PMID- 38296128
OWN - NLM
STAT- MEDLINE
DCOM- 20240313
LR  - 20240313
IS  - 1879-0003 (Electronic)
IS  - 0141-8130 (Linking)
VI  - 261
IP  - Pt 2
DP  - 2024 Mar
TI  - Preparation and characterization of sodium caseinate-apricot tree gum/gum Arabic 
      nanocomplex for encapsulation of conjugated linoleic acid (CLA).
PG  - 129773
LID - S0141-8130(24)00576-2 [pii]
LID - 10.1016/j.ijbiomac.2024.129773 [doi]
AB  - Nanocomplexes (NCs) were formed through electrostatic complexation theory using 
      Na-caseinate (NaCa), gum Arabic (GA), and Prunus armeniaca L. gum exudates 
      (PAGE), aimed to encapsulate Conjugated linoleic acid (CLA). Encapsulation was 
      optimized using NaCa (0.1 %-0.5 %), GA/PAGE (0.1 %-0.9 %) and CLA (1 %-5 %), and 
      central composite design (CCD) was employed for numerical optimization. The 
      optimum conditions for NC containing GA (NCGA) were 0.336 %, 0.437 %, and 3.10 % 
      and for NC containing PAGE (NCPAGE) were 0.403 %, 0.730 %, and 4.177 %, of NaCa, 
      GA/PAGE, and CLA, respectively. EE and particle size were 92.46 % and 52.89 nm 
      for NCGA while 88.23 % and 54.76 nm for NCPAGE, respectively. Fourier transform 
      infrared spectroscopy (FTIR) indicated that CLA was physically entrapped. 
      Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) 
      confirmed the electrostatic complex formation. The elastic modulus was 
      predominant for NCGA and NCPAGE dispersions while the complex viscosity of NCPAGE 
      suspension was slightly higher than that of NCGA. The CLA in NCGA-CLA and 
      NCPAGE-CLA exhibited higher oxidative stability than free CLA during 30 days of 
      storage without a significant difference between the results of CLA oxidative 
      stability tests obtained for NCs. Consequently, NCPAGE and NCGA could be applied 
      for the entrapment and protection of nutraceuticals in the food industry.
CI  - Copyright (c) 2024. Published by Elsevier B.V.
FAU - Gohari, Alireza Saeed
AU  - Gohari AS
AD  - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva 
      Branch, Islamic Azad University, Varamin, Iran.
FAU - Nateghi, Leila
AU  - Nateghi L
AD  - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva 
      Branch, Islamic Azad University, Varamin, Iran. Electronic address: 
      leylanateghi@iauvaramin.ac.ir.
FAU - Rashidi, Ladan
AU  - Rashidi L
AD  - Research Center of Food Technology and Agricultural Products, Standard Research 
      Institute (SRI), P.O. Box 31745-139, Karaj, Iran. Electronic address: 
      l.rashidi@standard.ac.ir.
FAU - Berenji, Shila
AU  - Berenji S
AD  - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva 
      Branch, Islamic Azad University, Varamin, Iran.
LA  - eng
PT  - Journal Article
DEP - 20240201
PL  - Netherlands
TA  - Int J Biol Macromol
JT  - International journal of biological macromolecules
JID - 7909578
RN  - 9000-01-5 (Gum Arabic)
RN  - 0 (Caseins)
RN  - 0 (Linoleic Acids, Conjugated)
SB  - IM
MH  - Gum Arabic/chemistry
MH  - *Prunus armeniaca
MH  - Caseins/chemistry
MH  - *Linoleic Acids, Conjugated
MH  - Particle Size
OTO - NOTNLM
OT  - Conjugated linoleic acid (CLA)
OT  - Gum Arabic (GA)
OT  - Nanocomplex (NC)
OT  - Prunus armeniaca L. gum exudates
OT  - Sodium caseinate
COIS- Declaration of competing interest All authors have no conflicts of interest to 
      declare.
EDAT- 2024/02/01 00:42
MHDA- 2024/03/13 06:47
CRDT- 2024/01/31 19:29
PHST- 2023/08/25 00:00 [received]
PHST- 2024/01/01 00:00 [revised]
PHST- 2024/01/24 00:00 [accepted]
PHST- 2024/03/13 06:47 [medline]
PHST- 2024/02/01 00:42 [pubmed]
PHST- 2024/01/31 19:29 [entrez]
AID - S0141-8130(24)00576-2 [pii]
AID - 10.1016/j.ijbiomac.2024.129773 [doi]
PST - ppublish
SO  - Int J Biol Macromol. 2024 Mar;261(Pt 2):129773. doi: 
      10.1016/j.ijbiomac.2024.129773. Epub 2024 Feb 1.