Nanoparticles based on whey and soy proteins enhance the antioxidant activity of phenolic compound extract from Cantaloupe melon pulp flour (Cucumis melo L.)

Thais Emili Bezerra da Silva; Yasmim Pessoa de Oliveira; Leticya Bianca Almeida de Carvalho; Jéssica Anarellis Barbosa Dos Santos; Marcos Dos Santos Lima; Rafael Fernandes; Cristiane Fernandes de Assis; Thaís Souza Passos

doi:10.1016/j.foodchem.2024.141738

Nanoparticles based on whey and soy proteins enhance the antioxidant activity of phenolic compound extract from Cantaloupe melon pulp flour (Cucumis melo L.)

Food Chem. 2024 Oct 24;464(Pt 2):141738. doi: 10.1016/j.foodchem.2024.141738. Online ahead of print.

Authors

Thais Emili Bezerra da Silva¹, Yasmim Pessoa de Oliveira², Leticya Bianca Almeida de Carvalho², Jéssica Anarellis Barbosa Dos Santos³, Marcos Dos Santos Lima⁴, Rafael Fernandes⁵, Cristiane Fernandes de Assis⁶, Thaís Souza Passos⁷

Affiliations

¹ Postgraduate Program in Nutrition, Center of Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
² Undergraduate Course in Nutrition, Center of Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
³ Postgraduate Program in Nutrition, Center of Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Center of Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
⁴ Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, PE 56316-686, Brazil.
⁵ Institute of Chemistry, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil.
⁶ Postgraduate Program in Nutrition, Center of Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Pharmacy, Center of Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59084-100, Brazil.
⁷ Postgraduate Program in Nutrition, Center of Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil; Department of Nutrition, Center of Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil. Electronic address: [email protected].

PMID: 39476578
DOI: 10.1016/j.foodchem.2024.141738

Abstract

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.