Foaming natural deep eutectic solvents (FNADES) based on natural sweeteners and its solubilization effect for food applications

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-06 DOI:10.1016/j.lwt.2025.118594

Zhaojin Zhang , Ruirui Li , Qianfeng Chen , Subhan Mahmood , Shun Yao

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Abstract

In this study, several foaming novel natural deep eutectic solvents (FNADESs) were successfully prepared from two natural sweeteners of mogroside and stevioside, and their potential as surfactants was identified in the food field. The physicochemical/spectral properties and thermal stability of the synthesized FNADESs were characterized before use. Surface activity of the DESs was comprehensively determined based on critical micelle concentration, emulsifying ability, foaming capacity, and wettability. The FNADESs derived from these natural glycosides exhibited excellent surface activity and were applied for the solubilization of squalene in aqueous solution, with the stevioside–sorbitol (Ste-Sor) achieving a solubilization rate of 3302 ± 294 %. The solubilization mechanism of Ste-Sor for squalene was explored using computational chemistry, revealing that the primary interactions involved are hydrogen bonds and van der Waals forces. The zebrafish assay confirmed that the synthesized DESs showed unobvious toxic effect. The anti-wrinkle and antioxidant properties of squalene and synthesized tripeptide diaminobutyroyl benzylamide diacetate (Syn-ake) were evaluated, showing that squalene dissolved in Ste-Sor had a wrinkle-reducing effect of 50.1 ± 19.2 %, and the aqueous solution of the peptide exhibited 53.8 ± 12.8 % wrinkle-reducing ability; the radical scavenging rate of squalene at 1 mmol/L was 16.0 ± 1.1 %, while Syn-ake showed 0.8 %.

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以天然甜味剂为基础的发泡天然深共晶溶剂（FNADES）及其食品增溶效果

本研究以甜菊糖苷和甜菊糖苷两种天然甜味剂为原料，成功制备了几种具有泡沫的新型天然深共晶溶剂（FNADESs），并确定了它们作为食品领域表面活性剂的潜力。在使用前对合成的FNADESs进行了理化/光谱性质和热稳定性表征。根据临界胶束浓度、乳化能力、起泡能力和润湿性综合测定了DESs的表面活性。从这些天然糖苷中提取的FNADESs具有优异的表面活性，用于角鲨烯在水溶液中的增溶，其中甜菊糖苷-山梨醇（st - sor）的增溶率为3302±294%。利用计算化学方法探讨了st - sor对角鲨烯的增溶机理，发现其主要相互作用是氢键和范德华力。斑马鱼实验证实，合成的DESs毒性作用不明显。对角鲨烯与合成的三肽二氨基丁基苄基酰胺二乙酸酯（Syn-ake）的抗皱和抗氧化性能进行了评价，结果表明，角鲨烯溶解在st - sor中的抗皱效果为50.1±19.2%，肽水溶液的抗皱效果为53.8±12.8%；1 mmol/L角鲨烯对自由基的清除率为16.0±1.1%，Syn-ake为0.8%。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.