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Design, fabrication and characterization of pectin‐coated gelatin nanoparticles as potential nano‐carrier system
Author(s) -
Esmaili Sayyed Kamiyar,
Ghanbarzadeh Babak,
Ayaseh Ali,
Pezeshki Akram,
Hosseini Mohammadyar
Publication year - 2019
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12729
Subject(s) - gelatin , pectin , differential scanning calorimetry , dispersity , fourier transform infrared spectroscopy , nanoparticle , chemical engineering , chemistry , particle size , aqueous solution , materials science , nanotechnology , polymer chemistry , organic chemistry , food science , physics , engineering , thermodynamics
The main purpose of this study was to fabricate potential nano‐delivery systems based on protein–polysaccharide complex for use in beverages. In this regard, optimum gelatin–pectin complex (GPC) nano‐carrier with hydrodynamic diameter of ≈200 nm was designed and fabricated using low‐bloom gelatin (BG) and high‐methoxyl pectin (CP) at BG/CP weight ratio of 1:1 (0.025%(w/v) CP on 0.025%(w/v) BG) and pH 4.5. The suspension containing GPC nano‐carrier had very good transparency (14.1NTU). Scanning electron microscopy ( SEM ) images illustrated that the GPC particles were spherical with fairly smooth surface. Particle size analysis showed that the complex particles had a narrow size distribution (polydispersity index (PDI)≈0.254). Fourier transform infrared (FTIR) confirmed the formation of amide bonds between carboxyl groups in CP and amino groups in BG, and differential scanning calorimetry (DSC) analysis showed the amorphous nature of the GPC nano‐carrier. Finally, the storage stability test indicated that the GPC particles didn't significantly grow after 20 days of storage at 4°C. Practical application The encapsulation of bioactive compounds have different benefits, for example, protection from several damaging environmental factors such as light, oxygen, moisture, heat, mechanical stresses, or other destructive agents, controlling the release of bioactives within foods during storage and also in human gastrointestinal tract, increase in solubility in aqueous foods and covering unfavorable flavor and odor of bioactive ingredients. So that, development of this technic can develops new functional, healthy foods, and foods with new tastes.