Enhancing the antioxidant and antifungal properties of polyphenols through encapsulation in 13-lactoglobulin nanoparticles using emulsification-evaporation technique
文献类型： 外文期刊
作者： Wang, Shenwan 1 ; Zheng, Lili 1 ; Ji, Yuxue 1 ; Yang, Yang 1 ; Zheng, Xiaoyan 1 ; Xiao, Dao 1 ; Wang, Mingfu 5 ; Ai, Binling 1 ; Sheng, Zhanwu 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Haikou 571101, Hainan, Peoples R China
2.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 571101, Peoples R China
3.Chinese Acad Trop Agr Sci, Sanya Res Inst, Sanya 572000, Hainan, Peoples R China
4.Haikou Key Lab Banana Biol, Haikou 571101, Hainan, Peoples R China
5.Shenzhen Univ, Inst Adv Study, Shenzhen 518060, Guangdong, Peoples R China
6.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 571101, Hainan, Peoples R China
关键词： Nanoparticles; Polyphenols; Encapsulation; Antioxidant; Antifungal
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 185 卷
页码：
收录情况： SCI
摘要： Numerous studies have demonstrated the potential of banana blossom polyphenols as antioxidants and antifungal agents. However, their application in the food field is extremely limited due to their vulnerability to environmental conditions. This study aims to increase the stability of banana blossom polyphenols and explore their potential in food preservation, particularly against fungal infections. To achieve this, 13-lactoglobulin@ferulic acid-quercetin-vanillic acid nanoparticles (N-13-LG@FA-QT-VA) with a particle size of 74.5-80.7 nm were successfully obtained using 13-lactoglobulin (13-LG) as the encapsulating material, combined with protein heating modification and emulsification-evaporation techniques. The encapsulation process resulted in a significant increase in antioxidant activity, with an improvement of 42.3% over the free polyphenols. Furthermore, N-13-LG@FA-QT-VA nanoparticles displayed significantly higher antifungal activity and fruit preservation abilities compared to 13-LG and FA-QT-VA mixtures. They effectively inhibited the germination and expansion of Penicillium digitatum, a common fruit pathogen. Applying this knowledge, these nanoparticles were tested on orange fruits inoculated with P. digitatum. A successful delay in green mold infection and decay was observed, demonstrating the potential of N-13-LG@FA-QT-VA nanoparticles as a natural alternative to synthetic fungicides, all while maintaining fruit quality.
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