Quinoa protein-based Buriti oil nanoparticles: Enhancement of antioxidant activity and inhibition of digestive enzymes

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-05-19 DOI:10.1016/j.foodres.2025.116693

Nadia Lingiardi , Neyna Santos Morais , Victor Moraes Rodrigues , Susana Margarida Gomes Moreira , Micaela Galante , Dario Spelzini , Cristiane Fernandes de Assis , Francisco Canindé de Sousa Júnior

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引用次数: 0

Abstract

Buriti oil offers various biological properties. Nanoencapsulation improves its stability, acceptability, handling, and release of bioactives. In alignment with sustainability trends, plant-based proteins such as quinoa protein are gaining attention as coatings, especially for vegan foods, due to their emulsifying and adsorption properties. This study aimed to formulate and characterize buriti oil nanoparticles based on quinoa protein alone or combined with sodium alginate. The particles were characterized by different physical and chemical methods and evaluated for their bioactive potential by assessing total antioxidant capacity and total phenolic compounds, and their ability to inhibit α-amylase, α-glucosidase, and amyloglucosidase enzymes. They were also evaluated in vitro for cytotoxicity using Chinese hamster ovary (CHO-K1) and human hepatocarcinoma (HepG2) cells. Nanoparticles based on quinoa protein at 4 % w/v (Q4) and 3 % w/v in combination with 1 % w/v sodium alginate (Q3) presented smooth surfaces, with an average size ranging from 357 ± 47 to 270 ± 39 nm, and encapsulation efficiency of 95.6 ± 0.2 % and 94.0 ± 1.0 %, respectively. Nanoencapsulation promoted enhanced antioxidant activity of buriti oil, even at a ten-fold lower oil concentration in the nanoformulations (p < 0.05). Q3 and Q4 also enhanced inhibition of the α-amylase (by 88 %), α-glucosidase (5–24 times more), and amyloglucosidase (by 40 %) compared to free oil (p < 0.05). Nanoparticles did not show cytotoxic effects (cell viability >90 %). Based on current results, using quinoa protein to encapsulate buriti oil could be a promising alternative for developing innovative and sustainable products, with the added value of having bioactive potential.

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藜麦蛋白基Buriti油纳米颗粒：增强抗氧化活性和抑制消化酶

Buriti油具有多种生物特性。纳米胶囊化提高了生物活性物质的稳定性、可接受性、处理和释放。与可持续发展趋势相一致，藜麦蛋白等植物性蛋白质由于其乳化和吸附特性而越来越受到关注，特别是用于素食食品的涂层。本研究旨在制备和表征以藜麦蛋白单独或与海藻酸钠联合为基础的布里提油纳米颗粒。采用不同的物理和化学方法对其进行表征，并通过测定其总抗氧化能力、总酚类化合物含量以及抑制α-淀粉酶、α-葡萄糖苷酶和淀粉-葡萄糖苷酶的能力来评价其生物活性潜力。在体外用中国仓鼠卵巢（CHO-K1）和人肝癌（HepG2）细胞对它们进行细胞毒性评价。以4% w/v （Q4）和3% w/v （Q3）为基础的藜麦蛋白纳米颗粒与1% w/v的海藻酸钠（Q3）复合后，纳米颗粒表面光滑，平均尺寸为357±47 ~ 270±39 nm，包封效率分别为95.6%±0.2%和94.0±1.0%。纳米胶囊化提高了布里提油的抗氧化活性，即使在纳米配方中的油浓度降低了10倍(p <；0.05)。与游离油相比，Q3和Q4还增强了α-淀粉酶（88%）、α-葡萄糖苷酶（5-24倍）和淀粉-葡萄糖苷酶（40%）的抑制作用(p <；0.05)。纳米颗粒没有显示细胞毒性作用（细胞存活率>； 90%）。根据目前的研究结果，使用藜麦蛋白包覆buriti油可能是开发创新和可持续产品的有希望的替代方案，具有生物活性潜力的附加价值。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.