Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-11-29 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.102050

Xin Zhou, Na Guo, Fangyan Zhang, Kaili Zhuo, Guilan Zhu

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Abstract

Blueberry anthocyanins (ACNs) have been widely applied in the food industry and medicine due to their numerous beneficial properties. However, the stability of ACNs is extremely poor. This study aimed to develop a delivery system for ACNs using nanocomplexes prepared from gellan gum (GG) and whey protein isolate (WPI) via Maillard reaction. The effects of the GG-WPI nanocomplexes on the stability, antioxidant capacity, and bioavailability of ACNs were investigated. FTIR, fluorescence spectroscopy, and UV-vis absorption spectroscopy revealed covalent bonding between the GG and WPI in the nanocomplexes. The nanocomplex demonstrated a good loading efficiency for ACNs (60.34 %), with a particle size of 368.42 nm. It also showed better stability and bioaccessibility than free ACNs, and their DPPH radical scavenging capacity reached a maximum of 63.11 %. Our research is significant for developing novel multifunctional foods and constructing high-performance food delivery systems.

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以结冷胶-乳清分离蛋白纳米复合物为基础提高acn的稳定性和生物利用度。

蓝莓花青素（ACNs）具有多种有益特性，已被广泛应用于食品工业和医药领域。然而，ACNs 的稳定性极差。本研究旨在利用结冷胶（GG）和乳清蛋白分离物（WPI）通过马氏反应制备的纳米复合物开发一种花青素递送系统。研究了 GG-WPI 纳米复合物对 ACNs 的稳定性、抗氧化能力和生物利用度的影响。傅立叶变换红外光谱、荧光光谱和紫外-可见吸收光谱显示了纳米络合物中 GG 和 WPI 之间的共价键。该纳米复合物对 ACNs 具有良好的负载效率（60.34 %），粒径为 368.42 nm。与游离的 ACN 相比，纳米络合物具有更好的稳定性和生物可接受性，其 DPPH 自由基清除能力最高可达 63.11%。我们的研究对开发新型多功能食品和构建高性能食品输送系统具有重要意义。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.