Soy Protein Research Articles

Dietary full-fat or defatted black soldier fly larvae can replace protein sources with no detrimental effect on growth performance or intestinal health of nursery pigs.

This work aimed to determine the effects of dietary full-fat or defatted black soldier fly larvae (BSFL) to replace protein sources on growth performance, blood parameters, intestinal morphology, and intestinal microbiota in nursery pigs and to investigate the effects of dietary defatted BSFL at up to 30% at the expense of protein sources on growth performance in nursery pigs. In Exp. 1, a total of 36 barrows with an initial body weight of 7.0kg (standard deviation = 0.8) were allotted to 3 dietary treatments in a randomized complete block design with 4 replicate pens per treatment and 3 barrows per pen. A corn-soybean meal (SBM)-whey-based control diet was prepared with soy protein concentrate and fish meal as additional protein supplements. Two additional diets were prepared to include 20% full-fat BSFL or 20% defatted BSFL to replace soy protein concentrate and fish meal to maintain the same energy and nutrient concentrations in all diets. In the 28-day feeding trial, pigs fed the diet containing defatted BSFL tended to consume more feeds (P < 0.10) than other groups during days 14 to 28 and the overall period. On day 28, the serum blood urea nitrogen in pigs fed the control diet was less (P < 0.05) than that fed the full-fat or defatted BSFL, but fecal score and jejunal morphology did not differ among the treatment groups. Relative abundance of Mycoplasma in the ileal digesta was less (P < 0.05) in the pigs fed the diet containing full-fat or defatted BSFL compared with the control group. In Exp. 2, a total of 192 pigs with an initial body weight of 7.8 (standard deviation = 1.2kg) were randomly allotted to one of 4 dietary treatments in a randomized complete block design with 6 replicate pens per treatment and 4 barrows and 4 gilts per pen. A control diet was mainly based on corn, SBM, fermented SBM, fish meal, and spray-dried plasma protein. Three additional diets were prepared to contain 10%, 20%, and 30% defatted BSFL to replace SBM, fermented SBM, fish meal, and spray-dried plasma protein to maintain for the same energy and nutrient concentrations. Average daily gain, average daily feed intake, gain:feed, and fecal score were not affected by increasing dietary defatted BSFL. Overall, dietary black soldier fly larvae did not compromise growth performance or intestinal health in nursery pigs. Black soldier fly larvae can be used in nursery pig diets to replace other protein sources without negative effects.

Dietary soy protein reverses obesity-induced liver steatosis and alters fecal microbial composition independent of isoflavone level

IntroductionMetabolic dysfunction-associated steatotic liver disease (MASLD) is a major public health concern that is exacerbated by the obesity pandemic. Dietary interventions have the potential to alleviate obesity-associated MASLD through variable mechanisms, including optimizing the gut microbiota. Previously, we reported that soy protein concentrate (SPC) with low or high levels of isoflavone (LIF or HIF) protected young obese Zucker rats from developing liver steatosis. The current study was designed to test whether SPC-LIF and SPC-HIF diets would reverse liver steatosis and alter fecal microbial composition in adult obese Zucker rats with existing steatosis.MethodsSix-week-old male obese Zucker rats (n = 26) were fed a casein control diet (CAS) for 8 weeks and 7 rats were randomly selected and sacrificed to confirm liver steatosis. The remaining rats were randomly assigned to receive CAS, SPC-LIF, or SPC-HIF diet (n = 6–7/group) for an additional 10 weeks.ResultsCompared to CAS diet, feeding SPC-LIF and SPC-HIF diets resulted in significantly lower liver weight, liver steatosis score, and liver microvesicular score (p &amp;lt; 0.05), but did not lead to difference in body weight, liver macrovesicular score, serum ALT, or serum AST. Isoflavone levels (e.g., LIF vs. HIF) did not affect any of these measurements except in the SPC-HIF group, which had an additional decrease in liver weight (p &amp;lt; 0.05) compared to the SPC-LIF group. The SPC-HIF group also had significantly higher levels of the aglycone forms of daidzein, genistein, and equol as well as the total levels of daidzein, genistein, and equol compared to SPC-LIF or CAS diet fed rats (p &amp;lt; 0.05). The distribution of microbial communities based on measures of beta diversity of both SPC-LIF and SPC-HIF groups were significantly different to that of the CAS group (p ≤ 0.005). Alpha-diversity did not differ between any of the groups.ConclusionTaken together, dietary soy protein can reverse liver steatosis in adult Zucker rats, and the reversal of steatosis is accompanied by alterations in gut microbial composition.

Effects of Dietary Inclusion of Enzymatically Hydrolyzed Compound Soy Protein on the Growth Performance and Intestinal Health of Juvenile American Eels (Anguilla rostrata)

The enzymatic hydrolysis of soybeans could enhance their application as an ingredient and alternative to fishmeal in aquafeeds. Here, a 10-week feeding trial was conducted to evaluate the impacts of different dietary inclusion levels of enzymatically hydrolyzed compound soy protein (EHCS) on the growth performance and intestinal health of juvenile American eels (Anguilla rostrata). Five experimental diets were formulated with graded EHCS inclusion levels at 0% (EHCS0), 8% (EHCS8), 16% (EHCS16), 24% (EHCS24), and 32% (EHCS32). Each diet was randomly assigned to four replicate tanks. The results showed that eels fed the EHCS8 diet exhibited superior growth performance, decreased serum lipid content, and increased immunity compared to those fed the EHCS0 diet. Eels fed the EHCS8 diet also displayed improved intestinal histology, enhanced antioxidant capacity and balance of intestinal microbiota as well as an enhanced proliferation of probiotics compared to those receiving the EHCS0 diet. Compared with eels fed the EHCS0 diet, those fed the EHCS16 diet exhibited comparable growth performance and values for the aforementioned markers. The quadratic regression analysis of weight gain rate and feed efficiency against the dietary EHCS inclusion levels determined the maximum levels of dietary EHCS inclusion for American eels range from 17.59% to 17.77%.

Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high-moisture extrusion processed meat analogs.

In this study, the high-moisture meat analogs (HmMAs) were developed by incorporating defatted sesame cake powder (DSP) in soy protein isolate (SyPI). The quality attributes of HmMA like visual appearance, specific mechanical energy (SME), mass flow rate (MFR), phenolic profile, textural and rheological properties were assessed after varying DSP concentrations (0%, 20%, 40%, and 60% w/w) and feed moisture (FM) levels (55% and 60%). The HmMA1 (derived solely from SyPI) exhibited higher hardness, chewiness, gumminess, cohesiveness, and springiness. The HmMA prepared from SyPI-DSP blends (HmMA2-8) demonstrated significant improvements in nutritional composition, and their visual characteristics indicated noticeable anisotropy. The interaction between SyPI and DSP influenced the quality of HmMA. Thehigher DSP concentration led to higher MFR and deeper curvatures of U-shaped structures, whereas lower SMS, textural and rheological properties. The DSP incorporation and 55% FM adjustments allowed mimicking meat cuts with thick fiber, influenced color, and proved advantageous in developing white meat analogs with higher free phenolics. The findings of the study suggest avenues for exploring DSP at a suitable level in SyPI for the development of better quality meat analogs.

Synergistic effects of probiotics with soy protein alleviate ulcerative colitis by repairing the intestinal barrier and regulating intestinal flora

In this experiment, we used probiotic and soy protein as raw materials to intervene in DSS-induced acute ulcerative colitis in C57BL/6 mice, to investigate the mitigating effect and synergistic effect of the probiotic complex combined with soy protein. The results showed that the combination of probiotics and soy protein could effectively alleviate the symptoms in UC mice, and inhibit the inflammatory process by down-regulating the expression of IL-6 and TNF-α and reducing the infiltration of inflammatory cells. Histopathological results showed that probiotic and/or soy protein interventions were effective in reducing the DAI of colonic ulceration, repairing intestinal epithelial barrier damage, and up-regulating the expression of tight junction-associated proteins. The composition of intestinal microbiota in the SP group, YWSP group and SNSP group with soybean protein intervention showed similar characteristics. In conclusion, the combination of YW probiotic powder and soy protein exerted a good synergistic effect.

Understanding the Molecular Interactions Between Pandan Pigment and Food Components for Enhanced Thermal Stability

Pandan pigment (Pandanus amaryllifolius) is widely used as a natural food coloring and flavoring agent. However, its application in food is limited because of its susceptibility to thermal degradation during food processing, which affects both pigment stability and color. Despite its growing use, there is limited research on how common food ingredients can mitigate this degradation. This study addresses this gap by exploring the effects of sucrose, lactose, rice starch, whey protein, and soy protein isolate on the thermal and color stability of pandan pigment under various heating conditions (65 °C, 95 °C, 115 °C, and 121 °C for 15 min). Spectroscopic techniques (UV–visible, infrared, and fluorescence) and laser confocal microscopy were used to elucidate the molecular interactions. The results revealed that rice starch provided the strongest protection, followed by whey protein, soy protein isolate, lactose, and sucrose, although the protective effects decreased at higher temperatures. These findings offer new insights into the use of sugars and proteins to increase the thermal stability of natural pigments in food applications.

Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation

ABSTRACTBioactive peptides and protein hydrolysates have gained considerable attention in the food industry and functional food markets due to their diverse health effects, including antioxidant, antihypertensive, and antidiabetic properties. This study aimed to produce combined soy and corn protein hydrolysates using Alcalase (Al), modification of Al‐hydrolysates through sequential hydrolysis using Flavourzyme (Al‐FL), cross‐linking of Al‐hydrolysates using microbial transglutaminase (MTGase) (Al‐TG), and fractionation of Al‐hydrolysates by ultrafiltration (UF) with molecular weight (MW) cut‐off of 100 (Al‐F4), 30 (Al‐F3), 10 (Al‐F2), and 2 kDa (Al‐F1). Notably, the &lt; 2 kDa fraction (Al‐F1) showcased exceptional biological activities, including antioxidant (81.54% DPPH, 98.02% ABTS), antihypertensive (95.45%), and antidiabetic effects (44.72% α‐glucosidase, 77.52% α‐amylase), linked to its high hydrophobic amino acid content and low molecular weights (111 and 263 Da). Conversely, the higher molecular weight fraction (Al‐TG) excelled in emulsion and foam stability, attributed to its balanced amino acid profile and larger peptides (1385–7057 Da). Our findings reveal that specific protein hydrolysate fractions, particularly Al‐F1 and Al‐TG, are promising for applications in food and pharmaceutical formulations due to their enhanced biological and functional properties.

Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi-level structure and functional characteristics.

This study aimed to improve lentil proteins' (LPs) functionality and nutritional value, specifically addressing their lower water solubility and digestibility. A unique combination of LP-disaccharide interactions was employed. Spectroscopic technologies, which include fluorescence spectra, ultraviolet spectra, and Fourier-transform infrared, investigated the structure of LPs at various concentrations of trehalose. The results indicate that the LP structures and conformation were considerably modified (p<0.05) following trehalose conjugation. The surface charge and hydrophobicity of the trehalose-conjugated LPs (T-LPs) were significantly altered (p<0.05), from -22.7 to -31.4 and 753 and 543 a.u., respectively. Furthermore, the digestibility and solubility of T-LPs increased from 75% to 81.8% and 60% to 66%, respectively. In conclusion, this study showed that combining LPs and trehalose conjugation could improve the quality of conjugates LPs, which could expand their use in manufacturing as the acceptance of plant-based diets increases. PRACTICAL APPLICATION: Currently, lentil proteins (LPs) are used in plant-based protein powders and supplements. Though less popular than soy or pea proteins, LPs are valued for their high protein content and good amino acid profile. LPs are utilized in meat alternatives and high-protein snack products. The application of these products is mainly due to their nutritional benefits rather than functional properties due to their poor water solubility. Increasing the water solubility of LPs could significantly expand their application in various food industries, making LPs a more competitive and functional plant-based protein source. Trehalose-conjugated LPs with better water solubility allow LPs to be used in other food products, such as plant-based protein beverages. Better solubility would enhance the clarity and smoothness of these products, making them more appealing to consumers.

Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating

ABSTRACT Rohu fish (Labeo rohita) fillets were coated with 2.5% to 25% soy protein isolate (SPI) to evaluate their ability to reduce fat uptake. The coating pickup of fish fillets increased with increasing coating concentration. Fillets coated with 15% SPI showed the highest coating pickup value of 18.29% and reduced fat uptake by 57.78%. As revealed by lowered carbonyl and sulfhydryl contents, SPI coating protected proteins from oxidation during deep-frying. Increasing coating concentration decreased the hardness, chewiness, and cutting force of coated fish fillets. Therefore, the aforesaid coatings could be recommended for making low-fat fried fish fillets with 15% SPI.

Effects of Substituting Fishmeal with Soy Protein Concentrate Supplemented with Essential Amino Acids in the Olive Flounder (Paralichthys olivaceus) Diet on the Expression of Genes Related to Growth, Stress, Immunity, and Digestive Enzyme.

This study identified the effects of substituting fishmeal (FM) with soy protein concentrate (SPC) supplemented with lysine and methionine in the olive flounder (Paralichthys olivaceus) diet on the expression of genes related to growth, stress, immunity, and digestion. Three experimental diets were prepared; the control diet (Con) contained 60% FM, and the experimental diets contained 25% (SPC25) and 50% (SPC50) FM replaced by SPC. After the 140-day feeding period, weight gain, specific growth rate, feed availability, biological indices, and chemical composition of the muscle were not significantly affected by the dietary treatments. The gene expression levels of growth-related genes (IGF, GFB-3), immune-related genes (IL-8 and caspase), and stress-related genes (SOD, GPX, PRX, TRX) were higher in Con fish than in those fed the SPC25 and SPC50 diets. Chymo-TRY2, TRY2, and TRY3 in the stomach of fish fed the SPC25 diet were higher than fish fed the Con or SPC50 diets. TRY2 and lipase of fish fed the SPC25 diet were higher than those of fish fed the other diets but TRY3 was not significantly affected by the treatments in the intestine. In conclusion, substituting 25% FM with SPC was the most effective diet for the expression of growth, immune, stress, and digestive enzyme genes.

Exogenous Amyloid Fibrils Can Cause Significant Upregulation of Neurodegenerative Disease Proteins.

Neurodegenerative diseases, such as Alzheimer's disease and Parkinson's disease, are associated with the formation of amyloid fibrils. In familial cases, the mutant causative genes accentuate disease progression through overexpression or misfolding of amyloidogenic proteins. Besides, considerable amyloidosis cases arise from external factors, but their origin and mechanisms are not yet fully understood. Herein, we found that amyloid fibrils generated from egg and milk proteins, in addition to their nutritional effects to intestinal cells, can selectively reduce the viability of nervous cells as well as pancreatic islet cells. In contrast, soy protein amyloid fibrils lacked cytotoxicity to the aforementioned cells. This protein source and cell type-dependent cytotoxicity are demonstrated to be associated with the significant upregulation of amyloidogenic proteins. The finding was also confirmed by the vein injection of beta-lactoglobulin fibrils to mice, exhibiting the pronounced upregulations of amyloid beta1-42 (Aβ1-42) and islet amyloid polypeptide in vivo. The study therefore provides insight into the health implications of exogenous amyloid fibrils.

Application of a shear cell for the simulation of extrusion to test the structurability of raw materials

The required raw material properties and the mechanisms behind fibrous structure formation during high moisture extrusion cooking (HMEC) to produce plant-based meat analogues are not sufficiently understood. The implementation of new raw materials is therefore a labour-intensive, empirical endeavour. Hence, this research explores the potential of a high-pressure shear cell (HPSC) as a tool for rapid screening of raw materials for HMEC suitability. During these texturisation tests, material viscosity was monitored to gain deeper mechanistic insights. For that, hydrated pea protein isolate (PPI) and soy protein concentrate (SPC) were sheared at 5-40 s−1 in the HPSC with a cone-plate or plate-plate geometry under extrusion-like conditions at 140–160 °C and 20 bar. Fibrous structures were successfully generated with both tested plant proteins, but reproducibility was limited to trials with SPC. Monitoring of viscoelastic properties revealed an onsetting polymerisation, followed by a decrease in viscosity, indicating fracturing of the forming network as underlying structuring mechanism. The suggested fracturing of an emerging network aligns with an observed increase in fibrousness in the plate-plate geometry compared to the cone-plate geometry due to the radial shear rate gradient. Finally, this research showcased a high similarity of the process-structure response pattern for SPC between the applied HPSC process and HMEC. Yet, further modifications, such as increasing the mechanical energy input capacity, are required to effectively apply HPSC processing for the prediction of the structuring behaviour in HMEC for the broad range of existing raw materials.

Insight of soy protein isolate to decrease the gel properties corn starch based binary system: Rheological and structural investigation

Dysphagia has become a growing concern for elderly individuals, and starch-based gel foods is expected to become one of the foods easy to swallow. This study investigated the effects of soy protein isolate (SPI) on the sol-gel behavior, rheological, structural and gel properties of corn starch (CS). SPI raised the gelatinization temperature but reduced enthalpy values, inhibiting the gelatinization of CS. There was a reduction of rheological properties in CS-SPI system, involving apparent viscosity, modulus, and shear structural recovery properties, while SPI increased the Tan δ, creep-recovery, and thixotropic properties. Structural analysis demonstrated that SPI introduction altered the lamellar structure, increased the relative crystallinity, and decreased the hydrogen bond strength and order degree in CS-SPI gels, forming a weaker gel network. As a result, the texture profiles such as hardness, gumminess, and chewiness were decreased from 308.60 g to 64.98 g, 285.44 g–50.62 g, and 279.66 g–50.15 g, respectively, whereas the gel strength of CS-SPI gel decreased from 123.91 g to 45.78 g. This study provided foundations for the production of gel food suitable for swallowing.

Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten

AbstractBackground and ObjectivesIn this study, a lab‐scale process was developed to aqueously de‐oil canary seed (yellow and brown‐seeded) flour and derive a protein concentrate. The protein concentrates prepared were evaluated for their gelation and bread dough‐forming properties.FindingsThe aqueous process successfully reduced the oil content in both yellow‐seed and brown‐seed roller‐milled flour. The protein concentrate prepared from yellow‐seed flour and brown‐seed flour had 74.9% and 68.6% purity (dry weight basis), respectively. Proteins showed high resistance to thermal denaturation (peak denaturation at 107°C). It was found that the least gelation concentration of both protein concentrates was 16% (w/w). There were no significant differences in viscoelastic properties and water holding capacity between the protein gels of these two canary seed types and the addition of salt did not noticeably improve these properties. Compared to canary seed, commercial soy protein showed better gelation properties. Both yellow and brown canary seed protein showed a good potential for improving bread dough strength when incorporated into a low‐gluten‐strength wheat flour and was comparable to commercial vital wheat gluten at 1%–3% (w/w) inclusion levels.ConclusionsThe new canary seed protein ingredients prepared by the solvent‐free aqueous‐based process hold good potential for application in food formulation based on their gelation and bread dough‐forming properties.Significance and NoveltyThe gelation and dough‐forming properties of canary seed were not previously studied; therefore, this study provides an insight into those properties for potential food applications for canary seed proteins, which is important for canary seed market diversification as a novel protein source.

Effect of Sinapine on Microstructure and Anti-Digestion Properties of Dual-Protein-Based Hydrogels.

Sinapine is a natural polyphenol from the cruciferous plant family that has anti-aging effects but is low in bioavailability. To improve the bioavailability and therapeutic effect of sinapine, sinapine-crosslinked dual-protein-based hydrogels were prepared using soy protein isolate as a cross-linking agent. The preparation conditions were optimized by single-factor experiments, and the optimal ratios were obtained as follows: the concentration of sinapine was 300 μg/mL; the water-oil ratio was 1:3. The encapsulation rate was greater than 95%, and the drug loading capacity was 3.5 mg/g. In vitro, digestion experiments showed that the dual-protein-based hydrogels as a drug carrier stabilized the release of sinapine and improved the bioavailability of sinapine by 19.3%. The IC50 of DPPH antioxidants was 25 μg/mL as determined by in vitro digestion, and the antioxidant capacity of ABTS was about 20% higher than that of glutaraldehyde control. This is due to the addition of sinapine to enhance the antioxidant properties of the system. It can be seen that the developed hydrogels have potential applications in related fields, such as food nutrition fortification and drug delivery.

Aqueous-based assembly of plant-derived proteins yields a crosslinker-free biodegradable bioplastic consistent with green chemistry principles.

Plastics are an indispensable part of modern life. Due to the harmful environmental consequences of petroleum-based plastic usage, there is an urgent need to replace them with biodegradable bioplastics that meet the sustainability standards required for a low environmental footprint. Here, we use plant-derived proteins to produce bioplastics. Since most plant-derived proteins are not water-soluble, there has always been a need to use acidic or basic solutions or organic solvents with plasticizers and crosslinkers to produce bioplastic. Here, we present a counterintuitive approach for using water-insoluble plant-derived soy and pea proteins to manufacture large-scale bioplastics using only water as a solvent without common plasticizers or crosslinkers. We show that bioplastics can form via a self-assembly process initiated by a small molecular initiator while maintaining favourable mechanical properties. The lack of crosslinking and the protein nature of the bioplastic leads to a rapid biodegradation process under various conditions. Overall, the approach we present is highly attractive in terms of cost and time, and most importantly, it obeys all the relevant principles of green chemistry in bioplastics production.

Extraction and Nutritional Value of Soybean Meal Protein Isolate

The increasing protein demand driven by global population growth necessitates the search for an alternative protein source. Soybean meal (SM), with approximately 47–49% proteins, is a viable option. Soymeal protein isolate (SMPI) is a cost-efficient protein source with a well-balanced amino acid profile, making it suitable for addressing this demand. This study attempts to address the lack of information regarding the extractability and nutritional potential of SMPI obtained utilizing a weak base and recoverable solvent. In this work, the structural and compositional studies of SMPI, as well as the aqueous extractability of ammonium hydroxide (NH4OH), are investigated. Furthermore, we examined the effects of heat treatment during oil extraction, where a comparison between protein isolates from soymeal and whole soybeans was carried out. The maximum extraction yield of 24.1% was achieved by increasing the concentration of NH4OH from 0.25–1%. In comparison to the soy protein isolate from whole soybeans (SPI), the compositional analysis report revealed that SMPI had higher levels of crude protein, moisture, and ash content, but lower levels of fat and carbohydrates. Furthermore, the examination of the amino acid composition confirms the existence of vital amino acids in SMPI. The amino acid score indicates that methionine, lysine, and threonine are the limiting amino acids. SMPI and SPI share structural and functional group similarities, as demonstrated by Fourier-transform infrared spectroscopy. Gel electrophoresis using sodium dodecyl sulfate–polyacrylamide shows that the protein molecular weight distributions of SPI and SMPI are similar. This in-depth evaluation emphasizes the advantages of SM by advocating its application in other sectors beyond conventional animal feed, such as nutritional supplements and bio-based products, and by improving the environmental sustainability and global food chains.

Curcumin-loaded pickering emulsions based on soy protein isolate aggregates enhance diabetic wound healing

Wound healing in diabetic patients is more complex and prolonged in comparison to nondiabetic persons, and dealing with this problem has attracted considerable attention from researchers. According to its anti-inflammatory and anti-infective properties, Curcumin has a valued place in therapeutics, including wound healing. Still, its low stability and poor bioavailability are significant barriers to using its desirable properties. Hence, various biocompatible and biodegradable delivery systems have been developed to address this issue. In this study, Pickering emulsion (PE) prepared from soybean oil containing curcumin and modified SPI solution at 85 °C at pH 2.0 with 130 mM NaCl for different durations were used as a delivery system for curcumin. Changes in SPI properties were analyzed using fluorescence spectroscopy, Fourier transform infrared spectroscopy, and tensiometry methods. The prepared PEs were studied using microscopic techniques. Curcumin loading efficiency by PE was measured by UV–visible spectroscopy, and the impact of curcumin-loaded PE on wound healing was tested in diabetic rats. Spectroscopic studies and microscopy images revealed SPI amyloid-like aggregates suitable for stabilizing oil-in-water PEs. Tensiometry and creaming stability studies indicated that at least 6 h of heating (HSPI6) is necessary for optimal stability. Curcumin encapsulation efficiency was 95.7 ± 2.1 %. Curcumin-loaded PE-HSPI6 increased the healing rate of diabetic wounds in male Wistar rats by 1.46-fold. This study presents an approach for using biocompatible and biodegradable PEs to deliver hydrophobic compounds like curcumin for accelerating diabetic wound healing.

Fabrication, characterization and simulated gastrointestinal digestion of sea buckthorn pulp oil microcapsule: effect of wall material and interfacial bilayer stabilization.

Sea buckthorn (Hippophae rhamnoides L.) pulp oil is rich in functional components; however, low water solubility and stability limit its applications. This study fabricated sea buckthorn pulp oil microcapsules using whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (NaCN), gum arabic (GA), starch sodium octenylsuccinate (OSAS) and SPI mixed with chitosan (CHI). The influences of these wall materials on physicochemical properties, release behavior and digestibility were explored. Protein-based wall materials (WPI, NaCN, SPI) demonstrated lower bulk densities due to their porous structures and larger particle sizes, while GA and OSAS produced denser microcapsules. Encapsulation efficiency was the highest for protein-based microcapsules (79.41-89.12%) and the lowest for GA and OSAS. The surface oil percentage of protein-based microcapsules (1.41-4.40%) was lower than that of the other microcapsules. Protein-based microcapsules showed concave and cracked surfaces, while GA and OSAS microcapsules were spherical and smooth. CHI improved reconstitution performance, leading to faster dissolution. During simulated gastrointestinal digestion, protein-based microcapsules released more free fatty acids (FFAs) in the intestinal phase, while CHI-modified SPI microcapsules showed a delayed release pattern due to thicker walls. Protein-based wall materials were more effective for sea buckthorn pulp oil microencapsulation, providing higher encapsulation efficiency, better flow properties and releasing more FFAs. The addition of CHI led to the layer-by-layer self-assembly of the microcapsule wall and resulted in sustained release during in vitro intestinal digestion. These findings suggested the potential of protein-based microcapsules for targeted delivery and improved applications of bioactive oils in the food industry. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd.

Preparation and characterization of carvacrol/soybean protein isolate composite film with efficient antimicrobial and antioxidant activities and its application in grape preservation

There is an urgent need for a simple and effective method to enhance the freshness of fruits during transportation. In this study, we developed a composite antibacterial film (CAR film) using carvacrol and soy protein isolate (SPI). The mechanical properties, hydrophobicity, antibacterial activity, and antioxidant capacity of the film were characterized. The results demonstrated that, compared to the soy protein isolate film, the film with 2.5 % carvacrol content exhibited superior mechanical properties (tear strength decreased by approximately 37 %, elongation at break increased by about 108 %), hydrophobicity (water vapor permeability decreased by 38 %), antibacterial activity (inhibition zone diameters against E. coli and S. aureus were 14.21 mm and 11.83 mm, respectively), antioxidant capacity (increased by 5 to 6 times), and biocompatibility (cell survival rate exceeded 90 %). Grape preservation experiments further confirmed that the CAR film effectively prolongs shelf life. Therefore, CAR film is a promising packaging material for fruit preservation.