Lactoferrin-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-16 DOI:10.1016/j.foodhyd.2025.111754

Yanpei Huang , Conghui Lang , Kang Lin , Weijun Chen , Wenxue Chen , Qiuping Zhong , Jianfei Pei , Ying Lv , Rongrong He , Ming Zhang , Haiming Chen

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Abstract

This study systematically investigates the interaction between lactoferrin and quercetin (LF-QU) to develop high internal phase emulsions (HIPEs) as functional 3D printing inks. Multispectral analysis, molecular docking, and structural characterization revealed that LF binds to QU via hydrogen bonding, hydrophobic interactions, and electrostatic forces, with a binding energy of −42.9463 kcal/mol, forming stable complexes with enhanced thermal stability. Among the groups, 0.8 wt% LF-QU showed superior interfacial properties, such as the closest contact angle to 90° and stronger interfacial adsorption capacity. HIPEs stabilized by 0.8 wt% LF-QU exhibited optimized rheological properties, including reduced droplet size (2059 ± 250.72 nm), high ζ-potential (−8.76 ± 0.32 mV), and shear-thinning behavior. In addition, the storage modulus of 0.8 wt% HIPEs is significantly greater than the loss modulus, demonstrating better elastic properties, enabling precise extrusion and structural fidelity in 3D printing. The 0.8 wt% HIPEs demonstrated exceptional storage stability, maintaining minimal lipid oxidation and sustained antioxidant activity over 30 days. In vitro digestion showed that the bioavailability of QU was significantly improved to 44.23 %, which was attributed to efficient micelle formation and protective interfacial networks. In addition, 0.8 wt% HIPEs with tunable rheology, antioxidant properties, and bioactive delivery capabilities represent a major breakthrough in the development of personalized nutritional formulations and functional foods. Overall, these findings underscore the potential of protein-polyphenol synergism in advancing food-grade 3D printing technologies for tailored dietary applications.

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乳铁蛋白-槲皮素协同作用：具有生物活性传递能力的3D食品打印高内相乳剂的机理分析和功能优化

本研究系统地研究了乳铁蛋白和槲皮素（LF-QU）之间的相互作用，以开发高内相乳剂（HIPEs）作为功能性3D打印油墨。多光谱分析、分子对接和结构表征表明，LF通过氢键、疏水相互作用和静电力与QU结合，结合能为−42.9463 kcal/mol，形成稳定的配合物，热稳定性增强。其中，0.8 wt%的LF-QU表现出优异的界面性能，最接近90°的接触角和更强的界面吸附能力。经0.8 wt%的低能曲稳定的HIPEs表现出优化的流变特性，包括液滴尺寸减小（2059±250.72 nm）、高ζ-电位（−8.76±0.32 mV）和剪切变薄行为。此外，0.8 wt% HIPEs的存储模量明显大于损耗模量，表现出更好的弹性性能，能够在3D打印中实现精确的挤压和结构保真度。0.8 wt%的HIPEs表现出优异的储存稳定性，在30天内保持最小的脂质氧化和持续的抗氧化活性。体外消化实验表明，QU的生物利用度显著提高至44.23%，这主要归功于高效的胶束形成和保护性的界面网络。此外，0.8 wt%的hipe具有可调的流变学、抗氧化性能和生物活性传递能力，这是个性化营养配方和功能食品发展的重大突破。总的来说，这些发现强调了蛋白质-多酚协同作用在推进食品级3D打印技术用于定制饮食应用方面的潜力。

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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.