Effect of preparation method on the structure and properties of kaempferol‐loaded zein–gum arabic nanoparticles
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.70179
Abstract: Kaempferol (KAE), a bioactive flavonoid, has limited solubility and stability in water. Zein–gum arabic (GA) nanoparticles (NPs) are promising carriers for KAE, but the influence of preparation methods on their structure and properties remains unclear.… read more here.
Keywords: structure properties; preparation; gum arabic; zein gum ... See more keywords
Single-layer and double-layer zein-gum arabic nanoencapsulations: Preparation, structural characterization, thermal properties, and controlled release in the gastrointestinal tract.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16316
Abstract: Encapsulation is one of the most convenient ways to increase the solubility of hydrophobic compounds and enhance the protection of sensitive compounds. The development of natural and edible encapsulation systems is a challenge for the… read more here.
Keywords: zein gum; gum arabic; layer; controlled release ... See more keywords
Co-encapsulation of vitamins B6 and B12 using zein/gum arabic nanocarriers for enhanced stability, bioaccessibility, and oral bioavailability.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of food science"
DOI: 10.1111/1750-3841.17567
Abstract: The present study aimed to fabricate a co-deliver system using zein/gum arabic (GA) polymers for enhanced stability and bioavailability of vitamins (B6 and B12). The anti-solvent evaporation method was used for the preparation of PC-ZG… read more here.
Keywords: using zein; stability; vitamins b12; zein gum ... See more keywords