{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T18:48:42Z","timestamp":1791571722986,"version":"4.3.4"},"reference-count":52,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2022,11,2]],"date-time":"2022-11-02T00:00:00Z","timestamp":1667347200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31771920"],"award-info":[{"award-number":["31771920"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Hydrophilic tannic acid and hydrophobic resveratrol were successfully co-encapsulated in zein nanoparticles prepared using antisolvent precipitation and then coated with pectin by electrostatic deposition. The encapsulation efficiencies of the tannic acid and resveratrol were 51.5 \u00b1 1.9% and 77.2 \u00b1 3.2%, respectively. The co-encapsulated nanoparticles were stable against aggregation at the investigated pH range of 2.0 to 8.0 when heated at 80 \u00b0C for 2 h and when the NaCl concentration was below 50 mM. The co-encapsulated tannic acid and resveratrol exhibited stronger in vitro antioxidant activity than ascorbic acid, as determined by 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH\u00b7) and 2,2\u2032-azinobis (3-ethylberizothiazoline-6-sulfonic acid) radical cation (ABTS+\u00b7) scavenging assays. The polyphenols-loaded nanoparticles significantly decreased the malondialdehyde (MDA) concentration and increased the superoxide dismutase (SOD) and catalase (CAT) activities in peroxide-treated human hepatoma cells (HepG2). An in vitro digestion model was used to study the gastrointestinal fate of the nanoparticles. In the stomach, encapsulation inhibited tannic acid release, but promoted resveratrol release. However, in the small intestine, it led to a relatively high bioaccessibility of 76% and 100% for resveratrol and tannic acid, respectively. These results suggest that pectin-coated zein nanoparticles have the potential for the co-encapsulation of both polar and nonpolar nutraceuticals or drugs.<\/jats:p>","DOI":"10.3390\/foods11213478","type":"journal-article","created":{"date-parts":[[2022,11,3]],"date-time":"2022-11-03T03:11:21Z","timestamp":1667445081000},"page":"3478","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Co-Encapsulation of Tannic Acid and Resveratrol in Zein\/Pectin Nanoparticles: Stability, Antioxidant Activity, and Bioaccessibility"],"prefix":"10.3390","volume":"11","author":[{"given":"Xiao","family":"Liang","sequence":"first","affiliation":[{"name":"Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China"},{"name":"Clinical Medicine Department, Guangdong Maoming Health Vocational College, Maoming 525400, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanting","family":"Cheng","sequence":"additional","affiliation":[{"name":"Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhanhong","family":"Liang","sequence":"additional","affiliation":[{"name":"Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiling","family":"Zhan","sequence":"additional","affiliation":[{"name":"Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9016-1291","authenticated-orcid":false,"given":"David","family":"McClements","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kun","family":"Hu","sequence":"additional","affiliation":[{"name":"Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1208\/s12249-020-01641-z","article-title":"Food Protein-Based Nanodelivery Systems for Hydrophobic and Poorly Soluble Compounds","volume":"21","author":"Maviah","year":"2020","journal-title":"AAPS PharmSciTech"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1958","DOI":"10.1016\/j.lwt.2011.04.005","article-title":"Colloidal delivery systems in foods: A general comparison with oral drug delivery","volume":"44","author":"Patel","year":"2011","journal-title":"LWT-Food Sci. 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