Fortification of fermented soy milk using whey protein isolate/gelatin microhydrogels-loaded with sesame bioactive peptides

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-20 DOI:10.1016/j.fochx.2025.103061

Zahra Norouzi , Leila Nateghi , Ladan Rashidi , Sara Movahhed

{"title":"Fortification of fermented soy milk using whey protein isolate/gelatin microhydrogels-loaded with sesame bioactive peptides","authors":"Zahra Norouzi , Leila Nateghi , Ladan Rashidi , Sara Movahhed","doi":"10.1016/j.fochx.2025.103061","DOIUrl":null,"url":null,"abstract":"<div><div>Sesame seed protein isolate (SSPI) and hydrolysate (SSPH) were encapsulated in microhydrogels made of gelatin (GL) and whey protein isolate (WPI) at varying concentrations. The study assessed encapsulation efficiency (EE), swelling degree (SW), and antioxidant activity. The best microhydrogel, with the highest EE (84.20 % ± 0.24 %, significantly higher than other treatments, <em>P</em> < 0.05), SW (31.67 % ± 0.16 %, <em>P</em> < 0.05), and radical scavenging activities (DPPH: 83.28 %, ABTS: 85.73 %), was formed with 3 % GL, 5 % WPI, and SSPH (100 μg/mL), designated as T8. This formulation showed superior antioxidant properties compared to SSPI. T8 had a particle size of 1094 nm, a surface charge of −40.5 mV, and a denaturation temperature of 91.52 °C. Its controlled release of SSPH in stomach and intestine conditions (35.34 % and 59.19 %, respectively) suggested protective effects. T8 was incorporated into soy milk with probiotic <em>L. rhamnosus</em>, improving acidity, viscosity, and sensory properties, while reducing syneresis and pathogen bacteria counts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103061"},"PeriodicalIF":8.2000,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525009083","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Sesame seed protein isolate (SSPI) and hydrolysate (SSPH) were encapsulated in microhydrogels made of gelatin (GL) and whey protein isolate (WPI) at varying concentrations. The study assessed encapsulation efficiency (EE), swelling degree (SW), and antioxidant activity. The best microhydrogel, with the highest EE (84.20 % ± 0.24 %, significantly higher than other treatments, P < 0.05), SW (31.67 % ± 0.16 %, P < 0.05), and radical scavenging activities (DPPH: 83.28 %, ABTS: 85.73 %), was formed with 3 % GL, 5 % WPI, and SSPH (100 μg/mL), designated as T8. This formulation showed superior antioxidant properties compared to SSPI. T8 had a particle size of 1094 nm, a surface charge of −40.5 mV, and a denaturation temperature of 91.52 °C. Its controlled release of SSPH in stomach and intestine conditions (35.34 % and 59.19 %, respectively) suggested protective effects. T8 was incorporated into soy milk with probiotic L. rhamnosus, improving acidity, viscosity, and sensory properties, while reducing syneresis and pathogen bacteria counts.

Abstract Image

查看原文本刊更多论文

用乳清分离蛋白/明胶微水凝胶-装载芝麻生物活性肽-强化发酵豆浆

将芝麻分离蛋白（SSPI）和水解产物（SSPH）包被不同浓度的明胶（GL）和乳清分离蛋白（WPI）制成的微水凝胶中。研究评估了包封效率（EE）、溶胀度（SW）和抗氧化活性。以3% GL、5% WPI和SSPH （100 μg/mL）组成的微水凝胶为T8，其EE(84.20%±0.24%，显著高于其他处理（P < 0.05）、SW（31.67%±0.16%,P < 0.05）和自由基清除活性（DPPH: 83.28%, ABTS: 85.73%）最高，显著高于其他处理（P < 0.05）。与SSPI相比，该配方具有更好的抗氧化性能。T8的粒径为1094 nm，表面电荷为- 40.5 mV，变性温度为91.52℃。在胃和肠条件下SSPH的控释（分别为35.34%和59.19%）显示出保护作用。将T8添加到含有鼠李糖乳杆菌的豆浆中，改善了豆浆的酸度、粘度和感官性能，同时减少了增效作用和致病菌数量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.