Preparation Process Optimization and Stability Study of Loquat Flower Flavonoid Nanoparticles

HUANG Jiating; YU Meizhen; CHEN Hong; YANG Hua; YAN Jinxin; CAO Shaoqian; QI Xiangyang

doi:10.13386/j.issn1002-0306.2023090008

Volume 45 Issue 15

Jul. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(15): 223-232. > DOI: 10.13386/j.issn1002-0306.2023090008

HUANG Jiating, YU Meizhen, CHEN Hong, et al. Preparation Process Optimization and Stability Study of Loquat Flower Flavonoid Nanoparticles[J]. Science and Technology of Food Industry, 2024, 45(15): 223−232. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090008.

Citation:

PDF (4063 KB)

Preparation Process Optimization and Stability Study of Loquat Flower Flavonoid Nanoparticles

College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China

More Information

Received Date: September 04, 2023
Available Online: June 03, 2024

Graphical Abstract

Abstract

Abstract

In order to improve the stability of loquat flower flavonoids, loquat flower flavonoids/zein/pectin nanoparticles (LF/Z/P Nps) were prepared by anti-solvent precipitation method. Taking the embedding rate, particle size and Zeta potential as indicators, the effects of polysaccharide species, flavonoids concentration, zein concentration, alcohol-to-water ratio and pectin concentration on the preparation of nanoparticles were explored. The preparation process of nanoparticles was optimized by response surface experiment, and the characteristics of nanoparticles were studied. The results showed that the optimal preparation conditions were determined as follows: Loquat flower flavonoids concentration of 0.135 mg/mL, zein concentration of 2.2 mg/mL, alcohol-to-water ratio of 1:4, and pectin concentration of 0.78 mg/mL. Under these conditions, the embedding rate of nanoparticles was 86.20%±0.91%, the average particle size was 132.13±1.31 nm, the PDI was 0.16±0.01, and the Zeta potential was −33.97±1.46 mV. The nanoparticles were sensitive to pH and Na⁺, but could effectively maintain the antioxidant and stability of loquat flower flavonoids. In this study, LF/Z/P Nps with good stability were prepared by reverse-solvent precipitation method, which laid a certain theoretical basis for improving the processing adaptability of loquat flower flavonoids.
- loquat flower flavonoids,
- nanoparticles,
- antioxidant activity,
- stability

FullText(HTML)

References (33)

References

[1]	CHAGAS M D S S, BEHRENS M D, MORAGAS-TELLIS C J, et al. Flavonols and flavones as potential anti-inflammatory, antioxidant, and antibacterial compounds[J]. Oxidative Medicine and Cellular Longevity,2022,2022:9966750.
[2]	KOOLAJI N, SHAMMUGASAMY B, SCHINDELER A, et al. Citrus peel flavonoids as potential cancer prevention agents[J]. Current Developments in Nutrition,2020,4(5):nzaa025. doi: 10.1093/cdn/nzaa025
[3]	ZEKA K, RUPARELIA K, ARROO R J, et al. Flavonoids and their metabolites:Prevention in cardiovascular diseases and diabetes[J]. Diseases,2017,5(3):19. doi: 10.3390/diseases5030019
[4]	CARMELA G, GIOVANNA G. Flavonoids from plants to foods:From green extraction to healthy food ingredient[J]. Molecules,2022,27(9):2633. doi: 10.3390/molecules27092633
[5]	WEN K M, FANG X C, YANG J L, et al. Recent research on flavonoids and their biomedical applications[J]. Current Medicinal Chemistry,2021,28(5):1042−1066.
[6]	AYALA-FUENTES J C, CHAVEZ-SANTOSCOY R A. Nanotechnology as a key to enhance the benefits and improve the bioavailability of flavonoids in the food Industry[J]. Foods,2021,10(11):2701. doi: 10.3390/foods10112701
[7]	NAEEM A, MING Y, PENGYI H, et al. The fate of flavonoids after oral administration:A comprehensive overview of its bioavailability[J]. Critical Reviews in Food Science and Nutrition,2021,62(22):6169−6186.
[8]	MA Q M, DAVIDSON P M, ZHONG Q X. Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin[J]. Food Chemistry,2016,206:167−173. doi: 10.1016/j.foodchem.2016.03.065
[9]	ZHANG S L, HAN Y. Preparation, characterisation and antioxidant activities of rutin-loaded zein-sodium caseinate nanoparticles[J]. Plos One,2018,13(3):e0194951. doi: 10.1371/journal.pone.0194951
[10]	ABREU F, OLIVEIRA E F, PAULA H, et al. Chitosan/cashew gum nanogels for essential oil encapsulation[J]. Carbohydr Polym,2012,89(4):1277−1282. doi: 10.1016/j.carbpol.2012.04.048
[11]	WANG Y L, YU J, LI D, et al. Paclitaxel derivative-based liposomal nanoplatform for potentiated chemo-immunotherapy[J]. Journal of Controlled Release:Official Journal of the Controlled Release Society,2022,341:812−827. doi: 10.1016/j.jconrel.2021.12.023
[12]	YAN X J, LI M T, XU X F, et al. Zein-based nano-delivery systems for encapsulation and protection of hydrophobic bioactives:A review[J]. Frontiers in Nutrition,2022,9:999373. doi: 10.3389/fnut.2022.999373
[13]	DE MARCO I. Zein microparticles and nanoparticles as drug delivery systems[J]. Polymers -Basel,2022,14(11):2172. doi: 10.3390/polym14112172
[14]	TAPIA-HERNÁNDEZ J A, RODRÍGUEZ-FELIX F, JUÁREZ-ONOFRE J E, et al. Zein-polysaccharide nanoparticles as matrices for antioxidant compounds:A strategy for prevention of chronic degenerative diseases[J]. Food Res Int,2018,111:451−471. doi: 10.1016/j.foodres.2018.05.036
[15]	LIU Q Y, QIN Y, JIANG B, et al. Development of self-assembled zein-fucoidan complex nanoparticles as a delivery system for resveratrol[J]. Colloids Surf B Biointerfaces,2022,216:112529. doi: 10.1016/j.colsurfb.2022.112529
[16]	HUANG G L, MA J J, SUI S Y, et al. Optimization of extraction of loquat flowers polyphenolics and its antioxidant and anti-polyphenol oxidase properties[J]. Bioengineered,2020,11(1):281−290. doi: 10.1080/21655979.2020.1735604
[17]	李臣, 周超. 枇杷花的生物活性及食品开发利用研究进展[J]. 现代食品,2021(24):45−48. [LI C, ZHOU C. Research progress on the biological activity and food development and utilization of loquat flower[J]. Modern Food,2021(24):45−48.] LI C, ZHOU C. Research progress on the biological activity and food development and utilization of loquat flower[J]. Modern Food, 2021（24）: 45−48.
[18]	毕云华, 黄佳婷, 章鸿彬, 等. 枇杷花抗炎活性物质的制备及成分分析[J/OL]. 食品与发酵工业:1−10[2023-12-08]. https://doi.org/10.13995/j.cnki.11-1802/ts.035869. [BI Y H, HUANG J T, ZHANG H B, et al. Preparation and analysis of anti-inflammatory substances from loquat flowers[J/OL]. Food and Fermentation Industries, 1−10[2023-12-08].https://doi.org/10.13995/j.cnki.11-1802/ts.035869.] BI Y H, HUANG J T, ZHANG H B, et al. Preparation and analysis of anti-inflammatory substances from loquat flowers[J/OL]. Food and Fermentation Industries, 1−10[2023-12-08].https://doi.org/10.13995/j.cnki.11-1802/ts.035869.
[19]	LIANG X, CAO K X, LI W, et al. Tannic acid-fortified zein-pectin nanoparticles:Stability, properties, antioxidant activity, and in vitro digestion[J]. Food Research International,2021,145(5):110425.
[20]	WANG X J, PENG F, LIU F G, et al. Zein-pectin composite nanoparticles as an efficient hyperoside delivery system:Fabrication, characterization, and in vitro release property[J]. LWT-Food Science & Technology,2020,133(1):109869.
[21]	王振帅, 陈善敏, 信思悦, 等. 朝鲜蓟花苞汁总酚、总黄酮、抗氧化性比较及体外模拟胃肠消化特性[J]. 食品科学,2019,40(19):136−142. [WANG Z S, CHEN S M, XING S Y, et al. Total phenols and flavonoids and antioxidant activity of artichoke (Cynara scolymus L.) bud juices before and aftergastrointestinal digestion in vitro[J]. Food Science,2019,40(19):136−142.] WANG Z S, CHEN S M, XING S Y, et al. Total phenols and flavonoids and antioxidant activity of artichoke （Cynara scolymus L.） bud juices before and aftergastrointestinal digestion in vitro[J]. Food Science, 2019, 40（19）: 136−142.
[22]	ZHANG Z H, LI X J, SANG S Y, et al. Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation[J]. Food Chemistry,2023,403:134344. doi: 10.1016/j.foodchem.2022.134344
[23]	AGRAWAL H, JOSHI R, GUPTA M. Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate[J]. Food Chemistry,2016,204:365−372. doi: 10.1016/j.foodchem.2016.02.127
[24]	梁晓, 胡勇, 徐金瑞, 等. 不同电荷阴离子多糖对负载单宁酸的玉米醇溶蛋白纳米颗粒的稳定作用[J]. 现代食品科技,2022,38(5):174−182. [LIANG X, HU Y, XU J R, et al. Stabilization of tannic acid-loaded zein nanoparticles by anionic polysaccharides with different charge[J]. Modern Food Science and Technology,2022,38(5):174−182.] LIANG X, HU Y, XU J R, et al. Stabilization of tannic acid-loaded zein nanoparticles by anionic polysaccharides with different charge[J]. Modern Food Science and Technology, 2022, 38（5）: 174−182.
[25]	石泽栋. 苹果渣多酚的提取及其纳米胶囊的制备与表征[D]. 淄博:山东理工大学, 2022. [SHI Z D. Extraction of apple pomace polyphenols and its nanocapsules preparation and characterization[D]. Zibo:Shandong University of Technology, 2022.] SHI Z D. Extraction of apple pomace polyphenols and its nanocapsules preparation and characterization[D]. Zibo: Shandong University of Technology, 2022.
[26]	LIU Q, JING Y, HAN C, et al. Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties[J]. Food Hydrocolloids,2019,93(AUG.):432−442.
[27]	DA ROSA C G, PAULA Z D M A, SGANZERRLA W G, et al. Application in situ of zein nanocapsules loaded with Origanum vulgare Linneus and thymus vulgaris as a preservative in bread[J]. Food Hydrocolloids,2020,99:105339. doi: 10.1016/j.foodhyd.2019.105339
[28]	FENG L, YAN C, LIU S B, et al. Size-controlled fabrication of zein nano/microparticles by modified anti-solvent precipitation with/without sodium caseinate[J]. International Journal of Nanomedicine,2017,12:8197−8209. doi: 10.2147/IJN.S143733
[29]	ZHANG Y Q, WANG B, WU Y, et al. Fabrication and characterization of zein composite particles coated by caseinate-pectin electrostatic complexes with improved structural stability in acidic aqueous environments[J]. Molecules (Basel, Switzerland),2019,24(14):2535. doi: 10.3390/molecules24142535
[30]	ROSALES T K O, FABI J P. Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds[J]. Int J Biol Macromol,2023,229:11−21. doi: 10.1016/j.ijbiomac.2022.12.292
[31]	KHAN M A, YUE C, FANG Z, et al. Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol[J]. Journal of Food Engineering,2019,258(OCT.):45−53.
[32]	HU K, HUANG X X, GAO Y Q, et al. Core-shell biopolymer nanoparticle delivery systems:Synthesis and characterization of curcumin fortified zein-pectin nanoparticles[J]. Food Chemistry,2015,182:275−281. doi: 10.1016/j.foodchem.2015.03.009
[33]	LIANG X, CHENG W T, LIANG Z H, et al. Co-encapsulation of tannic acid and resveratrol in zein/pectin nanoparticles:Stability, antioxidant activity, and bioaccessibility[J]. Foods,2022,11(21):3478. doi: 10.3390/foods11213478

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(9)

1.	宋德方，李洪淼，许嘉媛，赵佳怡，刘金花. 罗汉果苷零蔗糖酸奶的研制及品质分析. 辽宁农业职业技术学院学报. 2025(02): 11-14 .
2.	李春冬，徐同，高缘，刘国强，呼日，徐伟良，马信雅，高志海，吉日嘎拉图，郭梁. 高脂酸乳与普通酸乳品质对比分析. 乳业科学与技术. 2025(02): 9-14 .
3.	段泊安，李倩文，王晓楠，陈树兴. 山茶花低糖酸奶工艺优化及其抗氧化活性分析. 食品安全质量检测学报. 2024(09): 271-277 .
4.	周洋，黄亚杰，文进. 响应面法优化无乳糖酸奶的配方研究. 中国酿造. 2024(06): 189-194 .
5.	於荣荣，孙欣燕，周頔，徐升，韩彬，汤泉，董艺凝. 基于混料设计研究代糖配比及其对炼乳品质的影响. 食品安全质量检测学报. 2024(15): 147-157 .
6.	徐广新，杨仁琴，周炜，张海霞，华惠，印伯星，王来娣. 响应面法优化桂花酒酿酸奶制备工艺. 食品安全质量检测学报. 2024(23): 145-151 .
7.	尹丽萍，张剑林，殷娜，黎进雪，王妍凌，达菊庆，李宁，武运. 模糊数学综合评价法结合响应面法优化红葡萄酒风味发酵乳工艺. 中国酿造. 2023(01): 168-173 .
8.	沈雍徽，陈娜，邢宇，黄威. 不同糖醇对凝固型酸奶品质的影响. 中国乳业. 2023(12): 86-91 .
9.	谭丽丽，程雅芳，付晶晶. 罗汉果食品开发研究进展. 食品安全导刊. 2022(10): 184-186+192 .