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  • Title: The comparison between zein-anthocyanins complex and nanoparticle systems: Stability enhancement, interaction mechanism, and in silico approaches.
    Author: Li Z, Wang Y, Song B, Li J, Bao Y, Jiang Q, Chen Y, Yang S, Yang Y, Tian J, Li B.
    Journal: Food Chem; 2023 Sep 15; 420():136136. PubMed ID: 37071961.
    Abstract:
    This research aimed to compare and characterize the physicochemical properties and interaction mechanism of zein and anthocyanins (ACNs) from experimental and theoretical perspectives. Zein-ACNs complex (ZACP) was prepared by mixing ACNs with different concentrations of zein, and zein-ACNs nanoparticles (ZANPs) were formed using ultrasound-assisted antisolvent precipitation method. The hydrated particle sizes of the two systems were 590.83 nm and 99.86 nm, respectively, and observed to be spherical under transmission electron microscopy (TEM). The multi-spectroscopy approaches confirmed hydrogen bonding and hydrophobic forces were the dominant forces for stabilizing ACNs. The retention of ACNs, color stability and antioxidant activities were also improved in both systems. Furthermore, molecular simulation results were consistent with the multi-spectroscopy findings, which clarified the contribution of van der Waals forces to the binding of zein and ACNs. This study provided a practical approach for stabilizing ACNs and expanding the utilization of plant proteins as stabilization systems.
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