Enhancing anthocyanin stability via co-assembled nanoencapsulation with tripeptides by intermolecular interaction
文献类型： 外文期刊
作者： Li, Wenjun 1 ; Zeng, Qiao 1 ; Liu, Yunyan 1 ; Zhao, Xue 3 ; Chen, Xianggui 1 ; Yang, Wenyu 1 ;
作者机构： 1.Xihua Univ, Sch Food & Bioengn, Food Microbiol Key Lab Sichuan Prov, Chengdu 611130, Peoples R China
2.Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chengdu 611130, Peoples R China
3.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Peoples R China
关键词： Tripeptide; Cyanidin-3-glucoside; Stabilization; Co-assembly; Nanocomplex
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 29 卷
页码：
收录情况： SCI
摘要： The high sensitivity of anthocyanins to environmental stressors poses significant challenges for their application in food. Encouraging progress has been made with peptide encapsulation strategies, which have enhanced the stability of anthocyanin. In this study, we employ cost-effective tripeptides for nanoencapsulation of anthocyanins and investigate the fundamental interactions between the peptides and anthocyanins using a simplified model that minimizes the influence of multiple amino acids. Our results demonstrated that the tripeptides (LWD, LWE, and LWH) form a stable co-assembled nanocomplex with cyanidin-3-O-glucoside (C3G) through it-it interactions, hydrogen bonds, and hydrophobic interactions, significantly enhancing C3G retention under conditions of high temperature, pH variation, and Cu2+ exposure. These findings validate the hypothesis that tripeptides can stabilize C3G and imply that adjusting peptide composition may further optimize the peptide-C3G nanocomplex. Given peptides' diverse bioactivity, this approach may offer valuable insight for improving the nutritional profile of anthocyanins and fostering multifunctional food innovation.
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