The phenolic compounds (PC) present in the pulp flour of Cantaloupe melon (Cucumis melo L.) were encapsulated in whey protein isolate (EPWI), whey protein concentrate (EPWC), and soy protein isolate (EPSP) by nanoprecipitation to evaluate the effect on the antioxidant potential in vitro. The crude extract was evaluated for the content and profile of PC, presenting 750 ± 60.73 mg EAG/100 g and ten different types with emphasis on procyanidin B1 (213.9 ± 33.23 mg/kg) and fumaric acid (181.6 ± 30.55 mg/kg). The characterization indicated the incorporation efficiency of PC in the range of 74.10 ± 0.28-90.60 ± 6.52 %, formation of spherical particles with smooth surfaces, average diameters between 74.90 ± 10.78-96.57 ± 10.17 nm, amorphous structure, and chemical interactions between the materials, justifying the potentiation of the antioxidant activity of the crude extract by up to six times (p < 0.05). Therefore, nanoencapsulation using protein materials and the nanoprecipitation technique is a promising strategy to promote the encapsulation of PC from Cantaloupe melon.
Keywords: Antioxidant activity; Encapsulation; Nanotechnology; Phenolic compounds.
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