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A novel approach to prepare protein-proanthocyanidins nano-complexes by the reversible assembly of ferritin cage

journal contribution
posted on 21.11.2021, 22:59 by Zhongkai Zhou, Guoyu Sun, Yuqian Liu, Yunjing Gao, Jingjing Xu, Demei Meng, Padraig Strappe, Chris Blanchard, Rui Yang
The application of proanthocyanidins (PCs) in food industry is limited because of its instability and vulnerability against oxidative damage. In this work, by taking advantage of the reversible assembly characteristic of ferritin, apo-red bean ferritin (apoRBF)-PCs composites (FPs) were designed, and results showed a ratio of 1/10 of PCs (PCs/apoRBF, w/w) were encapsulated into a ferritin cage, and the encapsulation ratio was 23.8%. The FPs exhibited a homogeneous form, and maintained a spherical morphology. Further more, the thermal and light stability of PCs in FPs was significantly increased compared to free PCs (p < 0.05). The in vitro digestion indicated that apoRBF could prolong the release of PCs in simulated gastrointestinal tract. Additionally, the antioxidant activity of FPs was partly retained (56.6%) as compared to free PCs. This work offers a novel method to encapsulate and stabilize polyphenols and might be favorable for the application of ferritin in food industry.

Funding

Category 3 - Industry and Other Research Income

History

Volume

23

Issue

2

Start Page

329

End Page

337

Number of Pages

9

eISSN

1881-3984

ISSN

1344-6606

Publisher

Japanese Society for Food Science and Technology

Language

en

Peer Reviewed

Yes

Open Access

No

Acceptance Date

26/12/2016

External Author Affiliations

ARC Industrial Transformation Training Centre for Functional Grains; Tianjin University of Science and Technology, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, China.

Era Eligible

Yes

Journal

Food Science and Technology Research