title: Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: preparation, characterization, and functional performance.
abstract: The aim of this study was to design a colloidal delivery system to encapsulate poor water-soluble bioactive flavonoid tangeretin so that it could be utilized in various food products as functional ingredient. Tangeretin-loaded protein nanoparticles were produced by mixing an organic phase containing zein and tangeretin with an aqueous phase containing β-lactoglobulin and then converted into powder by freeze-drying. This powder formed a colloidal suspension when dispersed in water that is relatively stable to particle aggregation and sedimentation. The influence of temperature, ionic strength, and pH on the stability of the protein nanoparticles was tested. Extensive particle aggregation occurred at high ionic strength (>100mM) and intermediate pH (4.5-5.5) due to reduced electrostatic repulsion. Extensive aggregation also occurred at temperatures exceeding 60 °C, which was presumably due to increased hydrophobic attraction. Overall, this study shows that protein-based nanoparticles can be used to encapsulate bioactive tangeretin so that it can be readily dispersed in compatible food products.
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
authors.forename: Jingjing
authors.initials: J
authors.lastname: Chen
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
authors.forename: Jinkai
authors.initials: J
authors.lastname: Zheng
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address: hangxiao@foodsci.umass.edu.
authors.forename: Hang
authors.initials: H
authors.lastname: Xiao
mesh_terms: D004337:Drug Carriers / Q000737:chemistry*; D016503:Drug Delivery Systems; D047309:Flavones / Q000737:chemistry*; D005612:Freeze Drying; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry*; D009994:Osmolar Concentration; D010316:Particle Size; D055672:Static Electricity; D013696:Temperature; D015028:Zein / Q000737:chemistry*
chemical_list: D004337:Drug Carriers; D047309:Flavones; D007782:Lactoglobulins; D015028:Zein; C059006:tangeretin
keywords: Nanoparticles; Nutraceuticals; Solubility; Tangeretin; Zein; β-Lactoglobulin