Fabrication of amylose-proanthocyanidins complex nanoparticles and their effect on Pickering emulsion

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-04-18 DOI:10.1016/j.jfoodeng.2025.112620

Xiaoxia Yan, Yutong Wei, Baikun Zhu, Zihan Tao, Tiehua Zhang

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Abstract

This study aimed to investigate the effect of proanthocyanidins content on physicochemical properties of amylose-proanthocyanidins complex nanoparticles. The results indicated that the molecular dynamics simulation confirmed the proanthocyanidin could bind in the helical structure of amylose, and Van der Waals force was the main driving forces for the formation of the amylose-proanthocyanidins complexes. All the amylose-proanthocyanidins complex nanoparticles presented V-type crystalline structure, and the mean size values increased with the increasing of proanthocyanidins content. Cell viability analysis showed that the amylose-proanthocyanidins complex nanoparticles displayed a trend of cell viability remained more than 85 %, indicated the prepared complexes were non-toxic. When the amylose-proanthocyanidins complex nanoparticles were used in Pickering emulsion, the sizes of the emulsion droplets were all belonged to nanoscale, while the fresh Pickering emulsion stabilized by amylose nanoparticles without proanthocyanidin resulted a severe oiling off at the top phase of emulsions. The cryogenic scanning electron microscopy also showed that this kind of nanoparticles formed firm mechanical barrier between the oil droplets to prevent coalescence during emulsion formation. This study proposed the properties of amylose-proanthocyanidins complex nanoparticles and provided guidance for its future development.

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直链淀粉-原花青素复合纳米颗粒的制备及其对皮克林乳的影响

本研究旨在研究原花青素含量对直链淀粉-原花青素复合纳米颗粒理化性质的影响。结果表明，分子动力学模拟证实原花青素可以在直链淀粉的螺旋结构中结合，而范德华力是直链淀粉-原花青素复合物形成的主要驱动力。直链淀粉-原花青素复合纳米颗粒均呈v型结晶结构，粒径平均值随原花青素含量的增加而增大。细胞活力分析表明，直链淀粉-原花青素复合物纳米颗粒的细胞活力保持在85%以上，表明所制备的复合物无毒。当直链淀粉-原花青素复合纳米颗粒用于皮克林乳液时，乳液滴的大小都属于纳米级，而未经原花青素的直链淀粉纳米颗粒稳定的新鲜皮克林乳液在乳液的上相出现了严重的脱油现象。低温扫描电镜也显示，这种纳米颗粒在油滴之间形成了牢固的机械屏障，防止了乳状液形成过程中的聚结。本研究提出了直链淀粉-原花青素复合纳米颗粒的性质，并为其未来的发展提供了指导。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.