Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin

Zhang, Xiaohan; Zhao, Haitao; An, Dong; Zhang, Huajiang; Wang, Jing; Xia, Ning; Ma, Yufeng; Han, Soonhung; Wei, Aixiang

doi:10.1016/j.foodhyd.2023.109069

Cited by 18 publications

(1 citation statement)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The effects of cavitation, dynamic agitation, shear, and turbulence induced by ultrasound can alter the molecular structure of proteins, affecting their characteristics and functionalities. The application of ultrasound can disrupt protein aggregates, enhancing their solubility in water, increasing stability, and altering the binding mode, thereby facilitating the interaction and encapsulation of hydrophobic compounds by proteins. − The intrinsically disordered conformation of casein prevents its heat-mediated degradation, a process often employed in the food industry. Like carvacrol, micellar casein is also recognized as GRAS, being naturally biocompatible and biodegradable …”

Section: Introductionmentioning

confidence: 99%

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

Lelis,

Silva,

Torres Neto

et al. 2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

In this study, micellar casein (CS) and carvacrol (CARV) nanoparticles were successfully prepared by altering the pH of the medium. Fluorescence analysis confirmed that the hydrophobic interactions are the primary forces in the CS-CARV complex. Fourier transform infrared spectroscopy (FTIR) data revealed structural modifications following nanoencapsulation and ultrasound application. The insertion of CARV into the CS structure led to a size reduction, indicating that CARV interacts with the hydrophobic interior of the CS, approaching its protein fractions. The formed nanoparticles showed antioxidant potential, although they did not consistently outperform free CARV. The antimicrobial activity of CARV against Escherichia coli was enhanced after nanoencapsulation (↓87% for minimum inhibitory concentration, MIC, and ↑ 40% for the diameter of the inhibition zone). The nanoencapsulation of CARV within the CS protected against temperature, light, and phase separation over time. Despite sonication, which reduced the size and polydispersity of the nanoparticles, no significant improvements in antimicrobial activity and stability were observed that would justify its use.

show abstract