Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading. (January 2023)
- Record Type:
- Journal Article
- Title:
- Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading. (January 2023)
- Main Title:
- Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading
- Authors:
- Guo, Haocheng
Feng, Yiming
Deng, Yong
Yan, Tianyi
Liang, Zimo
Zhou, Yichen
Zhang, Wei
Xu, Enbo
Liu, Donghong
Wang, Wenjun - Abstract:
- Abstract: Differences in supersaturation rates may cause stepwise precipitation of active ingredients and colloidal particles, thus producing low loading capacity vehicles. Shortening the mixing time of the solvent and the antisolvent is a strategy to achieve almost simultaneous supersaturation of the active ingredients and the colloidal particles. In this study, electrostatic co-assembly process of zein and sodium hyaluronate (SH) was used to embedding curcumin. The ethanol-water laminar diffusion with controlled mixing time (102.06–13.23 ms) was obtained by changing the flow ratios (8–24) using a flow-focused microfluidics chip. The particle size of zein-SH nanoparticles decreased from 319.3 ± 1.7 nm to 79.8 ± 0.7 nm with the increase of flow ratio (8–24). Continuous flow prepared zein-SH nanoparticles showed more ordered secondary structures than bulk mixing. Bulk mixing prepared curcumin-embedded samples also presented dendritic crosslinking, with 0.4 ± 0.5% loading capacity due to curcumin precipitation earlier than colloidal particles supersaturation. However, with millisecond mixing time, a high flow ratio prepared sample (∼77 nm) showed 97.2 ± 0.6% encapsulation efficiency, 11.1 ± 0.1% loading capacity, and significantly better bioaccessibility in the in-vitro gastrointestinal digestion. According to the FTIR and XRD analysis, curcumin can be embedded into zein-SH nanoparticles through hydrophobic interactions and hydrogen bonds. The millisecond antisolvent timeAbstract: Differences in supersaturation rates may cause stepwise precipitation of active ingredients and colloidal particles, thus producing low loading capacity vehicles. Shortening the mixing time of the solvent and the antisolvent is a strategy to achieve almost simultaneous supersaturation of the active ingredients and the colloidal particles. In this study, electrostatic co-assembly process of zein and sodium hyaluronate (SH) was used to embedding curcumin. The ethanol-water laminar diffusion with controlled mixing time (102.06–13.23 ms) was obtained by changing the flow ratios (8–24) using a flow-focused microfluidics chip. The particle size of zein-SH nanoparticles decreased from 319.3 ± 1.7 nm to 79.8 ± 0.7 nm with the increase of flow ratio (8–24). Continuous flow prepared zein-SH nanoparticles showed more ordered secondary structures than bulk mixing. Bulk mixing prepared curcumin-embedded samples also presented dendritic crosslinking, with 0.4 ± 0.5% loading capacity due to curcumin precipitation earlier than colloidal particles supersaturation. However, with millisecond mixing time, a high flow ratio prepared sample (∼77 nm) showed 97.2 ± 0.6% encapsulation efficiency, 11.1 ± 0.1% loading capacity, and significantly better bioaccessibility in the in-vitro gastrointestinal digestion. According to the FTIR and XRD analysis, curcumin can be embedded into zein-SH nanoparticles through hydrophobic interactions and hydrogen bonds. The millisecond antisolvent time provided by continuous flow offers the possibility of tuning the secondary structure and improving loading capacity during the electrostatic co-assembly of colloidal particles. Graphical abstract: Image 1 Highlights: Continuous flow sub-milliseconds mixing to supersaturate zein and curcumin. Flow ratio modulates secondary structures of zein during antisolvent precipitation. Continuous flow curcumin loading capacity was much higher than bulk mixing. … (more)
- Is Part Of:
- Food hydrocolloids. Volume 134(2023)
- Journal:
- Food hydrocolloids
- Issue:
- Volume 134(2023)
- Issue Display:
- Volume 134, Issue 2023 (2023)
- Year:
- 2023
- Volume:
- 134
- Issue:
- 2023
- Issue Sort Value:
- 2023-0134-2023-0000
- Page Start:
- Page End:
- Publication Date:
- 2023-01
- Subjects:
- Colloidal particle precipitation -- Batch and continuous processes -- Zein-modified nanoparticles -- Bioactive material encapsulation -- Curcumin bioaccessibility
Hydrocolloids -- Periodicals
Food additives -- Periodicals
Colloïdes -- Périodiques
Aliments -- Additifs -- Périodiques
Colloids
Food additives
Periodicals
Electronic journals
664.06 - Journal URLs:
- http://www.sciencedirect.com/science/journal/0268005X ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodhyd.2022.108089 ↗
- Languages:
- English
- ISSNs:
- 0268-005X
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.556000
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 23348.xml