Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins
Само за регистроване кориснике
2022
Аутори
Pavlović, NedaMijalković, Jelena
Šekuljica, Nataša
Petrović, Predrag
Đorđević, Verica
Bugarski, Branko
Knežević-Jugović, Zorica
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Nowadays, the necessity for dietary nutrient encapsulation emerges largely since the action of digestive enzymes causes the loss of structural integrity and function of nutrients. Proteins have high nutritional value and thus are considered as the most nutritionally beneficial carriers; moreover, due to their versatility, proteins can be generated in a variety of structures (nanoparticles, nanofilms, nanofibers, coacervates, and hydrogels), allowing for the delivery of hydrophobic or hydrophilic nutrients. Proteins of vegetable origin have broader application potential over proteins of animal sources. Thus, the modern research focuses on waste leaf biomass, such as pumpkin leaves, as a rich source of plant proteins, specifically the most abundant protein in the world, ribulose-1,5-bisphosphate carboxylase-oxygenase, RuBisCo protein.
The aim of this work was to isolate the water-soluble proteins, mostly RuBisCO protein, from pumpkin leaves in order to utilize it as a carrier for folic... acid (FA) encapsulation. The resulting protein leaf concentrate was lyophilized and used as such to form nanoparticles. Leaf protein nanoparticles were prepared by employing a Ca-induced cold gelation method.
Results and conclusions. The results showed that the Ca-induced protein nanoparticles have a small particle size (58–208 nm), polydispersity index (PDI) of 0.241 to 0.377, and negative zeta potential (-16.2 to -23.9 mV). Protein leaf nanoparticles exhibited uniform unimodal size distribution and spherical shape with a unique honeycomb-like core structure. Nanoparticle characteristics including size, surface charge and hydrophobicity could be adjustable by changing calcium chloride concentration from 2 to 10 mM and environmental pH (7 to 9). All manufactured nanoparticles demonstrated good stability over seven days, with no significant changes in zeta potential or formation agglomerates. Release studies showed that the leaf protein nanoparticles with FA, encapsulation efficiency amounted 40.2%, were resistant to pepsin and low pH in simulated gastric fluid (10% of initial FA amount was realized), but released the encapsulated FA in simulated intestinal conditions was enriched, even another 50% was achieved.
Pumpkin leaf protein nanoparticles have a promising possibility for bioactive ingredient delivery owing to the characteristics described above. These findings would be of great importance for the development of food-grade nanoparticles suitable for the formulations of functional foods.
Кључне речи:
Pumpkin leaf proteins / Protein nanoparticles / Cold gelation / Ca-induced method / Folic acid / EncapsulationИзвор:
Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity, 2022, 141-142Издавач:
- Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists
Финансирање / пројекти:
- MultiPromis - Multifunctional leaf protein and assembled nanocarrier structures delivered by enzyme technology (RS-ScienceFundRS-Ideje-7751519)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200135 (Универзитет у Београду, Технолошко-металуршки факултет) (RS-MESTD-inst-2020-200135)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-MESTD-inst-2020-200287)
Колекције
Институција/група
Inovacioni centarTY - CONF AU - Pavlović, Neda AU - Mijalković, Jelena AU - Šekuljica, Nataša AU - Petrović, Predrag AU - Đorđević, Verica AU - Bugarski, Branko AU - Knežević-Jugović, Zorica PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6251 AB - Nowadays, the necessity for dietary nutrient encapsulation emerges largely since the action of digestive enzymes causes the loss of structural integrity and function of nutrients. Proteins have high nutritional value and thus are considered as the most nutritionally beneficial carriers; moreover, due to their versatility, proteins can be generated in a variety of structures (nanoparticles, nanofilms, nanofibers, coacervates, and hydrogels), allowing for the delivery of hydrophobic or hydrophilic nutrients. Proteins of vegetable origin have broader application potential over proteins of animal sources. Thus, the modern research focuses on waste leaf biomass, such as pumpkin leaves, as a rich source of plant proteins, specifically the most abundant protein in the world, ribulose-1,5-bisphosphate carboxylase-oxygenase, RuBisCo protein. The aim of this work was to isolate the water-soluble proteins, mostly RuBisCO protein, from pumpkin leaves in order to utilize it as a carrier for folic acid (FA) encapsulation. The resulting protein leaf concentrate was lyophilized and used as such to form nanoparticles. Leaf protein nanoparticles were prepared by employing a Ca-induced cold gelation method. Results and conclusions. The results showed that the Ca-induced protein nanoparticles have a small particle size (58–208 nm), polydispersity index (PDI) of 0.241 to 0.377, and negative zeta potential (-16.2 to -23.9 mV). Protein leaf nanoparticles exhibited uniform unimodal size distribution and spherical shape with a unique honeycomb-like core structure. Nanoparticle characteristics including size, surface charge and hydrophobicity could be adjustable by changing calcium chloride concentration from 2 to 10 mM and environmental pH (7 to 9). All manufactured nanoparticles demonstrated good stability over seven days, with no significant changes in zeta potential or formation agglomerates. Release studies showed that the leaf protein nanoparticles with FA, encapsulation efficiency amounted 40.2%, were resistant to pepsin and low pH in simulated gastric fluid (10% of initial FA amount was realized), but released the encapsulated FA in simulated intestinal conditions was enriched, even another 50% was achieved. Pumpkin leaf protein nanoparticles have a promising possibility for bioactive ingredient delivery owing to the characteristics described above. These findings would be of great importance for the development of food-grade nanoparticles suitable for the formulations of functional foods. PB - Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists C3 - Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity T1 - Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins EP - 142 SP - 141 UR - https://hdl.handle.net/21.15107/rcub_technorep_6251 ER -
@conference{ author = "Pavlović, Neda and Mijalković, Jelena and Šekuljica, Nataša and Petrović, Predrag and Đorđević, Verica and Bugarski, Branko and Knežević-Jugović, Zorica", year = "2022", abstract = "Nowadays, the necessity for dietary nutrient encapsulation emerges largely since the action of digestive enzymes causes the loss of structural integrity and function of nutrients. Proteins have high nutritional value and thus are considered as the most nutritionally beneficial carriers; moreover, due to their versatility, proteins can be generated in a variety of structures (nanoparticles, nanofilms, nanofibers, coacervates, and hydrogels), allowing for the delivery of hydrophobic or hydrophilic nutrients. Proteins of vegetable origin have broader application potential over proteins of animal sources. Thus, the modern research focuses on waste leaf biomass, such as pumpkin leaves, as a rich source of plant proteins, specifically the most abundant protein in the world, ribulose-1,5-bisphosphate carboxylase-oxygenase, RuBisCo protein. The aim of this work was to isolate the water-soluble proteins, mostly RuBisCO protein, from pumpkin leaves in order to utilize it as a carrier for folic acid (FA) encapsulation. The resulting protein leaf concentrate was lyophilized and used as such to form nanoparticles. Leaf protein nanoparticles were prepared by employing a Ca-induced cold gelation method. Results and conclusions. The results showed that the Ca-induced protein nanoparticles have a small particle size (58–208 nm), polydispersity index (PDI) of 0.241 to 0.377, and negative zeta potential (-16.2 to -23.9 mV). Protein leaf nanoparticles exhibited uniform unimodal size distribution and spherical shape with a unique honeycomb-like core structure. Nanoparticle characteristics including size, surface charge and hydrophobicity could be adjustable by changing calcium chloride concentration from 2 to 10 mM and environmental pH (7 to 9). All manufactured nanoparticles demonstrated good stability over seven days, with no significant changes in zeta potential or formation agglomerates. Release studies showed that the leaf protein nanoparticles with FA, encapsulation efficiency amounted 40.2%, were resistant to pepsin and low pH in simulated gastric fluid (10% of initial FA amount was realized), but released the encapsulated FA in simulated intestinal conditions was enriched, even another 50% was achieved. Pumpkin leaf protein nanoparticles have a promising possibility for bioactive ingredient delivery owing to the characteristics described above. These findings would be of great importance for the development of food-grade nanoparticles suitable for the formulations of functional foods.", publisher = "Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists", journal = "Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity", title = "Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins", pages = "142-141", url = "https://hdl.handle.net/21.15107/rcub_technorep_6251" }
Pavlović, N., Mijalković, J., Šekuljica, N., Petrović, P., Đorđević, V., Bugarski, B.,& Knežević-Jugović, Z.. (2022). Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins. in Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists., 141-142. https://hdl.handle.net/21.15107/rcub_technorep_6251
Pavlović N, Mijalković J, Šekuljica N, Petrović P, Đorđević V, Bugarski B, Knežević-Jugović Z. Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins. in Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity. 2022;:141-142. https://hdl.handle.net/21.15107/rcub_technorep_6251 .
Pavlović, Neda, Mijalković, Jelena, Šekuljica, Nataša, Petrović, Predrag, Đorđević, Verica, Bugarski, Branko, Knežević-Jugović, Zorica, "Cold gelation of leaf protein concentrate for nanoencapsulation of vitamins" in Book of Abstracts / 10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Smart Food for a Healthy Planet and Human Prosperity (2022):141-142, https://hdl.handle.net/21.15107/rcub_technorep_6251 .