Improved water solubility, chemical stability, antioxidant and anticancer activity of resveratrol via nanoencapsulation with pea protein nanofibrils

Preparation and characterization of zein–lecithin–total flavonoids from Smilax glabra complex nanoparticles and the study of their antioxidant activity on HepG2 cells

“…The ABTS–water solution was used as a blank (A blank ). The absorbance values of the above solutions were determined at 734 nm using UV spectroscopy ( Saeed et al, 2012 , Yi et al, 2022 ) and their scavenging activities were obtained using the following formula: …”

Self‐assembled pea vicilin nanoparticles as nanocarriers for improving the antioxidant activity, environmental stability and sustained‐release property of curcumin

“…This could be attributed to the absorption of UV by the aromatic groups (such as Trp, Phe and Tyr) and double bonds of 7S, which acted as a barrier protection to avoid rapid degradation for Cur. Yi et al 26 also reported that pea protein nanofibers bound with Cur could reduce the degradation of Cur under UV exposure.…”

“…25 Antioxidant activity Antioxidant activity analysis was carried out based on a protocol described previously with slight modifications. 26 Briefly, 1 mL of 100 μmol L −1 DPPH was mixed with different samples (7S, 7S-Cur/Cur at 20-100 μg mL −1 Cur concentrations) in equal proportions, and then the mixed solution was placed in the dark for reacting for 30 min and measured at 517 nm. For ABTS investigation, 4.9 mmol L −1 aqueous potassium persulfate solution was mixed with 7 mmol L −1 aqueous ABTS in equal proportions.…”

“…The environmental stress stability of Cur in 7S-Cur was assessed according to an earlier study. 26 The light stability of Cur was measured using a ZF-7B UV light cabinet at 365 nm (Shanghai, China). Nanocomplex aqueous solution was placed 10 cm away from the UV light source, and samples were taken every 30 min.…”

Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils

“…It has been found that protein nanofibrils can improve functional properties such as viscosity [3] , emulsifying properties [4] , foaming properties [5] , antioxidant activity [6] and gelation properties [7] . Many kinds of food proteins can be fibrillated to form protein nanofibrils, such as whey protein [8] , [9] , ovalbumin [10] , rice glutelin [4] , [11] , soy protein [12] , [13] , pea protein [14] , [15] , ovotransferrin [16] , [17] , lysozyme [18] , [19] , etc. Soy protein, as a nutritious, widely available and inexpensive vegetable protein, has aroused great interest in the study of soy protein nanofibrils.…”