Tan Zhi-Feng, Zhao Guan-Hua, Zhou Da-Yong, Shao Zhen-Wen, Song Liang
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
Qingdao Seawit Life Science Co., Ltd., Qingdao, China.
J Sci Food Agric. 2025 May;105(7):3593-3605. doi: 10.1002/jsfa.14132. Epub 2025 Jan 20.
Traditional methods for fabricating protein-polyphenol conjugates have not preserved the structural and functional integrity essential for the food industry effectively. This research introduces an advanced encapsulation methodology designed to overcome these limitations, with the potential to enhance the stability of edible oil matrices significantly, leading to improved preservation techniques and extended shelf life.
Glycated pea protein isolate-curcumin conjugates (gPPI-CUR) were developed, demonstrating a marked improvement in the oxidative stability of walnut oil (WO), a proxy for edible oil matrices. Characterized by a Z-average diameter of 158.37 nm and an encapsulation efficiency of 80.94%, these conjugates demonstrated exceptional performance in reducing lipid oxidation and aldehyde formation. Molecular docking analysis confirmed the formation of robust bonds with curcumin, thereby amplifying antioxidant activity. The uniform distribution of gPPI-CUR throughout the walnut oil matrix, as validated by confocal microscopy, ensured sustained bioactivity and mitigated the risk of localized oxidation. Electron spin resonance spectroscopy corroborated the superior antioxidant properties of the conjugates, which translated into a substantial 19-day increase in the shelf-life of the oil.
The gPPI-CUR conjugates enhanced the oxidative stability of walnut oil significantly, as demonstrated by the increased shelf life and reduced lipid oxidation. This study introduced an effective encapsulation method that improved the stability and extended the shelf life of edible oils, aligning with consumer demands for high-nutrition food products. The results indicate that the gPPI-CUR conjugates could serve as a promising antioxidant strategy for food preservation, offering a practical approach to enhance food quality and safety. © 2025 Society of Chemical Industry.
传统的蛋白质-多酚缀合物制备方法未能有效保持食品工业所需的结构和功能完整性。本研究引入了一种先进的包封方法，旨在克服这些限制，具有显著提高食用油基质稳定性的潜力，从而带来改进的保存技术和延长的保质期。
制备了糖化豌豆分离蛋白-姜黄素缀合物（gPPI-CUR），其在核桃油（WO）（作为食用油基质的代表）的氧化稳定性方面有显著改善。这些缀合物的Z平均直径为158.37 nm，包封效率为80.94%，在降低脂质氧化和醛形成方面表现出卓越性能。分子对接分析证实与姜黄素形成了牢固的键，从而增强了抗氧化活性。共聚焦显微镜验证了gPPI-CUR在整个核桃油基质中的均匀分布，确保了持续的生物活性并降低了局部氧化的风险。电子自旋共振光谱证实了缀合物具有优异的抗氧化性能，这使得油的保质期大幅延长了19天。
gPPI-CUR缀合物显著提高了核桃油的氧化稳定性，表现为保质期延长和脂质氧化减少。本研究引入了一种有效的包封方法，提高了食用油的稳定性并延长了保质期，符合消费者对高营养食品的需求。结果表明，gPPI-CUR缀合物可作为一种有前景的食品保鲜抗氧化策略，为提高食品质量和安全性提供了一种实用方法。© 2025化学工业协会
