Manjili Zeinab Nooshi, Mahoonak Alireza Sadeghi, Ghorbani Mohammad, Tabarestani Hoda Shahiri, Moghadam Vahid Erfani
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Department of Medical Nanotechnology, Faculty of Modern Technologies, Golestan University of Medical Sciences, Gorgan, Iran.
Curr Res Food Sci. 2024 Apr 23;8:100739. doi: 10.1016/j.crfs.2024.100739. eCollection 2024.
Pumpkin seeds are rich in protein (24-36.5%). Some of them are consumed as nuts, while others are regarded as waste and used for feeding animals. Protein hydrolysates from pumpkin seeds possess some bioactive properties, such as anti-oxidant activity. In this work, various composite alginate hydrogels contain Aloe vera, CMC, and tragacanth have been employed to protect PSPH against degradation in simulated gastrointestinal digestion (SGI) and regulate its release rate. The encapsulation efficiency of PSPH in plain alginate and beads with Aloe vera, CMC, and tragacanth combinations was 71.63, 75.63, 85.07, and 80.4%, respectively. The release rate of the plain alginate beads was %30.23 in the SGF and %52.26 in the SIF, and decreased in the composite-based beads. The highest decreasing rate in the antioxidant activity during SGI was observed in free PSPH, and the decreasing rate slowed down in the alginate-based composites. The swelling rate in plain alginate was %-23.43 and %25.43 in the SGF and SIF, respectively, and increased in the composite-based beads. The FTIR spectra of hydrogels before and after loading with PSPH showed identical absorption patterns and were similar to each other. Based on the data for SEM, it was revealed that substituting other polymers in polymer combinations with alginates resulted in a porosity reduction of the beads and smoother and more uniform surfaces. Based on the results, the combination of polysacchared with alginate could protect and increase the applicability of PSPH as a functional component in the food industry.
南瓜籽富含蛋白质（24 - 36.5%）。其中一些被当作坚果食用，而另一些则被视为废料用于喂养动物。南瓜籽蛋白水解物具有一些生物活性特性，如抗氧化活性。在这项研究中，各种含有芦荟、羧甲基纤维素（CMC）和黄芪胶的复合藻酸盐水凝胶已被用于保护南瓜籽蛋白水解物（PSPH）在模拟胃肠消化（SGI）过程中不被降解，并调节其释放速率。PSPH在普通藻酸盐以及与芦荟、CMC和黄芪胶组合的微珠中的包封率分别为71.63%、75.63%、85.07%和80.4%。普通藻酸微珠在模拟胃液（SGF）中的释放率为30.23%，在模拟肠液（SIF）中的释放率为52.26%，而在基于复合材料的微珠中释放率降低。在SGI过程中，游离PSPH的抗氧化活性下降速率最高，而在基于藻酸盐的复合材料中下降速率减缓。普通藻酸盐在SGF和SIF中的溶胀率分别为 - 23.43%和25.43%，而在基于复合材料的微珠中溶胀率增加。负载PSPH前后水凝胶的傅里叶变换红外光谱（FTIR）显示出相同的吸收模式，且彼此相似。基于扫描电子显微镜（SEM）数据表明，在与藻酸盐的聚合物组合中用其他聚合物替代会导致微珠孔隙率降低，表面更光滑且更均匀。基于这些结果，多糖与藻酸盐的组合可以保护PSPH并提高其作为食品工业中功能成分的适用性。
