Zhou Zengjia, Sun Xiaomeng, Cheng Jianjun, Ban Qingfeng, Guo Mingruo
Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China.
Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA.
Foods. 2021 Nov 30;10(12):2942. doi: 10.3390/foods10122942.
Panax Notoginseng Saponins (PNS) may be beneficial to human health due to their bioactive function. The application of PNS in functional foods was limited due to the bitter taste and low oral bioavailability. PNS were encapsulated by polymerized whey protein (PWP) nanoparticles. The physicochemical, digestive, and sensory properties of the nanoparticles were investigated. Results showed that the nanoparticles had a particle size of 55 nm, the zeta potential of -28 mV, and high PNS encapsulation efficiency (92.94%) when the mass ratio of PNS to PWP was 1:30. Differential Scanning Calorimetry (DSC) results revealed that PNS were successfully encapsulated by PWP. The mainly intermolecular forces between PNS and PWP were hydrogen bonding and electrostatic attraction confirmed by Fourier Transform Infrared Spectroscopy (FTIR). Results of simulated gastrointestinal digestion indicated that the PNS-PWP (1:30) nanoparticles had smaller average particle size (36 nm) after treatment with gastric fluids and increased particle size (75 nm) after treatment with intestinal fluids. Transmission Electron Microscopy (TEM) micrographs reflected that the nanoparticles had irregular spherical structures. The encapsulated PNS exhibited significantly ( < 0.05) decreased bitterness compared to the non-encapsulated PNS confirmed by the electronic tongue. The results indicated that encapsulation of PNS with PWP could facilitate their application in functional foods.
三七皂苷（PNS）因其生物活性功能可能对人体健康有益。由于其苦味和低口服生物利用度，PNS在功能性食品中的应用受到限制。PNS被聚合乳清蛋白（PWP）纳米颗粒包裹。研究了纳米颗粒的物理化学、消化和感官特性。结果表明，当PNS与PWP的质量比为1:30时，纳米颗粒的粒径为55 nm，ζ电位为-28 mV，PNS包封效率高（92.94%）。差示扫描量热法（DSC）结果表明PNS被PWP成功包裹。傅里叶变换红外光谱（FTIR）证实，PNS与PWP之间的主要分子间作用力为氢键和静电吸引。模拟胃肠消化结果表明，PNS-PWP（1:30）纳米颗粒经胃液处理后平均粒径较小（36 nm），经肠液处理后粒径增大（75 nm）。透射电子显微镜（TEM）照片显示纳米颗粒具有不规则的球形结构。电子舌证实，与未包裹的PNS相比，包裹的PNS苦味显著降低（<0.05）。结果表明，用PWP包裹PNS可促进其在功能性食品中的应用。
