Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin
Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin
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利用蛋白质纳米颗粒提高天然色素 Norbixin 的分散性、稳定性和功能性
DOI：
10.1016/j.foodhyd.2021.107329
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发表时间：
2022
影响因子：
10.7
通讯作者：
Liu Wei
中科院分区：
文献类型：
--
作者：
Liu Hang;Zhang Yun;Zhang Junbing;Xiong Yong;Peng Shengfeng;McClements David Julian;Zou Liqiang;Liang Ruihong;Liu Wei
Norbixin是一种天然植物色素，可用于替代食品和其他产品中的合成黄色着色剂。由于其有益的生物活性，它也被探索为功能性食品和补充剂中的营养品。然而，目前降胭脂树橙的低溶解度和化学不稳定性限制了其在许多食品中的应用。在这项研究中，生物聚合物纳米颗粒组装的潜力来自动物（酪蛋白酸钠（SC）或乳清蛋白分离物（WPI））或植物（大豆蛋白分离物（SPI））来源的食品蛋白质封装和保护降胭脂树橙进行了检查。的包封率，负载容量，大小，电荷，和相互作用的诺比星负载的纳米粒子进行了表征。所有蛋白质纳米粒均能成功包裹并保护降胭脂树橙，SC、WPI和SPI的载药量分别为26.8%、31.5%和17.0%。荧光，红外光谱，和X-射线衍射测量证实，降胭脂树橙被困在蛋白质纳米颗粒中的无定形形式和氢键之间发生的降胭脂树橙和蛋白质基质。负载降胭脂树橙的蛋白质纳米颗粒抵抗环境应力（热、光暴露和长期储存）的能力根据以下进行排序：SPI > SC > WPI。此外，还证明了在奶酪生产中使用负载降胭脂树橙的SPI纳米颗粒作为植物基黄色色素以抑制降胭脂树橙泄漏到乳清中的可能性。本研究表明，蛋白质纳米颗粒可以提高降胭脂树橙的水溶性和稳定性，这可能会扩大这种天然色素在食品中的应用。
Norbixin is a natural plant-based pigment that can be used to replace synthetic yellow colorants in foods and other products. It is also being explored as a nutraceutical in functional foods and supplements due to its beneficial biological activities. However, the low-solubility and chemical instability of norbixin currently limit its application in many food products. In this study, the potential of biopolymer nanoparticles assembled from food proteins derived from either animal (sodium caseinate (SC) or whey protein isolate (WPI)) or plant (soy protein isolate (SPI)) sources to encapsulate and protect norbixin was examined. The encapsulation efficiency, loading capacity, size, charge, and interactions of the norbixin-loaded nanoparticles were characterized. All protein nanoparticles could successfully encapsulate and protect norbixin, with loading capacities of 26.8%, 31.5% and 17.0% for SC, WPI and SPI, respectively. Fluorescence, infrared spectroscopy, and X-ray diffraction measurements confirmed that norbixin was trapped within the protein nanoparticles in an amorphous form and that hydrogen bonding occurred between the norbixin and protein matrix. The ability of the norbixin-loaded protein nanoparticles to resist environmental stresses (heat, light exposure, and long-term storage) was ranked according as follows: SPI > SC > WPI. The possibility of using norbixin-loaded SPI nanoparticles as plant-based yellow pigments in cheese production to inhibit the leakage of norbixin into whey was also demonstrated. In summary, this study shows that protein nanoparticles can enhance the water-solubility and stability of norbixin, which may extend the application of this natural pigment in foods.
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