Optimization of preparation process and molecular characterization of limonin-albumin nanoparticles using response surface methodology

Authors

LIANG Xinfu, Food Engineering College, Beibu Gulf University, Qinzhou, Guangxi 535000, China;Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou, Guangxi 535000, China;College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530000, China
ZENG Zezheng, Food Engineering College, Beibu Gulf University, Qinzhou, Guangxi 535000, China;Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou, Guangxi 535000, China
CHEN Deqiang, Food Engineering College, Beibu Gulf University, Qinzhou, Guangxi 535000, China;Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou, Guangxi 535000, China
HUANG Li, Food Engineering College, Beibu Gulf University, Qinzhou, Guangxi 535000, China;Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou, Guangxi 535000, China
DONG Qingliang, Food Engineering College, Beibu Gulf University, Qinzhou, Guangxi 535000, China;Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou, Guangxi 535000, ChinaFollow

Corresponding Author(s)

董庆亮（1980—），男，北部湾大学副教授，博士。E-mail: dql80@163.com

Abstract

[Objective] The construction of limonin-albumin nanoparticles provides a theoretical basis for the further application of limonin. [Methods] Limonin-albumin nanoparticles were prepared by desolvation-chemical crosslinking method using bovine serum albumin as nanocarriers. The optimal preparation process was determined by single factor experiment and response surface test with embedding rate as index, and the nanoparticles were characterized. [Results] When the amount of bovine serum albumin was 64 mg, the amount of lemon bitter was 4 mg, the specific volume ratio of alcohol to water was 5∶1, and the amount of crosslinker was 125 μL, the average particle size and polydispersion index of limonin nanoparticles were (152.2±0.5) nm and 0.196±0.026 respectively. The embedding efficiency was (79.21±0.36)%. The limonin-albumin nanoparticles observed under low-pressure transmission electron microscopy showed a spherical shape. Infrared spectroscopy and X-ray diffraction results showed that limonin was successfully encapsulated in albumin in an amorphous or disordered state. The limonin-albumin nanoparticle suspension has good storage stability. [Conclusion] The limonin-albumin nanoparticles prepared by desolvation-chemical crosslinking method had good storage stability.

Publication Date

7-22-2024

First Page

206

Last Page

212,232

DOI

10.13652/j.spjx.1003.5788.2024.80128

Recommended Citation

Xinfu, LIANG; Zezheng, ZENG; Deqiang, CHEN; Li, HUANG; and Qingliang, DONG (2024) "Optimization of preparation process and molecular characterization of limonin-albumin nanoparticles using response surface methodology," Food and Machinery: Vol. 40: Iss. 6, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2024.80128
Available at: https://www.ifoodmm.cn/journal/vol40/iss6/29

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