Nanoencapsulation of casein‐derived peptides within electrospun nanofibres

Abstract

BACKGROUND: Bioactive peptides derived from milk proteins are recognized as functional foods, but their consumption is limited by undesirable or bitter flavour, poor stability, and low bioavailability. Electrospinning is a versatile process for encapsulation of various bioactive compounds in the form of nanosized fibres, which can circumvent these disadvantages. This study was aimed at the preparation of casein-derived peptides-loaded nanofibres through electrospinning and characterizing them for fortification of milk.RESULTS: Pullulan at 100, 120, and 140 g kg −1 concentrations was used for electrospinning of peptides. Scanning electron and atomic force micrographs revealed the formation of clean bead-free peptides-loaded pullulan nanofibres at 120 and 140 g kg −1 concentrations with mean diameter of 60.45-133.05 nm and encapsulation efficiency of 72.95-86.04%. Fourier transform infrared spectra and X-ray diffractograms revealed the absence of interactions between the functional groups of pullulan and peptides during electrospinning. The zeta potential of the peptides-loaded nanofibres ranged from −15.6 to −24.6 mV, and the hydrodynamic diameter varied from 118.7 to 256.2 nm. The peptides from electrospun nanofibres showed sustained release to the extent of 75.3% after 8 h in gastrointestinal pH conditions. The release kinetics of peptides from nanofibres was best fitted to a Peppas-Sahlin model (R 2 = 0.987), and through diffusion and erosion mechanisms. The antioxidant activity of pure peptides and those from nanofibres was comparable. The physico-chemical qualities of milk fortified with encapsulated peptides did not show noticeable difference either. CONCLUSIONS: From the morphological, ultrastructural, particle size, encapsulation efficiency, release kinetics, and antioxidant activity data, it was inferred that electrospinning could be an effective technique for nanoencapsulation of casein-derived bioactive peptides. These peptides-loaded nanofibres could be used for fortification of milk and milk products.

Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation

“…Rajanna et al. (2022) carried out casein‐derived peptides using electrospun nanofiber based on pullulan. The peptides showed long release characteristics under gastrointestinal pH conditions when encapsulated in the nanofiber.…”

“…Fish sarcoplasmic protein nanofibers are insoluble in aqueous media but readily degrade in the presence of proteolytic enzymes. Fish sarcoplasmin nanofibers also exhibit inhibition of dipeptidyl peptidase 4, showcasing their potential therapeutic application in addressing Type 1 diabetes mellitus (T1DM) and T2DM Rajanna et al (2022). carried out casein-derived peptides using electrospun nanofiber based on pullulan.…”

Green electrospinning for safe food engineering

“…Therefore, to improve the structural properties of electrospun pullulan fiber, this polymer is usually mixed with other polymers 93,94 . Nanofibers based on pullulan polysaccharides are also widely used in food engineering, such as functional food [95][96][97][98] and active food packaging [99][100][101][102] . In addition, pullulan polysaccharide nanofibers have many achievements in the field of intelligent food packaging 103 , such as pork freshness monitoring 104 .…”

Nanoencapsulación de péptidos

“…(2) Pt donde Pt es la cantidad de péptidos en las nanofibras y Pf es la cantidad de péptidos libres en la superficie de las nanofibras (Rajanna et al, 2021).…”