Fabrication and characterisation of pea protein isolate‐chlorogenic acid nanoparticles

Abstract

SummaryChlorogenic acid (CA) is a natural antioxidant with multiple biological activities, but its stability is poor. In this article, CA‐load pea protein nanoparticles (PPCNPs) were constructed by an anti‐solvent method to enhance CA stability and characterised by multiple technologies. The results exhibited that the particle size of PPCNPs ranged from 211.62 to 429.79 nm, and the zeta potential ranged from −41.21 to −35.85 mV. PPCNPs had the highest encapsulation efficiency (61.2%) at the CA/pea protein isolate (PPI) mass ratio of 1:20. The loading capacity increased with the ratio of CA/PPI ranging from 1.3% to 3.8%. SEM showed that the nanoparticle surface was an irregular lamellar structure. FTIR showed that O–H and C–H functional group interactions occurred between CA and PPI. DSC results showed that CA was encapsulated in PPCNPs with an amorphous structure. During in vitro digestion, the ABTS radical scavenging ability and retention ratio of CA in PPCNPs was higher than that of free CA. Moreover, PPCNPs increased the bio‐accessibility of CA in vitro by 7.75%, compared with unencapsulated CA. These results suggested that PPCNPs constructed by the anti‐solvent method can reduce the degradation of CA and improve the biological activity of CA.