Sodium caseinate decorating on shellac nanoparticles as a stabilizer for the encapsulation of quercetin

虫胶 纳米颗粒 化学 化学工程 傅里叶变换红外光谱 酪蛋白酸钠 稳定器(航空) 材料科学 有机化学 色谱法 纳米技术 机械工程 工程类 涂层
作者
Hui Zhang,Xinyu Sun,Jiao Wang,Mengna Dong,Lihua Li,Feier Bai,Ke Xu,Li Wang
出处
期刊:Food Chemistry [Elsevier]
卷期号:395: 133580-133580 被引量:1
标识
DOI:10.1016/j.foodchem.2022.133580
摘要

• The effects of sodium caseinate on the stability of SNPs were investigated. • The optimal concentration for sodium caseinate decorating SNPs was 0.3%. • SQCNPs were fabricated based on hydrophobic and hydrogen-bonding interactions. • The decoration of sodium caseinate improved the functional properties of SNPs. To protect quercetin and address some of the barriers about shellac as a delivery carrier, we investigated the effects of sodium caseinate surface decoration on the formation, stability, and physiochemical properties of shellac nanoparticles (SNPs) for the first time. Herein, 0.3% caseinate was selected to prepare the quercetin-loaded shellac/sodium caseinate complex nanoparticles (SQCNPs), ensuring stable formation of nanoparticles and preventing irreversible aggregation of SNPs in acid. Fourier transform infrared spectroscopy and complex nanoparticle dissociation test indicated SQCNPs were fabricated based hydrophobic and hydrogen-bonding interactions among Que, shellac, and caseinate. Besides, the modification of sodium caseinate can address salt instability and low redispersibility and improve encapsulation efficiency of SNPs. Meanwhile, SQCNPs possessed good antioxidant capacity, low cytotoxicity and controlled release in simulated gastrointestinal digestion. In summary, this work might open up a new, green, and sustainable method to design a bioactive substance delivery system by employing shellac as a vehicle.
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