Electron beam irradiation enhances Pickering emulsion properties of starch-zein nanocomposites for probiotic encapsulation

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Wenting Chen , Yue Wang , Weibing Zhang , Jiayuan Li , Tao Liu
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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.

Abstract Image

Abstract Image

电子束辐照提高淀粉-玉米蛋白纳米复合材料的酸洗乳性能
研究了5、10、20和30 KGy剂量的电子束辐照(EBI)对大米淀粉的影响及其对抗溶剂沉淀法制备的淀粉-玉米蛋白纳米复合材料酸洗乳化性能的影响。结果表明,EBI处理降低了淀粉分枝度,从而增强了淀粉与玉米蛋白的相互作用。10 kgy辐照淀粉-玉米蛋白纳米复合材料(10 KGy-zein)的疏水性最强(接触角为75.96°),纳米复合材料尺寸最小(105.19 nm),乳化能力最高(100 %),乳化稳定性最佳。此外,被10个kgy -玉米蛋白纳米复合材料稳定的乳状物包裹的益生菌显示出更高的胃肠道存活率(4.72 log CFU/mL,而在游离细胞中为0),实现了有效的肠道靶向递送。这些研究结果表明,经ebi处理的淀粉-玉米蛋白纳米复合材料提高了乳化性能,并能实现靶向益生菌的输送,在肠道食品应用中具有巨大的潜力。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
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.
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