Aug 2026· Journal of Food Science· Vol 91 8, pp.
e71400
· 0 citations· 56 references
Medicine
Abstract
Proteins are effective carriers for polyphenols, yet whether structural differences between plant- and animal-derived proteins influence the delivery and functionality of polyphenols in their nanocomplexes remains unclear. In this study, soy protein isolate-curcumin (SPI-CUR) and myofibrillar protein-curcumin (MP-CUR) nanocomplexes were fabricated via a pH-driven method, and their physicochemical properties, interaction mechanisms, and cryoprotective effects on surimi were investigated. Both nanocomplexes achieved high encapsulation efficiencies (90.63% for SPI-CUR and 83.29% for MP-CUR) and thus exhibited enhanced antioxidant activity. CUR loading induced conformational changes in the protein carriers, as evidenced by increased α-helix content and decreased β-sheet content, suggesting the formation of a more compact structure. Meanwhile, this conformational change was accompanied by a marked reduction in particle size, with SPI-CUR reaching 66.13 nm. Molecular docking further revealed that hydrophobic interactions and hydrogen bonding were the primary forces stabilizing both nanocomplexes. During freeze-thaw cycles of surimi, both SC and MC nanocomplexes were superior to commercial cryoprotectants in preserving product quality, evidenced by improved water-holding capacity, enhanced gel properties, and inhibited protein oxidation. Notably, the two nanocomplexes exhibited distinct protective profiles depending on the protein source. MP-CUR demonstrated superior preservation of gel texture by minimizing thawing loss to 0.53% and maintaining high hardness (425.50 ± 34.85 g) and springiness (0.81 ± 0.03), which facilitated the formation of a denser gel network. In contrast, SPI-CUR demonstrated superior viscoelasticity and yielded the highest storage modulus (G'). This study establishes a foundation for the rational design of natural and efficient surimi cryoprotectants derived from protein-polyphenol complexes.
Lycopene is a highly hydrophobic carotenoid with remarkable antioxidant and anti-inflammatory properties; however, its application in aqueous food systems remains limited because of its poor water dispersibility and chemical instability. In this study, lycopene nanoemulsions were prepared using a combined solvent displacement–ultrasonication technique and stabilized with sodium caseinate (SC), Tween 20 (TW), and saponin (SP). The influence of emulsifier type on the physicochemical characteristics and functional properties of the nanoemulsions was systematically investigated. The prepared systems were characterized in terms of particle size, polydispersity index, ζ-potential, lycopene loading, antioxidant activity, protein denaturation inhibitory activity, gastrointestinal stability, and degradation kinetics. The type of emulsifier significantly affected the properties of the nanoemulsions. SP-stabilized nanoemulsions exhibited the smallest droplet size (~ 63 nm) with a narrow size distribution, whereas SC-stabilized systems showed the highest absolute ζ-potential ( ~ − 35 mV) and lycopene loading (~ 74 µg g⁻¹). Among the prepared formulations, SP nanoemulsions showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (~ 96%), while SC nanoemulsions exhibited the greatest ferric reducing antioxidant power (FRAP). Under simulated gastrointestinal conditions, SP-stabilized nanoemulsions retained the highest amount of lycopene after exposure to simulated gastric fluid (SGF) (~ 83%), whereas differences among the emulsifiers were also observed after exposure to simulated intestinal fluid (SIF). Compared with the macro-structured lycopene extract, nanoemulsification markedly improved the physicochemical characteristics and functional properties of lycopene. Overall, the results demonstrate that emulsifier type is an important factor governing the structural and functional behavior of lycopene nanoemulsions and may provide a useful basis for the development of food-grade nano-delivery systems for lipophilic bioactive compounds.
Maryam Asemani, N. Anarjan· Scientific Reports· 0 citations
Temperature is a key factor regulating the assembly and functional properties of protein-polysaccharide complexes and appropriately heat-treated QPI-κC complexes offer a synergistic plant-based platform for the encapsulation, protection, and intestinal delivery of hydrophobic bioactives.
Jiangling Zhang, Guangfan Qu, Feiyan Yang et al.· International Journal of Bio...· 0 citations
Whey protein isolate (WPI) is a promising carrier for bioactive compounds, yet its application for muscle health requires further investigation. This study constructed a WPI‐Quercetin (Que) complex using the pH‐shift method and evaluated its binding mechanism, structural evolution, and mitigating effects on dexamethasone (DEX)‐induced muscle damage. The complex achieved optimal stability at a 1:40 Que: WPI mass ratio, characterized by a sulfhydryl (SH) content of 5.94 μmol/g, a particle size of 427 nm, a Polydispersity Index (PDI) of 0.28, and a zeta potential of −32.1 mV. Multispectral analysis and molecular docking suggested that Que primarily embeds into the hydrophobic cavity of WPI through hydrophobic interactions and hydrogen bonds, inducing protein secondary structure rearrangement. In vitro experiments using C2C12 myotube models demonstrated that the WPI‐Que complex significantly enhanced myosin heavy chain (MHC) expression, increased myotube diameter, and improved the fusion index, both in the presence and absence of DEX stimulation. Furthermore, RT‐qPCR and Western blot analyses indicated that the WPI‐Que complex upregulates myogenic regulators more effectively than WPI or Que alone. These findings indicate that the WPI‐Que complex possesses both structural stability and biological activity, offering a theoretical foundation for developing novel functional food ingredients to counteract muscle decline.
Jie-Cheng Bai, Wenjing Niu, Anqi Hu et al.· Journal of food process engi...· 0 citations
Rosmarinus officinalis exhibits significant antioxidant activity, though its poor bioavailability limits its practical use. In this study, R. officinalis was extracted with methanol and encapsulated in chitosan–sodium tripolyphosphate nanoparticles (RCSN) at ratios of 1:0, 1:1, 1:2, and 1:3 (RCSN1–RCSN4) to improve efficacy. Thus, the nanoencapsulated extracts were characterized and evaluated for encapsulation efficiency (EE%), differential scanning calorimetry (DSC), Fourier-transform infrared (FTIR), particle-size analysis, in vitro bioactive extract release, and in vivo tests. Flavonoids and phenolics were the highest phytoconstituents. EE (%) ranged from 51% to 85%. FTIR spectrum and DSC depicted functional group consistency and decreased crystallinity, respectively. The particle size distribution indicates particle homogeneity and uniformity, with a polydispersity index of 0.434. The in vitro study demonstrated a controlled-release profile, with the highest release of 60% (RCSN2). The in vivo study of the RCSN showed higher antioxidant activity (10.814 IU/L) compared with the other extracts. The RCSN formulation exhibited sustained release and promising antioxidant potential.
Calister E. Ugwu, Emmanuel C. Eze· INNOSC Theranostics and Phar...· 0 citations