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  • Title: Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion.
    Author: Liang X, Cao K, Li W, Li X, McClements DJ, Hu K.
    Journal: Food Res Int; 2021 Jul; 145():110425. PubMed ID: 34112427.
    Abstract:
    Tannic acid was loaded into zein nanoparticles using antisolvent precipitation and then these particles were coated by anionic pectin using electrostatic deposition. The resulting core-shell nanoparticles were near spherical and had an average diameter of 166 nm, a particle yield of 95%, a tannic acid content of 5.4%, and a tannic acid loading efficiency of 89%. Circular dichroism revealed that the presence of tannic acid caused little change in the secondary structure of the zein within the nanoparticles. Fluorescence spectroscopy suggested the formation of a molecular complex between the zein and tannic acid molecules. Fourier transform infrared spectroscopy indicated that hydrogen bonding was the main force holding these complexes together. The core-shell nanoparticles remained resistant to flocculation from pH 2 to 8, when heated at 80 °C for 2 h, and when the NaCl concentration was below 30 mM. The encapsulated tannic acid preserved its high antioxidant capacity. The tannic acid was progressively released from the core-shell nanoparticles under simulated gastrointestinal conditions, with the majority of release occurring within the small intestine. Overall, this research suggests that pectin-coated zein nanoparticles may be effective encapsulation and delivery systems for hydrophilic polyphenols in nutraceutical, supplements, or pharmaceutical formulations.
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