Formation, characterization and delivery of quercetin-loaded α-lactalbumin fibril-based hydrogels through metal ions

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-13 DOI:10.1016/j.fbio.2025.107070

Ling Kang , Hailing Zhang , Yuting Fan , Jiang Yi

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引用次数: 0

Abstract

The purpose was to apply metal ions to induce the formation of α-lactalbumin fibril-based hydrogel to create a versatile nano-carrier for effective quercetin encapsulation and delivery. Quercetin could be successfully embedded into the hydrogel primarily through hydrogen bonding and hydrophobic interaction, as demonstrated by FTIR and XRD. Quercetin encapsulation effectiveness in α-lactalbumin fibril-based hydrogel via metal ions was up to 91.82 %, 7.41-fold higher than that with α-lactalbumin directly. Rheological results revealed elasticity was the dominant behavior of these hydrogels and quercetin addition could lead to a slight decrease of both G′ and G″, presumably due to the formation of soluble macroparticle aggregates and insoluble aggregates caused by polyphenol like quercetin. Quercetin bioaccessibility was increased to 32.62 % by 2.82-fold with this hydrogel. Additionally, the hydrogel demonstrated strong UV stability, antioxidant activity, and water retention. This research could provide practical and theoretical support to widen the development of new α-lactalbumin-derived food products.

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槲皮素α-乳清蛋白原纤维基水凝胶的形成、表征及通过金属离子的递送

目的是利用金属离子诱导α-乳清蛋白原纤维基水凝胶的形成，创造一种多功能纳米载体，用于有效的槲皮素包封和递送。FTIR和XRD分析表明，槲皮素主要通过氢键和疏水相互作用成功嵌入水凝胶中。槲皮素经金属离子经α-乳清蛋白原纤维基水凝胶包封率达91.82%，比直接经α-乳清蛋白包封率高7.41倍。流变学结果表明，弹性是这些水凝胶的主要行为，槲皮素的加入可以导致G '和G″的轻微降低，这可能是由于槲皮素等多酚引起的可溶性大颗粒聚集体和不溶性聚集体的形成。槲皮素的生物可及性提高了2.82倍，达到32.62%。此外，水凝胶表现出很强的紫外线稳定性、抗氧化活性和保水性。本研究可为拓展α-乳清蛋白衍生食品的开发提供实践和理论支持。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.