Electrosprayed Zein and Quercetin Particles: Formation and Properties

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-10-25 DOI:10.1007/s11947-024-03633-4

Jun Yang, Jianhua Xie, Evi Paximada

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引用次数: 0

Abstract

The aim of this study was to physically modify zein (8–20% wt) using electrospraying (ESP) and to evaluate the changes in its morphology, chemical structure, and physical properties. The apparent viscosity and surface tension of zein solution affect the particles produced by ESP. The produced particles were spherical and in the sub-micron size (average size 2000 nm) and exhibited lower contact angle and surface hydrophobicity compared to commercial zein, which is attributed to changes in the secondary structure during processing. The addition of quercetin (0.1–0.4% wt), further improved the microstructure and interfacial properties. Wettability (6.24–17.86%) and interfacial tension of ESP-zein particles can be proportionally altered through the addition of quercetin. The molecular docking results suggest that hydrogen bonding and hydrophobic interactions exist between quercetin and zein, which may be responsible for the regulation of ESP-zein by quercetin. Such particles with tunable physical properties are strong candidates for the development of future food products.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.