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      Zein as a water insoluble excipient for spray dry encapsulation of hydrophilic bioactives

      , , ,
      Journal of Food Engineering
      Elsevier BV

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          DLS and zeta potential - What they are and what they are not?

          Adequate characterization of NPs (nanoparticles) is of paramount importance to develop well defined nanoformulations of therapeutic relevance. Determination of particle size and surface charge of NPs are indispensable for proper characterization of NPs. DLS (dynamic light scattering) and ZP (zeta potential) measurements have gained popularity as simple, easy and reproducible tools to ascertain particle size and surface charge. Unfortunately, on practical grounds plenty of challenges exist regarding these two techniques including inadequate understanding of the operating principles and dealing with critical issues like sample preparation and interpretation of the data. As both DLS and ZP have emerged from the realms of physical colloid chemistry - it is difficult for researchers engaged in nanomedicine research to master these two techniques. Additionally, there is little literature available in drug delivery research which offers a simple, concise account on these techniques. This review tries to address this issue while providing the fundamental principles of these techniques, summarizing the core mathematical principles and offering practical guidelines on tackling commonly encountered problems while running DLS and ZP measurements. Finally, the review tries to analyze the relevance of these two techniques from translatory perspective.
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            Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study.

            Chitosan (CS) nanoparticles coated with zein has been newly demonstrated as a promising encapsulation and delivery system for hydrophilic nutrient with enhanced bioactivities in our previous study. In this study, a hydrophobic nutrient, α-tocopherol (TOC), was successfully encapsulated into zein/CS complex. The fabrication parameters, including zein concentration, zein/CS weight ratio, and TOC loading percentage, were systematically investigated. The physicochemical and structural analysis showed that the electrostatic interactions and hydrogen bonds were major forces responsible for complex formation. The scanning electron microscopy study revealed the spherical nature with smooth surface of complex. TOC encapsulation was also evidenced by differential scanning calorimetry. The particle size and zeta potential of the complex varied from 200 to 800 nm and +22.8 to +40.9 mV, respectively. The kinetic release profile of the TOC showed burst effect followed by slow release. Compared with zein nanoparticles, zein/CS complex provided better protection of TOC release against gastrointestinal conditions, due to CS coatings. Zein/CS complex is believed to be a promising delivery system for supplementation or treatment of hydrophobic nutrients or drugs. Copyright © 2011 Elsevier B.V. All rights reserved.
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              Assessing antioxidant and prooxidant activities of phenolic compounds.

              Methods for determining primary antioxidant activity were evaluated. A beta-carotene bleaching method and a free radical method using 2, 2-diphenyl-1-picrylhydrazyl (DPPH(*)) were modified to rapidly test samples for potential antioxidant activity. Malonaldehyde production in a linoleic acid emulsion system assayed by an HPLC method was also used to determine antioxidant and prooxidant activities initiated by a metal catalyst (Cu(2+)). All methods were used to assess activity of selected phenolic compounds including several anthocyanidins/anthocyanins and selected berry extracts. Most phenolic compounds had prooxidant activity at low concentrations, unlike synthetic antioxidants (BHA and BHT). Compounds with similar structures exhibited comparable trends in antioxidant activity. Antioxidant activity usually increased with an increase in the number of hydroxyl groups and a decrease in glycosylation. The antioxidant activity of many phenolic compounds and extracts was comparable to those of synthetic antioxidants using the beta-carotene bleaching and HPLC methods.
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                Author and article information

                Journal
                Journal of Food Engineering
                Journal of Food Engineering
                Elsevier BV
                02608774
                October 2020
                October 2020
                : 283
                : 110054
                Article
                10.1016/j.jfoodeng.2020.110054
                c4fd68f9-e734-4584-9cd0-5a6e7b23bcda
                © 2020

                https://www.elsevier.com/tdm/userlicense/1.0/

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