Structural modification of poppy-pollen protein as a natural antioxidant, emulsifier and carrier in spray-drying of O/W-emulsion: Physicochemical and oxidative stabilization

Khashayar Sarabandi; Zahra Akbarbaglu; Narges Mazloomi; Pouria Gharehbeglou; Seyed Hadi Peighambardoust; Seid Mahdi Jafari

doi:10.1016/j.ijbiomac.2023.126260

Structural modification of poppy-pollen protein as a natural antioxidant, emulsifier and carrier in spray-drying of O/W-emulsion: Physicochemical and oxidative stabilization

Int J Biol Macromol. 2023 Oct 1:250:126260. doi: 10.1016/j.ijbiomac.2023.126260. Epub 2023 Aug 9.

Authors

Khashayar Sarabandi¹, Zahra Akbarbaglu², Narges Mazloomi³, Pouria Gharehbeglou⁴, Seyed Hadi Peighambardoust⁵, Seid Mahdi Jafari⁶

Affiliations

¹ Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran. Electronic address: sarabandi_21@yahoo.com.
² Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran.
³ Department of Nutritional Sciences, School of Health, Mazandaran University of Medical Sciences, Sari, Iran; The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Sari, Iran.
⁴ Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran; Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
⁵ Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran. Electronic address: peighambardoust@tabrizu.ac.ir.
⁶ Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences 19 and Natural Resources, Gorgan, Iran.

PMID: 37567523
DOI: 10.1016/j.ijbiomac.2023.126260

Abstract

This study was aimed to investigate the efficiency of poppy-pollen (PP) protein and peptides as carrier for spray-drying encapsulation of grape-seed oil (GSO). The composition of amino acids, functional properties and bioactivity (scavenging of DPPH, ABTS, OH, and nitric-oxide radicals, reducing power, total antioxidant, TBARS levels in O/W-emulsion, and chelation of Fe²⁺ and Cu²⁺ ions) of PP-protein were affected by the enzymolysis time. Partial enzymolysis (30 min) led to improved solubility, protein surface activity and increased physical stability of GSO/W emulsion (relative to creaming, aggregation and flocculation) during storage. Also, spray-dried emulsions with this type of carrier (H-30) had the highest production yield (~67 %), solubility (~92 %), flowability, encapsulation efficiency (~96 %), reconstitution ability (least size and EE changes), physical and oxidative stability. The evaluation of the chemical structures (FTIR) indicated the formation of hydrogen bonds between the cis-alkene groups of fatty acids and the hydroxyl groups of the amide A and B regions, as well as the trapping of oil in the carrier matrix. SEM images illustrated the effect of native protein carriers (particles with smooth, dents, and hollow surfaces with surface pores), partially (wrinkled and reservoir-type), and strongly (irregular structures, sticky and amorphous agglomerates) hydrolyzed peptides on the morphology of oily-particles. The results of this research indicate the usability of partially hydrolyzed poppy-pollen protein as a source of natural antioxidant, emulsifier, and carrier in the production, stabilization, and encapsulation of oxidation-sensitive bioactive components and emulsions.

Keywords: Carrier matrix; Enzymolysis; Oxidative stability; Poppy-pollen peptides; Spray-drying.