Effects of ultrasound on zein-procyanidin composite nanoparticles: Interaction force, structure, emulsifying
Junxia Wang1, Qiufang Liang1, Mingming Zhong1
1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Abstract:
Given the growing demand for natural emulsifiers in the food and pharmaceutical industries, this study investigates how ultrasonic treatment affected the structural properties, emulsification performance and interfacial behavior of zein-procyanidin (PC) composite nanoparticles (Z/PC-NPs). The ultrasound-induced cavitation effect significantly enhanced the hydrogen bonding and hydrophobic interaction between zein and PC. Spectroscopic analyses showed that ultrasound increased the β-sheet content to 21.90% and decreased the β-turn content to 49.0%, which enhanced the bonding stability between PC and zein. Compared with Z/PC-NPs, the emulsification activity and emulsification stability of the ultrasonically treated Z/PC-NPs-U were increased by 22.84% and 44.13%, respectively. After ultrasonic treatment, the elastic modulus rose 41% to 52.94 mN/m, while interfacial mass reached 350.09 ng/cm2, confirming improved interfacial layer thickness and elasticity. Ultrasound provides a new technical approach and theoretical support for the development of efficient functional emulsifiers by modulating the structure and interfacial behavior of nanoparticles.
