Complex bio-nanoparticles assembled by a pH-driven method: environmental stress stability and oil-water interfacial...

Area of Science:

• Materials Science
• Nanotechnology
• Food Science

Background:

• Protein-based nanoparticles offer biodegradability and biocompatibility but often lack stability under environmental stress.
• Hydrophobic protein nanoparticles require green fabrication methods and improved physicochemical properties for wider applications.

Purpose of the Study:

• To develop a green approach for fabricating stable hydrophobic protein-based nanoparticles.
• To enhance the physicochemical performance of protein nanoparticles for potential applications.

Main Methods:

• Preparation of gliadin/shellac complex nanoparticles via a pH-driven approach.
• Characterization of nanoparticle size, stability (pH, ions, boiling), interfacial tension reduction, wettability, and emulsifying properties.

Main Results:

• Gliadin/shellac nanoparticles exhibited enhanced stability against neutral pH, ions (up to 100 mmol/L NaCl), and boiling (100°C for 90 min).
• Nanoparticles effectively reduced oil-water interfacial tension, with optimal performance at an 8:2 gliadin/shellac ratio.
• The 8:2 gliadin/shellac ratio nanoparticles showed a contact angle of 84.85°, suitable for Pickering stabilization, and achieved high emulsifying activity (52.42 m²/g) and stability (65.33%).

Conclusions:

• Gliadin/shellac complex nanoparticles demonstrate excellent environmental stress resistance and superior oil-water interfacial behavior.
• These nanoparticles hold significant potential as food emulsifiers and nano-delivery systems for nutraceuticals.