation based on electrostatic interactions [22,82].”
- Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol (2015, background): “, 2012), daidzin (Zou and Gu, 2013), and curcumin (Gomez-Estaca et al., 2012; Patel et al., 2010b) in zein nanoparticles.”
- Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “For instance, Gomez-Estaca et al.[1] investigated the effect of zein concentration on the morphology of the resulting zein structures for polymer concentrations ranging from 1 to 20% (w/w) in aqueous ethanol solutions.”