稳定器(航空)
纳米颗粒
大豆蛋白
乳状液
肉桂醛
化学
纳米-
热稳定性
纳米技术
化学工程
X射线光电子能谱
材料科学
有机化学
催化作用
生物化学
工程类
机械工程
作者
Tian Lan,Xing Wang,Yabo Dong,Ming Jin,Jiajia Shi,Zejian Xu,Lianzhou Jiang,Yan Zhang,Xiaonan Sui
标识
DOI:10.1016/j.foodchem.2024.139164
摘要
The use of soy protein isolate (SPI) nanoparticles as a stabilizer in nano-emulsion systems has garnered significant interest. While metal-phenolic networks (MPNs) have been explored for their multifunctional surface modification capabilities, their integration with food protein-based delivery systems remains less explored. In this study, we attempt to develop a novel strategy to encapsulate cinnamaldehyde using MPNs (EGCG-Fe3+) with self-assembling soy protein nanoparticles (SE-Fe NPs) as a stabilizer for nano-emulsions. UV, Raman, and X-ray photoelectron spectroscopy analyses demonstrated that SE-Fe NPs were generated through metal−phenolic coordination and covalent interactions. SE-Fe NPs had a narrower particle size distribution and enhanced radical scavenging (up to 3.35-fold), as well as thermal stability. Furthermore, the smaller droplet size, higher modulus, higher cinnamaldehyde encapsulation efficiency (from 63.5% to 84.2%), and improved bio-accessibility of SE-Fe NPs stabilized nano-emulsions delivery system demonstrated in this study shows promising future applications in the food industry.
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