ArticleFood chemistry: X2025
Rice bran protein-chitosan nanoparticle as a delivery system of ε-polylysine: preparation, characterization, antioxidant and antibacterial activity.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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9 authors.
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Abstract
Rice bran protein (RBP)-chitosan (CS) nanoparticles as a delivery system loaded with ε-polylysine (ε-PL) were successfully synthesized by thermal aggregation-induced self-assembly technique, and the physicochemical properties and antibacterial activity were comprehensively evaluated by various techniques. The results indicated that the preparation process parameters (RBP/CS mass ratios, ε-PL concentration, pH, time, and temperature) had a significant regulatory effect on the particle size, PDI, turbidity and encapsulation efficiency of R-C-ε-PL NPs. Meanwhile, the R-C-ε-PL NPs exhibited excellent thermal stability, hygroscopicity and storage stability. And ε-PL promoted the α-helix structure to a relatively stable β-sheet structure of R-C-ε-PL NPs with a more compact molecular structure through hydrophobic interactions, hydrogen bonding, and electrostatic forces. Furthermore, R-C-ε-PL showed better antioxidant and antibacterial activities for free DPPH and FRAP radicals as well as microorganisms than RBP-CS. Overall, the results revealed that R-C-ε-PL NPs was an effective delivery system of ε-PL, and provided theoretical references for application in food preservation.
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