Razzak Md Abdur, Cho Seong-Jun
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea; Kangwon Institute of Inclusive Technology (KIIT), 1 Gangwondaehak-gil, Chuncheon-si, Gangwon-do, Republic of Korea.; Department of Food Science, The University of Tennessee, Knoxville, TN, 37996, USA.
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea; Kangwon Institute of Inclusive Technology (KIIT), 1 Gangwondaehak-gil, Chuncheon-si, Gangwon-do, Republic of Korea..
J Colloid Interface Sci. 2023 Jul;641:653-665. doi: 10.1016/j.jcis.2023.03.084. Epub 2023 Mar 17.
As people become more aware of the health benefits of foods and their nutritional benefits for preventing diseases and promoting health, the demand for functional foods rich in proteins, fiber, and bioactives like capsaicin (CAP) is constantly rising. This study hypothesized that the electrostatic complexes developed by cricket protein isolate (CPI) and alginate (AL) could be utilized to encapsulate CAP, making it more water-soluble and protecting it at acidic pHs. Quantitative analysis revealed that CAP was efficiently encapsulated into the CPI-AL complexes with a maximum encapsulation efficiency of 91%, improving its aqueous solubility 45-fold. In vitro release tests showed that CAP was retained at acidic pHs (3.0 and 5.0) in CPI-AL complexes but released steadily at neutral pH (7.4), which will protect CAP in the stomach while enabling its release in the small intestine. Moreover, the antioxidant activity of CAP-CPI-AL complexes was superior to that of their individual bare equivalents. The complexes also demonstrated enhanced emulsifying capabilities and stability at acidic pHs (2.0-5.0) as the CPI fraction in the complexes increased. Our findings thus contribute to the growing body of knowledge that validates protein-polysaccharide complexation as a promising strategy for developing edible delivery systems.
随着人们越来越意识到食物对健康的益处及其预防疾病和促进健康的营养益处，对富含蛋白质、纤维和辣椒素（CAP）等生物活性物质的功能性食品的需求不断上升。本研究假设，由蟋蟀分离蛋白（CPI）和海藻酸盐（AL）形成的静电复合物可用于包封CAP，使其更易溶于水，并在酸性pH值下对其进行保护。定量分析表明，CAP被有效地包封在CPI-AL复合物中，最大包封效率为91%，其水溶性提高了45倍。体外释放试验表明，CAP在CPI-AL复合物中在酸性pH值（3.0和5.0）下保持稳定，但在中性pH值（7.4）下稳定释放，这将在胃中保护CAP，同时使其在小肠中释放。此外，CAP-CPI-AL复合物的抗氧化活性优于其各自的单独成分。随着复合物中CPI含量的增加，复合物在酸性pH值（2.0-5.0）下还表现出增强的乳化能力和稳定性。因此，我们的研究结果有助于丰富相关知识体系，证实蛋白质-多糖络合是开发可食用递送系统的一种有前景的策略。
