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Open Access

Preparation and characterization of pH-responsive metal-polyphenol structure coated nanoparticles

Qile Xiaa,1Yan Liangb,c,d,1Ailing Caoe( )Yan Caoa,Luyun Caib,c,d( )
Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China
School of Biological and Chemical Engineering, Zhejiang Engineering Research Center for Intelligent Marine Ranch Equipment, NingboTech University, Ningbo 315100, China
College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
Hangzhou Customs District, Hangzhou 310007, China

1 These authors contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

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Highlights

• CQDs and zein are added to protect polyphenols

• TA acid and Fe3+ form polyphenol-metal network

• CQDs can enhance performance of nanoparticles

Abstract

In this paper, tannic acid (TA) and Fe3+ were added to form a layer of metal-polyphenol network structure on the surface of the nanoparticles which were fabricated by zein and carbon quantum dots (CQDs) encapsulating phlorotannins (PTN). pH-Responsive nanoparticles were prepared successfully (zein-PTN-CQDs-FeIII). Further, the formation of composite nanoparticles was conf irmed by a series of characterization methods. The zeta-potential and Fourier transform infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form nanoparticles. The encapsulation efficiency (EE) revealed that metal-polyphenol network structure could improve the EE of PTN. Thermogravimetric analysis and differential scanning calorimetry experiment indicated the thermal stability of zein-PTN-CQDs-FeIII nanoparticles increased because of metal-polyphenol network structure. The pH-responsive nanoparticles greatly increased the release rate of active substances and achieved targeted release.

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Food Science and Human Wellness
Pages 1303-1310
Cite this article:
Xia Q, Liang Y, Cao A, et al. Preparation and characterization of pH-responsive metal-polyphenol structure coated nanoparticles. Food Science and Human Wellness, 2024, 13(3): 1303-1310. https://doi.org/10.26599/FSHW.2022.9250109

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Received: 04 May 2022
Revised: 28 May 2022
Accepted: 06 July 2022
Published: 08 February 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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