Zhiheng Zhang, Han Jiang, Guo Chen, Wenbo Miao, Qianzhu Lin, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin, Jinpeng Wang, Chao Qiu
In this study, a combination of whey protein (hydrophilic coating) and polydopamine (crosslinking agent) was used to improve the stability and functionality of quercetin-loaded zein nanoparticles. There are two key benefits of the core-shell nanoparticles formed. First, the ability of the polydopamine to bind to both zein and whey protein facilitates the formation of a stable core-shell structure, thereby protecting quercetin from any pro-oxidants in the aqueous surroundings. Second, neutral and hydrophilic whey proteins were used for the surface coating of the nanoparticles to further enhance the sustained and slow release of quercetin, facilitating its sustained release into the body at a slow and steady rate...
April 24, 2024: Food Chemistry