Coating of DNA and DNA complexes on zein particles for the encapsulation and protection of kaempferol and α-tocopherol. (September 2023)

• Record Type: Journal Article
• Authors: Ji, Chuye; Khan, Muhammad Aslam; Chen, Kaiwen; Liang, Li
• Is Part Of: Journal of food engineering. Volume 352(2023)
• Publication Date: 2023-09
• Subjects: DNA -- Zein -- Coating layer -- Antioxidant barrier -- Bioactive compound -- Stability; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2023.111520
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Zein particles are potential for the encapsulation of bioactive compounds. Deoxyribonucleic acid (DNA) shows good pH stability and can complex with antioxidants. In this study, DNA and DNA-quercetin complexes was used as the coating layer of zein particles. Zein particles had a size of 85.10 nm and ζ-potential of −30.73 mV at 1 mg/mL DNA. Zein/DNA particles were stable at pH 4–9. Encapsulation efficiency of kaempferol and α-tocopherol in complex particles reached 92.90% and 97.02%, respectively. The potential use of zein/DNA particles was evaluated for protecting kaempferol. Moreover, DNA-quercetin complex coating was investigated to discuss the protection of α-tocopherol in zein particles. The DNA coating improved the storage stability of kaempferol or α-tocopherol by strengthening physical barrier. DNA-quercetin complexes further improved the stability of α-tocopherol by acting as antioxidant barrier. The retention of kaempferol and α-tocopherol was about 58% in zein/DNA and zein/DNA-quercetin particles at 45 °C after 28 days. Highlights: Zein/DNA core-shell particles were prepared with a particle yield of 87.73%. DNA coating improved the pH stability of zein particles against aggregation. DNA coating improved storage stability of encapsulated kaempferol or α-tocopherol. DNA-quercetin complexes as antioxidant barrier improved α-tocopherol stability.