Kheynoor Najme, Golmakani Mohammad-Taghi, Mortazavian Amir Mohammad, Khanniri Elham, Hosseini Seyed Mohammad Hashem
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Food Chem X. 2025 Apr 5;27:102441. doi: 10.1016/j.fochx.2025.102441. eCollection 2025 Apr.
This study aimed to enhance the nutritional value and oxidative stability of fortified milk by investigating the properties of fish oil Pickering emulsion (FOPE) stabilized by selenium nanoparticles (SeNP) loaded-whey protein concentrate/phloretin (WPC/PHL) complex. Initially, the influence of SeNP concentration on the WPC/PHL complex was evaluated through measurements of particle size, antioxidant activity, and intermolecular interactions. Results demonstrated that increasing SeNP concentration from 0.1 % to 0.3 % significantly enhanced the antioxidant activity, with ABTS assay values rising from 42.87 % to 76.14 % and DPPH assay values increasing from 59.10 % to 86.11 %. FTIR and docking analyses confirmed the formation of bonds (hydrogen and van der Waals) between the WPC/PHL/SeNP nanoparticles. Subsequently, the FOPEs were characterized, revealing that increasing SeNP concentration reduced droplet size, indicating improved emulsion stability. Furthermore, the oxidative stability of the emulsions improved with increasing SeNP concentrations (0.1 % to 0.3 %), as evidenced by a decrease in peroxide value (PV) from 4.27 meq/kgO to 2.83 meq/kgO and a reduction in malondialdehyde (MDA) content from 86.61 mg/kg oil to 62.78 mg/kg oil after 10 days of storage. Finally, the oxidative stability of fortified milk containing these FOPEs was also significantly enhanced. These findings provide a novel perspective on developing SeNP as an antioxidant particle, potentially suitable for formulating functional emulsified food products susceptible to oxidative deterioration.
本研究旨在通过研究由负载硒纳米颗粒（SeNP）的乳清蛋白浓缩物/根皮素（WPC/PHL）复合物稳定的鱼油皮克林乳液（FOPE）的特性，提高强化牛奶的营养价值和氧化稳定性。首先，通过测量粒径、抗氧化活性和分子间相互作用，评估了SeNP浓度对WPC/PHL复合物的影响。结果表明，将SeNP浓度从0.1%提高到0.3%可显著增强抗氧化活性，ABTS测定值从42.87%升至76.14%，DPPH测定值从59.10%增至86.11%。傅里叶变换红外光谱（FTIR）和对接分析证实了WPC/PHL/SeNP纳米颗粒之间形成了键（氢键和范德华力）。随后，对FOPE进行了表征，结果显示随着SeNP浓度的增加，液滴尺寸减小，表明乳液稳定性提高。此外，随着SeNP浓度（0.1%至0.3%）的增加，乳液的氧化稳定性得到改善，储存10天后，过氧化值（PV）从4.27 meq/kgO降至2.83 meq/kgO，丙二醛（MDA）含量从86.61 mg/kg油降至62.78 mg/kg油。最后，含有这些FOPE的强化牛奶的氧化稳定性也显著提高。这些发现为开发SeNP作为抗氧化颗粒提供了新的视角，SeNP可能适用于配制易氧化变质的功能性乳化食品。
