Study on construction, characterization, stability, and delivery properties of zein-pectin complexes

  • LI Shaokang ,
  • WANG Shuangli ,
  • LIN Weidong ,
  • ZANG Xiaodan
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  • (School of Public Health, Mudanjiang Medical University, Mudanjiang 157000, China)

Received date: 2025-10-16

  Revised date: 2025-12-19

  Online published: 2026-09-10

Abstract

Curcumin has biological functions such as being anti-inflammatory, anti-cancer, and anti-diabetic.However, it is precarious and susceptible to damage by complex environmental factors both in vivo and in vitro, so this study aimed to develop biocompatible delivery systems and investigate the effect of pectins with different degrees of esterification on the delivery system.Ternary complexes of zein-curcumin-pectin with different degrees of esterification were constructed using the antisolvent method.When the mass ratios of zein to high-methoxy pectin/medium-methoxy pectin/low-methoxy pectin were 1∶3, 2∶1, and 1∶2, respectively, the prepared complexes had smaller particle sizes, homogeneous sample sizes, and the best encapsulation rates in their respective groups, which were (73.89±0.33)%、(80.73±0.25)%, and (74.42±0.2)%, respectively.Fourier transform infrared spectroscopy and fluorescence spectra showed that the significant interactions between zein, curcumin, and pectin included hydrogen bonding, hydrophobic, and electrostatic interactions.X-ray diffraction results showed that curcumin was in amorphous form in the nanoparticles.It was also found that the three complexes provided better protection against pH, UV light, and thermal degradation of curcumin.In vitro, simulated digestion studies showed that the zein/high-methoxy pectin delivery system had better protection against curcumin destruction in gastric fluid and slow release in simulated intestinal fluid.The zein/high-methoxy pectin complex can be used as an efficient delivery method for bioactives and has a promising application in functional food and drug delivery systems.

Cite this article

LI Shaokang , WANG Shuangli , LIN Weidong , ZANG Xiaodan . Study on construction, characterization, stability, and delivery properties of zein-pectin complexes[J]. Food and Fermentation Industries, 2026 , 52(16) : 324 -333 . DOI: 10.13995/j.cnki.11-1802/ts.044838

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