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Food protein-based phytosterol nanoparticles: fabrication and characterization
Wen-Jun Cao1, Shi-Yi Ou, Wei-Feng Lin
1Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, P. R. China. chtang@scut.edu.cn.
Food & Function
|August 24, 2016
Summary
Food protein nanoparticles effectively deliver phytosterols (PS), enhancing their water dispersion and bioaccessibility. Sodium caseinate proved most suitable for creating stable PS nano-formulations for functional foods.
Area of Science:
- Food Science
- Nanotechnology
- Nutritional Science
Background:
- Poor water solubility limits the application of bioactive compounds like phytosterols (PS).
- Food-grade nanoparticles offer a promising delivery system for improving the dispersion and bioavailability of poorly soluble bioactives.
- Developing effective nano-delivery systems from food proteins is crucial for functional food development.
Purpose of the Study:
- To fabricate food protein-based nanoparticles for encapsulating phytosterols (PS).
- To enhance the water dispersion and bioaccessibility of phytosterols using an emulsification-evaporation method.
- To identify the most suitable food protein for creating stable PS nanoparticles.
Main Methods:
- Emulsification-evaporation technique was employed to create phytosterol (PS) nanoparticles.
- Soy protein isolate (SPI), whey protein concentrate (WPC), and sodium caseinate (SC) were evaluated as protein matrices.
- Nanoparticle characterization included particle size, encapsulation efficiency (EE%), loading amount (LA), and zeta potential (ξ-potential).
Main Results:
- Sodium caseinate (SC) demonstrated superior suitability for PS nano-formulation compared to SPI and WPC.
- Particle characteristics (size, EE%, LA) were influenced by protein concentration and organic phase volume fraction.
- Freeze-dried SC-based PS nanoparticles showed good re-dispersion and low PS crystallinity, with improved bioaccessibility over free PS.
Conclusions:
- Food protein-based nanoparticles, particularly those using sodium caseinate, are effective for delivering phytosterols.
- The developed nano-formulation significantly enhances PS water dispersion and bioaccessibility, making them suitable for functional foods.
- This approach holds potential for creating advanced colloidal phytosterol products for the food industry.
