Glycation-mediated pea protein isolate-curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-01-20 DOI:10.1002/jsfa.14132

Zhi-Feng Tan, Guan-Hua Zhao, Da-Yong Zhou, Zhen-Wen Shao, Liang Song

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Abstract

Background: Traditional methods for fabricating protein-polyphenol conjugates have not preserved the structural and functional integrity essential for the food industry effectively. This research introduces an advanced encapsulation methodology designed to overcome these limitations, with the potential to enhance the stability of edible oil matrices significantly, leading to improved preservation techniques and extended shelf life.

Results: Glycated pea protein isolate-curcumin conjugates (gPPI-CUR) were developed, demonstrating a marked improvement in the oxidative stability of walnut oil (WO), a proxy for edible oil matrices. Characterized by a Z-average diameter of 158.37 nm and an encapsulation efficiency of 80.94%, these conjugates demonstrated exceptional performance in reducing lipid oxidation and aldehyde formation. Molecular docking analysis confirmed the formation of robust bonds with curcumin, thereby amplifying antioxidant activity. The uniform distribution of gPPI-CUR throughout the walnut oil matrix, as validated by confocal microscopy, ensured sustained bioactivity and mitigated the risk of localized oxidation. Electron spin resonance spectroscopy corroborated the superior antioxidant properties of the conjugates, which translated into a substantial 19-day increase in the shelf-life of the oil.

Conclusion: The gPPI-CUR conjugates enhanced the oxidative stability of walnut oil significantly, as demonstrated by the increased shelf life and reduced lipid oxidation. This study introduced an effective encapsulation method that improved the stability and extended the shelf life of edible oils, aligning with consumer demands for high-nutrition food products. The results indicate that the gPPI-CUR conjugates could serve as a promising antioxidant strategy for food preservation, offering a practical approach to enhance food quality and safety. © 2025 Society of Chemical Industry.

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糖基化介导的豌豆分离蛋白-姜黄素偶联物用于均匀的核桃油分散：增强氧化稳定性和保质期。

背景：传统的制造蛋白质-多酚偶联物的方法并没有有效地保持食品工业所必需的结构和功能的完整性。本研究介绍了一种先进的封装方法，旨在克服这些限制，具有显著提高食用油基质稳定性的潜力，从而改进了保存技术并延长了保质期。结果：制备了糖苷化豌豆分离蛋白-姜黄素偶联物（gPPI-CUR），表明其显著改善了核桃油（WO）的氧化稳定性，核桃油是食用油基质的代表。其z -平均直径为158.37 nm，包封效率为80.94%，在降低脂质氧化和醛生成方面表现出优异的性能。分子对接分析证实与姜黄素形成牢固的键，从而增强抗氧化活性。通过共聚焦显微镜验证，gPPI-CUR在核桃油基质中的均匀分布确保了持续的生物活性并降低了局部氧化的风险。电子自旋共振光谱证实了共轭物的优越抗氧化性能，这使得油的保质期延长了19天。结论：gPPI-CUR偶联物显著提高了核桃油的氧化稳定性，延长了核桃油的保质期，降低了核桃油的脂质氧化。本研究介绍了一种提高食用油稳定性和延长保质期的有效封装方法，符合消费者对高营养食品的需求。结果表明，gPPI-CUR缀合物可作为一种有前途的食品保鲜抗氧化策略，为提高食品质量和安全提供了一条实用的途径。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.