NDLI: Food protein-based phytosterol nanoparticles: fabrication and characterization

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Food & Function Vol - 7 Issue - 8

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Food protein-based phytosterol nanoparticles: fabrication and characterization

Content Provider	Royal Society of Chemistry (RSC)
Author	Cao, Wen-Jun Ou, Shi-Yi Lin, Wei-Feng Tang, Chuan-He
Copyright Year	2016
Abstract	The development of food-grade (nano)particles as a delivery system for poorly water soluble bioactives has recently attracted increasing attention. This work is an attempt to fabricate food protein-based nanoparticles as delivery systems for improving the water dispersion and bioaccessibility of phytosterols (PS) by an emulsification–evaporation method. The fabricated PS nanoparticles were characterized in terms of particle size, encapsulation efficiency (EE%) and loading amount (LA), and ξ-potential. Among all the test proteins, including soy protein isolate (SPI), whey protein concentrate (WPC) and sodium caseinate (SC), SC was confirmed to be the most suitable protein for the PS nano-formulation. Besides the type of protein, the particle size, EE% and LA of PS in the nanoparticles varied with the applied protein concentration in the aqueous phase and organic volume fraction. The freeze-dried PS nanoparticles with SC exhibited good water re-dispersion behavior and low crystallinity of PS. The LA of PS in the nanoparticles decreased upon storage, especially at high temperatures (e.g., >25 °C). The PS in the fabricated nanoparticles exhibited much better bioaccessibility than free PS. The findings would be of relevance for the fabrication of food-grade colloidal phytosterols, with great potential to be applied in functional food formulations.
Starting Page	3973
Ending Page	3980
Page Count	8
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	9
Journal	Food & Function
DOI	10.1039/c6fo00861e
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	WPC SC LA of PS LA Dispersion relation Los Angeles Soy protein Whey protein Casein Protein Freeze-drying Functional food
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality.

Food protein-based phytosterol nanoparticles: fabrication and characterization

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Food protein-based phytosterol nanoparticles: fabrication and characterization