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Characterization and bioaccessibility of tangeretin‐loaded zein colloidal system
Author(s) -
Chen Jingjing,
Zheng Jinkai,
McClements David Julian,
Xiao Hang
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.636.28
Subject(s) - ionic strength , colloid , chemistry , particle size , ingredient , chemical engineering , aqueous solution , chromatography , food science , organic chemistry , engineering
Tangeretin, a citrus flavonoid has been shown to possess many beneficial bioactivities. However, bioaccessibility of tangeretin is relatively low due to its high hydrophobicity, which limits its absorption in gastrointestinal tract. The aim of this study was to design a delivery system to improve bioaccessibility of tangeretin. Tangeretin‐loaded zein colloidal system with an average particle size of 400 nm was produced by mixing aqueous phase containing β‐lactoglobulin and organic phase containing zein and tangeretin. After removal of organic solvent, particle size was decreased to about 300 nm. The influence of temperature, pH, ionic strength on the stability of the system was examined. Apparent particle aggregation occurred at high temperature (70 °C), low ionic strength and around isoelectic point of β‐lactoglobulin. Powder form of the above delivery system was successfully produced by lyophilization. After reconstitution into an aqueous solution, the delivery system maintained similar responses to the environment stress as freshly prepared one, suggesting an excellent applicability of the system as a convenient powder ingredient. Using a simulated gastrointestinal model, we demonstrated the colloidal system significantly enhanced tangeretin bioaccessibility. In conclusion, we successfully developed a stable colloidal system that can potentially improve bioaccessibility of tangeretin. Grant Funding Source : EPA‐USDA‐NSF grant