Food and Fermentation Industries >

2019 , Vol. 45 >Issue 1: 121 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017077

Preparation and physicochemical properties of sulforaphane- encapsulated zein aqueous nano-dispersions

  • TIAN Yifan ,
  • CHEN Fang ,
  • TAN Xiaolu ,
  • ZHAO Guohua ,
  • YE Fayin
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China)
    3(College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China)

Received date: 2018-02-12

  Online published: 2019-02-01

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Abstract

In this study, the sulforaphane-encapsulated zein aqueous nano-dispersions were prepared by anti-solvent method by using low concentrate gum arabic as a stabilizer. The physicochemical properties and releasing characteristics of sulforaphane were investigated. The results showed that the average size, polydispersity index (PDI), and zeta potential of zein/gum arabic nanoparticles without encapsulating sulforaphane were 184.1 nm, 0.135 and -33.5 mV, respectively. The size, PDI, and zeta potential of sulforaphane-encapsulated zein/gum arabic nanoparticles varied from 159.8 nm to 180.2 nm, 0.152 to 0.198, and -32.1 mV to -37.5 mV, respectively. The TEM results showed that the nanoparticles were nearly spherical. When the weight ratio of sulforaphane to zein was 1∶25, the encapsulation efficiency and loading capacity were 92.3% and 43.4 mg/g, respectively. As the weight ratio increased, the encapsulation efficiency decreased significantly while loading capacity slightly increased in the range of 60.6-78.7 mg/g. When the pH was increasing, the particle sizes of the nanoparticles at pH=2-4 decreased significantly, while changes at pH 4-8 were insignificant. The particle size changed insignificantly at 25-55 ℃, while it increased from 200 nm to about 350 nm with an increase in ambient temperature (55-85 ℃). The results of released sulforaphane showed that the cumulative releasing rate within 60 min was nearly 50% and almost completely released within 240 min. This study provides an experimental reference for encapsulating of sulforaphane.

Key words： sulforaphane; zein; nanoparticles; gum arabic; encapsulation

Cite this article

TIAN Yifan , CHEN Fang , TAN Xiaolu , ZHAO Guohua , YE Fayin . Preparation and physicochemical properties of sulforaphane- encapsulated zein aqueous nano-dispersions[J]. Food and Fermentation Industries, 2019 , 45(1) : 121 -127 . DOI: 10.13995/j.cnki.11-1802/ts.017077

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