Fabrication and characterization of zein-tea polyphenols-pectin ternary complex nanoparticles as an effective hyperoside delivery system: Formation mechanism, physicochemical stability, and in vitro release property.

Abstract Hyperoside (HYP) has various potential benefits, however, its low water-solubility and poor bioavailability have restricted its application. Here, HYP-loaded zein-tea polyphenols (TP)-pectin ternary complex nanoparticles (Z/TP/P-HYP) were prepared by the antisolvent precipitation method for HYP delivery. The formed Z/TP/P-HYP are negatively charged spherical particles with a size of 246 nm, and have the highest HYP encapsulation efficiency (94.2%) at TP was 0.25 mg/mL. Fourier transform infrared spectroscopy revealed that hydrogen bonding, electrostatic interactions, and hydrophobic effects were major interactions to Z/TP/P-HYP formation. Differential scanning calorimetry confirmed that encapsulated HYP was in an amorphous state. Freeze-dried Z/TP/P-HYP displayed good water-redispersibility and high particle yield (95.2%). Z/TP/P-HYP exhibited improved pH (2.0–8.0) and ionic (0–500 mM) stability. Furthermore, Z/TP/P-HYP demonstrated stronger antioxidant properties than free HYP and provided HYP sustained release under simulated gastrointestinal conditions. Therefore, Z/TP/P-HYP have great potential as an effective HYP delivery system for applications in foods.