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In this paper, tannic acid (TA) and Fe3+were added to form a layer of metal-polyphenol network structure on the surface of the nanoparticles which were fabricated by zein and carbon quantum dots (CQDs) encapsulating phlorotannins (PTN). pH-responsive nanoparticles were prepared successfully (zein-PTN-CQDs-FeIII). Further, the formation of composite nanoparticles was confirmed by a series of characterization methods. The zeta-potential and Fourier transform infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form nanoparticles. The encapsulation efficiency (EE) revealed that metal-polyphenol network structure could improve the EE of PTN. Thermogravimetric analysis and differential scanning calorimetry experiment indicated the thermal stability of zein-PTN-CQDs-FeIIInanoparticles increased because of metal-polyphenol network structure. The pH-responsive nanoparticles greatly increased the release rate of active substances and achieved targeted release.

Fucoxanthin (FX), a carotenoid with anti-inflammatory properties, has potential in tumor therapy. Its use in functional foods and nutraceuticals is limited by poor solubility, stability, and bioavailability. This study introduces an FX-targeted delivery system using a modified Phaeodactylum tricornutum(P. tricornutum) exosome. The system, enhanced with 1,2-distearoyl-sn-glycero-3-phosphoethanolamine-N-polyethyleneglycol-2000-triphenylphosphine (DSPE-PEG2K-TPP, TPP), aims to improve FX bioavailability, stability, and targeted transport. Confocal laser scanning microscopy and Fourier transform infrared spectroscopy verified the effective attachment of TPP to the P. tricornutumexosome surface. Fluorescence imaging revealed efficient cellular uptake of the system, with notable targeting efficiency in RAW264.7 macrophages. The delivery system notably enhanced FX uptake in these macrophages, reducing oxidative cell damage and inducing macrophage polarization, compared to free FX.

The resistance in microorganisms against many conventional antibiotics has become a serious global health problem. However, antibacterial drug delivery materials are still limited in toxicity, short efficacy and reducing inflammation. The novel and natural Pickering emulsions stabilized by antimicrobial peptide nanoparticles were tested as promising platforms to control bacterial resistance development. The parasin I interacted or conjugated with lecithin or chitosan and formed nanoparticles encapsulated by Pickering emulsion. The protonation and deprotonation of amino groups in chitosan and parasin I resulted in nanoparticles in different aggregate states and changed emulsion stability. Moreover, the Pickering emulsion could induce severe bacterial agglomeration on both Gram-positive and Gram-negative bacteria than parasin I through the membrane disintegration mechanism. Furthermore, the Pickering emulsion could alleviate the cytotoxicity of human liver cells and hemolytic activity in rat blood cells. In combination with the lack of acute cytotoxicity in Kunming mice and milder, more effective anti-inflammatory effect in peritonitis demonstrated for these Pickering emulsions, especially chitosan peptide-embedded nanoparticles Pickering emulsion, a potential role in combating multidrug resistant bacteria in biomedical applications.

In order to estimate the effects of vacuum (Vacuum boiling (VB), Vacuum steaming (VS)) or sous-vide cooking (SV) methods on the quality of largemouth bass compared with traditional cooking methods (Boiling (BT), Steaming (ST)), the pH, cooking loss, color and texture indicator were used to evaluate physicochemical changes. The thiobarbituric acid (TBA) was used to analyze lipid oxidation. The low-field nuclear magnetic resonance (LF-NMR) was used to explore the water migration and distribution. The scanning electron microscopy (SEM) was used to observe the microstructure. Raman spectroscopy was carried out to determine the structural changes. The results showed that the VS and SV samples had desired quality, showing more stable protein secondary structure and lower lipid oxidation. In addition, the VS and SV samples had more regular and smooth myofibril bundles compared with other cooked samples. Thus, the VS and SV cooking methods could be used to better maintain the quality of fillets.