Electrospinning Pullulan to Nanoencapsulate Milk Derived Peptides

Abstract

Background: Milk proteins are a source of bioactive peptides, which are concealed until released and activated. There is a growing interest and necessity for the use of biologically active milk protein-derived peptides with health-promoting properties in food. Despite several health benefits and functionalities, consumption of bioactive peptides through foods is poor due to their unfavorable flavour or bitter taste, low solubility, poor stability during processing and poor oral bioavailability. Electrospinning is an adaptable process for encapsulation since it does not involve severe temperature and requirement of chemicals for the preparation of encapsulate in the form of nanofibres. Methods: The peptide-loaded electrospun nanofibres are characterized for its surface morphology, encapsulation efficiency, zeta potential and interaction between wall material and peptides. In vitro release studies by dialysis bag technique and antioxidant property by DPPH method. Result: Pullulan at 10, 12 and 14% (w/w) concentrations was used for electrospinning of peptides. Scanning electron micrograph revealed the formation of clean beadfree peptides-loaded pullulan nanofibres at 12 and 14% concentrations. Encapsulation efficiency ranged from 73.00-86.00%. FTIR spectrum and XRD diffractograms showed the nonappearance of interactions between the functional groups of biopolymer pullulan and peptides in the electrospun nanofibres. The peptides from electrospun nanofibres showed sustained release. The antioxidant activity of peptides and those which are in the nanofibres was comparable. The physico-chemical and sensory analysis of milk fortified with peptide loaded nanofibres did not show noticeable difference.