Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes

Xin Zhou; Na Guo; Fangyan Zhang; Kaili Zhuo; Guilan Zhu

doi:10.1016/j.fochx.2024.102050

Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes

Food Chem X. 2024 Nov 29:24:102050. doi: 10.1016/j.fochx.2024.102050. eCollection 2024 Dec 30.

Authors

Xin Zhou^{1

2}, Na Guo¹, Fangyan Zhang¹, Kaili Zhuo¹, Guilan Zhu¹

Affiliations

¹ School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China.
² School of Life Sciences, Anhui University, Hefei, 230601, Anhui, China.

Abstract

Blueberry anthocyanins (ACNs) have been widely applied in the food industry and medicine due to their numerous beneficial properties. However, the stability of ACNs is extremely poor. This study aimed to develop a delivery system for ACNs using nanocomplexes prepared from gellan gum (GG) and whey protein isolate (WPI) via Maillard reaction. The effects of the GG-WPI nanocomplexes on the stability, antioxidant capacity, and bioavailability of ACNs were investigated. FTIR, fluorescence spectroscopy, and UV-vis absorption spectroscopy revealed covalent bonding between the GG and WPI in the nanocomplexes. The nanocomplex demonstrated a good loading efficiency for ACNs (60.34 %), with a particle size of 368.42 nm. It also showed better stability and bioaccessibility than free ACNs, and their DPPH radical scavenging capacity reached a maximum of 63.11 %. Our research is significant for developing novel multifunctional foods and constructing high-performance food delivery systems.

Keywords: Antioxidant activity; Blueberry anthocyanins; Gellan gum; Stability; Whey protein isolate.