Wenting Chen , Yue Wang , Weibing Zhang , Jiayuan Li , Tao Liu
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引用次数: 0
Abstract
This study investigated the effect of electron beam irradiation (EBI) at doses of 5, 10, 20, and 30 KGy on rice starch and its impact on the Pickering emulsion properties of starch-zein nanocomposites prepared by anti-solvent precipitation. The results showed that EBI treatment reduced the degree of starch branching, thereby enhancing starch-zein interactions. The 10 KGy-irradiated starch-zein nanocomposites (10 KGy-zein) showed the strongest hydrophobicity (contact angle: 75.96°), the smallest nanocomposite size (105.19 nm), the highest emulsifying capacity (100 %), and the best emulsifying stability. Moreover, probiotics encapsulated in emulsions stabilized by the 10 KGy-zein nanocomposites showed enhanced gastrointestinal survival (4.72 log CFU/mL vs. 0 in free cells), achieving effective intestinal-targeted delivery. These findings demonstrate that EBI-treated starch-zein nanocomposites enhance emulsification performance and enable targeted probiotic delivery, showing great potential for gut-focused food applications.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.