Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles

Abstract

Summary Food proteins have been widely used as carrier materials for the encapsulation of bioactive ingredients. Combination with hydro‐soluble proteins provides better properties to prolamin‐based particles. Kafirin obtained from sorghum belongs to cereal prolamin proteins. In this study, kafirin nanoparticles in the absence and presence of beta‐lactoglobulin (β‐Lg) or casein were prepared for the encapsulation and protection of resveratrol. The particles stabilised by 2% β‐Lg or 0.2% casein were the smallest in size. Encapsulation efficiency of resveratrol was between 67% and 76% in kafirin/milk protein particles and the highest in kafirin/casein particles. Encapsulation in kafirin/milk protein particles improved DPPH˙ scavenging capacity of resveratrol but decreased its ABTS˙+ scavenging capacity. Stability of resveratrol ranked in order kafirin/casein > kafirin/β‐Lg ~ kafirin.

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

“…Other areas that could be explored to improve sorghum utilization and contribute to food security include the use of whole sorghum grains for fermented foods, with the provision of desirable health benefits and beneficial compounds in subsequent products compared to products from refined grains [11,160,198,199]. Potential technologies that can equally be utilized include encapsulation to improve the delivery of desired compounds into food [200][201][202], the adoption of novel food technologies, such as high-pressure processing (HPP) [203,204], ohmic heating [205,206] and pulse electric field (PEF) [207], as well as other non-thermal food processing technologies [91,208,209].…”

Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar

“…Studies on techniques for debittering by‐products, or residues, of natural origins have been gathering considerable attention since if this is removed, this threshold barrier, could be used for food technologies as various final products. Therefore, strategies that have been used to debitter includes mixing with different food additives (Bertelsen, Laursen, Knudsen, Møller, & Kidmose, 2018), sweeteners, by the usage of Maillard reaction (Hong, Ndagijimana, & Betti, 2016) and most commonly by the encapsulation technology (Holgado, Márquez‐Ruiz, Ruiz‐Méndez, & Velasco, 2019; Khan et al, 2019) as it avoids exposure of bitter compounds to bitter taste receptors.…”

Prolamin‐based complexes: Structure design and food‐related applications

“…However, the curcumin/piperine‐loaded zein‐carrageenan complexes exhibited ζ‐potentials of −40.7 ± 1.5 mV, suggesting that ι‐carrageenan adsorbed onto the surface of the zein nanoparticles (Chen, Li, et al., 2020). Turbidity can be examined using a far ultraviolet (UV) spectrophotometer (Khan, Fang, et al., 2019; Liu, Li, et al., 2017), which can yield information on particle size, aggregation state, concentration, and refractive index of the complexes (Dai, Zhou, et al., 2019; Wang et al., 2016). Moreover, changes in the turbidity of the gliadin–lecithin–curcumin complexes reflect similar changes in particle size.…”

“…Proteins from both animal and plant sources have been used to produce prolamin‐based binary complexes with tailor‐made properties (Davidov‐Pardo et al., 2015b). Some examples of these complexes are zein/caseinate (Donsì, Voudouris, Veen, & Velikov, 2017; Xue et al., 2018), kafirin/β‐lactoglobulin/casein (Khan, Fang, et al., 2019), zein/gliadin (Gu, Wang, & zhou, 2013), and gliadin/glutenin complexes (Liu, Guo, et al., 2018). The most commonly used methods for preparing these complexes are the ASP method (Zhu, Chen, McClements, Zou, & Liu, 2018) and the pH‐cycle method (Sun et al., 2018).…”

“…Animal proteins, such as caseinate (Li, Xu, Sun, et al., 2018; Liu, Li, Yang, Xiong, & Sun, 2017; Yan et al., 2019; Zheng & Zhang, 2019), gelatin (Khan, Fang, et al., 2019; Mamidi, Romo, Leija Gutiérrez, Barrera, & Elías‐Zúñiga, 2018; Wang et al., 2018), beta‐lactoglobulin (β‐Lg) (Khan, Fang, et al., 2019), and whey protein isolate (WPI) (Oymaci & Altinkaya, 2016; Zhu et al., 2018) are often used to stabilize prolamin‐based particles. These proteins reduce the strong surface hydrophobicity of prolamins and increase the steric and electrostatic repulsions, thereby reducing their tendency to aggregate (Yan et al., 2019).…”