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Development of Zein/tannic acid nanoparticles as antioxidants for oxidation inhibition of blackberry seed oil emulsions

文献类型： 外文期刊

作者： Li, Shuangjian 1 ; Li, Siyuan 2 ; Gong, Minhui 2 ; Zhang, Hongzhi 2 ; Fan, Linlin 2 ; Liu, Xiaoli 2 ; Zhou, Jianzhong 1 ;

作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing 210014, Peoples R China

关键词： Blackberry; Radical scavenging ability; Nanoparticle stabilizer; Oil-water interface

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 403 卷

页码：

收录情况： SCI

摘要： The zein-tannic acid nanoparticles (ZTNPs) were developed as antioxidants for oxidation inhibition of blackberry seed oils. These particles were spherical with an average diameter below 200 nm. The results of structural characterization indicated that tannic acid was bound to zein by electrostatic, hydrophobic, and hydrogen bonding interactions, resulting in the conformational changes of zein. The antioxidant capacity of zein was significantly improved by binding of tannic acid, which suggested ZTNPs had a 2-Phenyl-4,4,5,5-tetramethylimi-dazoline-1-oxyl 3-Oxide (PTIO) radical scavenging rate as high as 77.5 % at pH 4. Moreover, ZTNPs at pH 7 exhibited a higher thermal stability and better resistance to emulsion lipid oxidation. They inhibited the for-mation of ROOH and TBARS of blackberry seed oil emulsions during storage by covering at the oil-water interface with an adsorption rate of approximately 100 %, forming a dense particle film to reduce the oxygen content and prevent the continuation of the oxidation process.

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