Encapsulation of pterostilbene in pea protein isolate-fucoidan-quaternary ammonium chitosan complex nanoparticles to enhance its stability, antioxidant activity and intestinal permeability

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-07 DOI:10.1016/j.foodhyd.2025.111168

Qianyuan Liu , Zihan Wang , Jia Kan , Rongxue Sun , Cheng Wang , Ning Jiang

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引用次数: 0

Abstract

Pterostilbene (PS) is a hydrophobic phenolic compound with favorable health benefits, but low water solubility and chemical instability of PS restrict its application. This study developed pea protein isolate (PPI)-fucoidan (FU)-quaternary ammonium chitosan (QAC) nanoparticles (NPs) as nanocarriers for the encapsulation, protection, and delivery of PS. The preparation of PS-PPI-FU-QAC-NPs involved two-step processes: pH change-induced self-assembly of PS-PPI-FU-NPs, followed by electrostatic deposition of QAC. The optimal mass ratio of PPI:FU:QAC:PS was 1:0.5:3:0.1 based on the analysis of particle size, ζ-potential, and encapsulation efficiency. The resulting PS-PPI-FU-QAC-NPs displayed nanoscale spherical structure, uniform distribution (PDI <0.3), average size of 244.2 nm, ζ-potential of 31.3 mV, and high PS encapsulation efficiency of 95.5%. The assembly of PS-PPI-FU-QAC-NPs was driven by multiple intermolecular interactions, including hydrophobic, hydrogen-bonding, electrostatic, and steric interactions. The addition of FU and QAC significantly enhanced the physicochemical stability of PS-PPI-NPs. PS-PPI-FU-QAC-NPs displayed exceptional colloidal stability under pH range of 2.0–8.0 and NaCl concentration up to 2.0 mol/L. Meanwhile, PS-PPI-FU-NPs and PS-PPI-FU-QAC-NPs demonstrated superior PS retention under UV and thermal conditions compared to free-form PS and PS-PPI-NPs, as well as modulated the release behavior of PS during simulated gastrointestinal digestion. Furthermore, PS-PPI-FU-QAC-NPs exhibited higher free radical scavenging capacity and intestinal permeability for PS in Caco-2 cell monolayer than free-form PS and other nano-formulations. These findings demonstrate the potential of PPI-FU-QAC-NPs to enhance water solubility, chemical stability, intestinal permeability, and biological activities of PS, offering a novel and advantageous technique for delivering bioactive ingredients.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.