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Rodríguez-Félix F, Del-Toro-Sánchez CL, Javier Cinco-Moroyoqui F, Juárez J, Ruiz-Cruz S, López-Ahumada GA, Carvajal-Millan E, Castro-Enríquez DD, Barreras-Urbina CG, Tapia-Hernández JA. Preparation and Characterization of Quercetin-Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability. J Food Sci 2019; 84:2883-2897. [PMID: 31553062 DOI: 10.1111/1750-3841.14803] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 08/06/2019] [Accepted: 08/12/2019] [Indexed: 12/17/2022]
Abstract
Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological applications, the bioavailability of quercetin is low due to physiological barriers. For this reason, an alternative is the protection of quercetin in matrices of biopolymers as zein. The objective of this work was to prepare and characterize quercetin-loaded zein nanoparticles by electrospraying and its study of in vitro bioavailability. The physicochemical parameters such as viscosity, density, and electrical conductivity of zein solutions showed a dependence of the ethanol concentration. In addition, rheological parameters demonstrated that solutions of zein in aqueous ethanol present Newtonian behavior, rebounding in the formation of nanoparticles by electrospraying, providing spherical, homogeneous, and compact morphologies, mainly at a concentration of 80% (v/v) of ethanol and of 5% (w/v) of zein. The size and shape of quercetin-loaded zein nanoparticles were studied by transmission electron microscopy (TEM), observing that it was entrapped, distributed throughout the nanoparticle of zein. Analysis by Fourier transform-infrared (FT-IR) of zein nanoparticles loaded with quercetin revealed interactions via hydrogen bonds. The efficacy of zein nanoparticles to entrap quercetin was particularly high for all quercetin concentration evaluated in this work (87.9 ± 1.5% to 93.0 ± 2.6%). The in vitro gastrointestinal release of trapped quercetin after 240 min was 79.1%, while that for free quercetin was 99.2%. The in vitro bioavailability was higher for trapped quercetin (5.9%) compared to free quercetin (1.9%), than of gastrointestinal digestion. It is concluded, that the electrospraying technique made possible the obtention of quercitin-loaded zein nanoparticles increasing their bioavailability. PRACTICAL APPLICATION: This type of nanosystems can be used in the food and pharmaceutical industry. Quercetin-loaded zein nanoparticles for its improvement compared to free quercetin can be used to decrease the prevalence of chronic degenerative diseases by increasing of the bioavailability of quercetin in the bloodstream. Other application can be as an antioxidant system in functional foods or oils to increase shelf life.
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Affiliation(s)
- Francisco Rodríguez-Félix
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Carmen Lizette Del-Toro-Sánchez
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Francisco Javier Cinco-Moroyoqui
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Josué Juárez
- Dept. of Physics, Univ. of Sonora, Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Saúl Ruiz-Cruz
- Dept. of Biotechnology and Food Science, Inst. Technology of Sonora, 5 de febrero #818 sur, Colonia Centro, 85000, Ciudad Obregón, Sonora, Mexico
| | - Guadalupe Amanda López-Ahumada
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Elizabeth Carvajal-Millan
- Research Center for Food and Development A.C., Carretera a La Victoria KM 0.6, 83304, Hermosillo, Sonora, México
| | - Daniela Denisse Castro-Enríquez
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Carlos Gregorio Barreras-Urbina
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - José Agustín Tapia-Hernández
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
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Barreras-Urbina CG, Ramírez-Wong B, López-Ahumada GA, Burruel-Ibarra SE, Martínez-Cruz O, Tapia-Hernández JA, Rodríguez Félix F. Nano- and Micro-Particles by Nanoprecipitation: Possible Application in the Food and Agricultural Industries. International Journal of Food Properties 2016. [DOI: 10.1080/10942912.2015.1089279] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
| | - Benjamín Ramírez-Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
| | | | | | - Oliviert Martínez-Cruz
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
| | | | - Francisco Rodríguez Félix
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
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