title: Food protein-based phytosterol nanoparticles: fabrication and characterization.
abstract: The development of food-grade (nano)particles as a delivery system for poorly water soluble bioactives has recently attracted increasing attention. This work is an attempt to fabricate food protein-based nanoparticles as delivery systems for improving the water dispersion and bioaccessibility of phytosterols (PS) by an emulsification-evaporation method. The fabricated PS nanoparticles were characterized in terms of particle size, encapsulation efficiency (EE%) and loading amount (LA), and ξ-potential. Among all the test proteins, including soy protein isolate (SPI), whey protein concentrate (WPC) and sodium caseinate (SC), SC was confirmed to be the most suitable protein for the PS nano-formulation. Besides the type of protein, the particle size, EE% and LA of PS in the nanoparticles varied with the applied protein concentration in the aqueous phase and organic volume fraction. The freeze-dried PS nanoparticles with SC exhibited good water re-dispersion behavior and low crystallinity of PS. The LA of PS in the nanoparticles decreased upon storage, especially at high temperatures (e.g., >25 °C). The PS in the fabricated nanoparticles exhibited much better bioaccessibility than free PS. The findings would be of relevance for the fabrication of food-grade colloidal phytosterols, with great potential to be applied in functional food formulations.
authors.affiliation: Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, P. R. China. chtang@scut.edu.cn.
authors.forename: Wen-Jun
authors.initials: WJ
authors.lastname: Cao
authors.forename: Shi-Yi
authors.initials: SY
authors.lastname: Ou
authors.forename: Wei-Feng
authors.initials: WF
authors.lastname: Lin
authors.forename: Chuan-He
authors.initials: CH
authors.lastname: Tang
mesh_terms: D002152:Calorimetry, Differential Scanning; D002364:Caseins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry* / Q000378:metabolism; D004063:Digestion; D004655:Emulsions; D005503:Food Additives / Q000737:chemistry* / Q000378:metabolism; D061353:Food Storage; D005612:Freeze Drying; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D055767:Immobilized Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D046529:Microscopy, Electron, Transmission; D008954:Models, Biological; D053758:Nanoparticles / Q000737:chemistry* / Q000648:ultrastructure; D009753:Nutritive Value; D010316:Particle Size; D010840:Phytosterols / Q000737:chemistry* / Q000378:metabolism; D055550:Protein Stability; D030262:Soybean Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D013499:Surface Properties; D000067816:Whey Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D014961:X-Ray Diffraction
chemical_list: D002364:Caseins; D004044:Dietary Proteins; D004655:Emulsions; D005503:Food Additives; D055767:Immobilized Proteins; D010840:Phytosterols; D030262:Soybean Proteins; D000067816:Whey Proteins