A dual-functional foaming ingredient towards hypoglycemic and radical scavenging applications

Abstract

Natural polyphenols have exhibited unprecedented superiorities in the design and fabrication of healthcare foods, however, which is severely prohibited by their low bioavailability, low stability, and low processability. In this work, whey protein isolate-(−)-epigallocatechin-3-gallate (WPI-EGCG) complexes were prepared, which exhibited robust biofunctions of inhibiting α-glucosidase activity and scavenging free radicals, demonstrating as the proof-of-concept of dual-functional foaming ingredient with the potential of hypoglycemic and relieving diabetes complication activities. The interaction mechanisms of WPI-EGCG complexes were unambiguously elucidated by multiple spectral analysis and molecular docking simulations. Moreover, the enhanced bioavailability, UV stability, and food processability of EGCG, as well as the improved formability and emulsifying capability of WPI were achieved in WPI-EGCG complexes. This work provides a new strategy of “two-way augmentation” for engineering dual-functional foaming ingredients, paving the way to the development of stable health-promoting foods.