The force of Zein self-assembled nanoparticles and the application of functional materials in food preservation
文献类型： 外文期刊
作者： Feng, Zhiruo 1 ; Shao, Bin 1 ; Yang, Qingli 1 ; Diao, Yuduan 5 ; Ju, Jian 1 ;
作者机构： 1.Qingdao Agr Univ, Special Food Res Inst, Qingdao 266109, Peoples R China
2.Qingdao Special Food Res Inst, Qingdao 266109, Peoples R China
3.Minist Agr Rural Affairs, Key Lab Special Food Proc Coconstruct Minist & Pro, Beijing, Peoples R China
4.Shandong Technol Innovat Ctr Special Food, Qingdao 266109, Peoples R China
5.Shanghai Acad Agr Sci, Inst Anim Husb & Vet Sci, Shanghai, Peoples R China
关键词： Zein; Self-assembly force; Nanoparticles; Food packaging; Food preservation
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 463 卷
页码：
收录情况： SCI
摘要： Zein self-assembled nanoparticles (Z-NPs) are an excellent delivery carrier for bioactive components. However, the poor stability of its application in the food industry is the main problem. This paper focused on the self-assembly force of Z-NPs and the factors affecting the stability of Z-NPs. Meanwhile, the modification methods of zein and its interaction with food additives were analyzed. Additionally, its application in the field of food preservation was reviewed. The main interactions between zein and polyphenols encompass hydrogen bonding, non-covalent interactions, and hydrophobic interactions. Besides, the interactions with polysaccharides involve both covalent and non-covalent interactions. Furthermore, the protein interactions entail hydrophobic interactions, electrostatic interactions, hydrogen bonds, and pi-pi stacking. The primary driving forces governing zein self-assembly encompass electrostatic interactions, hydrogen bonding, van der Waals forces, hydrophobic interactions, and pi-pi stacking. Meanwhile, functionalized Z-NPs can be used in the food preservation industry to prolong the shelf life of food.
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