Enhancing the antioxidant and antifungal properties of polyphenols through encapsulation in β-lactoglobulin nanoparticles using emulsification-evaporation technique

Abstract

Numerous studies have demonstrated the potential of banana blossom polyphenols as antioxidants and antifungal agents. However, their application in the food field is extremely limited due to their vulnerability to environmental conditions. This study aims to increase the stability of banana blossom polyphenols and explore their potential in food preservation, particularly against fungal infections. To achieve this, β-lactoglobulin@ferulic acid-quercetin-vanillic acid nanoparticles (N-β-LG@FA-QT-VA) with a particle size of 74.5–80.7 nm were successfully obtained using β-lactoglobulin (β-LG) as the encapsulating material, combined with protein heating modification and emulsification-evaporation techniques. The encapsulation process resulted in a significant increase in antioxidant activity, with an improvement of 42.3% over the free polyphenols. Furthermore, N-β-LG@FA-QT-VA nanoparticles displayed significantly higher antifungal activity and fruit preservation abilities compared to β-LG and FA-QT-VA mixtures. They effectively inhibited the germination and expansion of Penicillium digitatum, a common fruit pathogen. Applying this knowledge, these nanoparticles were tested on orange fruits inoculated with P. digitatum. A successful delay in green mold infection and decay was observed, demonstrating the potential of N-β-LG@FA-QT-VA nanoparticles as a natural alternative to synthetic fungicides, all while maintaining fruit quality.