Rehman Abdur, Khalifa Ibrahim, Rasheed Hafiz Abdul, Iqbal Muhammad Waheed, Shoaib Muhammad, Wang Junxia, Zhao Yongjun, Liang Qiufang, Zhong Mingming, Sun Yufan, Alsulami Tawfiq, Ren Xiaofeng, Miao Song
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Food Technology Department, Faculty of Agriculture,13736, Moshtohor, Benha University, Egypt; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.
Food Chem. 2025 Jan 15;463(Pt 2):141239. doi: 10.1016/j.foodchem.2024.141239. Epub 2024 Sep 11.
This study aimed at co-encapsulating borage seed oil (BSO)- and peppermint oil (PO) blends in ultrasound-assisted complex nanoparticles stabilized by soy protein isolate (SPI) and purity gum ultra (PGU) in different ratios: SPI/PGU-1:0 (NP), 0:1 (NP), 1:1 (NP), 1:3 (NP), and 3:1 (NP). The BSO- and PO-loaded SPI/PGU complex nanoparticles (BP-loaded SPNPs) coded as NP (SPI-PGU-1:3) revealed a zeta potential of -33.27 mV, a PDI of 0.14, and the highest encapsulation efficiency (81.38 %). The main interactions observed among SPI, PGU, BSO, PO, and a blend of BSO and PO, as determined by FTIR and molecular docking, involved hydrophobic effects, electrostatic attraction, and H-bonding. These interactions played crucial roles in the production of BP-loaded SPNPs. XRD results validated the alterations in the structure of BP-loaded SPNPs caused by varying proportions of SPI and PGU. The thermal capacity of BP-loaded SPNPs (NP), as determined by TGA, exhibited the lowest amount of weight loss compared to other BP-loaded SPNPs. Morphological results revealed that NP and NP exhibited a spherical surface and two distinguishable layers, indicating successful coating of PGU onto the droplet surface. In addition, BP-loaded SPNPs (NP) exhibited a higher antioxidant effect due to their improved progressive release and prolonged release of co-encapsulated BSO and PO during in vitro digestion. The comprehensive investigation of the co-encapsulation of BSO and PO in complex nanoparticles, dietary supplements, and double-layered emulsified systems provides valuable insights into the development of functional foods.
本研究旨在将琉璃苣籽油（BSO）和薄荷油（PO）混合物共包封于由大豆分离蛋白（SPI）和结冷胶（PGU）以不同比例稳定的超声辅助复合纳米颗粒中：SPI/PGU-1:0（NP）、0:1（NP）、1:1（NP）、1:3（NP）和3:1（NP）。编码为NP（SPI-PGU-1:3）的负载BSO和PO的SPI/PGU复合纳米颗粒（负载BP的SPNP）的zeta电位为-33.27 mV，多分散指数（PDI）为0.14，且具有最高的包封效率（81.38%）。通过傅里叶变换红外光谱（FTIR）和分子对接确定，在SPI、PGU、BSO、PO以及BSO和PO的混合物之间观察到的主要相互作用涉及疏水作用、静电吸引和氢键。这些相互作用在负载BP的SPNP的制备中起着关键作用。X射线衍射（XRD）结果证实了由不同比例的SPI和PGU引起的负载BP的SPNP结构的变化。通过热重分析（TGA）测定，负载BP的SPNP（NP）的热容量显示出与其他负载BP的SPNP相比最低的失重。形态学结果表明，NP和NP呈现球形表面和两个可区分的层，表明PGU成功包被在液滴表面。此外,负载BP的SPNP（NP）由于在体外消化过程中其共包封的BSO和PO的缓释和延长释放而表现出更高的抗氧化作用。对BSO和PO在复合纳米颗粒、膳食补充剂和双层乳化体系中的共包封进行的全面研究为功能性食品的开发提供了有价值的见解。
