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The formation of zein-chitosan complex coacervated particles: Relationship to encapsulation and controlled release properties

Li, Meng-Fan, Chen, Lang, Xu, Ming-Ze, Zhang, Jing-Lin, Wang, Qin, Zeng, Qing-Zhu, Wei, Xing-Chuan, Yuan, Yang
International journal of biological macromolecules 2018 v.116 pp. 1232-1239
calorimetry, chitosan, curcumin, encapsulation, heat production, liquids, nanoparticles, pH, particle size, titration, turbidity, zein, zeta potential
The complex coacervation between zein and chitosan (CS) as well as the relationship with the controlled release properties of their complex nanoparticles were studied. The factors influencing the nanoparticle formation between zein and CS, including solid to liquid ratio, zein to CS ratio and pH, were systematically investigated. The isothermal titration calorimetry (ITC) showed that zein-CS interaction was spontaneous exothermic process. The pH the higher was, the stronger the interaction between zein and CS. The mean particle sizes of ZCNPs were increased by enhanced turbidity between zein and CS (from 90.89 nm to 1368.77 nm). The morphology study showed that spherical particles and coacervate were obtained with the increased interaction between zein and CS. The release profiles of curcumin in vitro indicated that slight burst effect followed by slow release was observed after interacting CS. The ZCNPs at pH 4.0 exhibited smaller particle size (162.07 nm), more stable ζ-potential (49.7 mV), higher encapsulation efficiency (94.67%) and slower release rate. In conclusion, the stronger the interaction was, the lower the curcumin released from the nanoparticles in vitro, and the ZCNPs at pH 4.0 had better potential in oral delivery application.