The aim of this study was to improve the stability of eugenol-casein nanoparticles (EL-CS-NPs) through polyethylene glycol (PEG) modification. The results show that modifying the EL-CS-NPs with PEG after loading with eugenol (EL) gives PEG-EL-CS-NPs, with increased stability. The NPs modified with higher-molecular-weight PEG showed better stability. A CS/PEG ratio of 200 : 1 (w/w) yielded the NPs with the best stability. A PEG-EL-CS-NP dispersion remained stable in cold storage for over one year, and also exhibited stronger inhibitory effects against inoculated on bananas than an EL-CS-NP dispersion, since it showed more prolonged sustained release of EL than the EL-CS-NP dispersion. Lyophilized PEG-EL-CS-NP powder showed better effectiveness against mold on bread than lyophilized EL-CS-NPs powder. Using PEG to modify CS-NPs shows potential for improving the stability of CS-NPs loaded with hydrophobic substances for delivery in the fields of food and agriculture.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8694564 | PMC |
| http://dx.doi.org/10.1039/d0ra09283e | DOI Listing |
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Article Synopsis
- This study focuses on enhancing the antifungal properties of eugenol by creating and optimizing nanoparticles made from eugenol and casein, termed EC-NPs.
- The optimized EC-NPs have a size of about 307.4 nm, high entrapment efficiency (86.3%), and stability at various temperatures over 48 hours.
- EC-NPs demonstrated superior antifungal effectiveness, inhibiting spore germination and preventing anthracnose in pears, indicating their potential use as eco-friendly preservatives in the food industry.
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