ArticleJournal of food science2026
Zein-Pectin Nanoparticles for Luteolin Delivery: Physicochemical Characterization, Antioxidant Activity, and Simulated Gastrointestinal Behavior.
Article in Journal of food science, 2026. 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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Authors and funding
5 authors.
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Abstract
Luteolin (LUT) is a hydrophobic flavonoid with relevant antioxidant potential; however, its application in food and nutraceutical systems is limited by poor aqueous solubility, low dispersibility, and restricted gastrointestinal availability. In this study, luteolin-loaded zein-pectin nanoparticles (ZPEC/LUT NP) were developed by antisolvent precipitation using pectin as the sole stabilizing polysaccharide. ZPEC/LUT NP showed a mean diameter of 345 ± 4 nm, polydispersity index (PDI) of 0.206 ± 0.019, negative zeta potential (-27± 1 mV), and high encapsulation efficiency (87% ± 11%). The similarity between unloaded and loaded nanoparticles indicated that LUT incorporation did not markedly alter particle size, morphology, or surface charge. Fourier Transform Infrared (FTIR), x-ray diffraction (XRD), and thermal analyses supported physical encapsulation of LUT within the zein-pectin matrix, with LUT present mainly in an amorphous or molecularly dispersed state. Short-term colloidal stability studies showed that ZPEC/LUT NP maintained nanometric dimensions and acceptable PDI values during 60 days of storage at room temperature and 10°C. During simulated gastrointestinal digestion, LUT was gradually transferred into soluble fractions, reaching an apparent bioaccessibility of approximately 16% after 6 h. In the ABTS assay, ZPEC/LUT NP exhibited higher apparent radical scavenging activity than free LUT, with IC
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