Ascorbic acid-loaded gliadin nanoparticles as a novel nutraceutical formulation.

Area of Science:

• Food Science and Technology
• Materials Science
• Biochemistry

Background:

• Ascorbic acid (AA) is a potent antioxidant but is unstable when exposed to light, heat, and oxygen.
• Developing stable formulations is crucial for utilizing AA's benefits in food and nutraceutical applications.

Purpose of the Study:

• To create a novel nutraceutical formulation by encapsulating ascorbic acid (AA) within a vegetal protein-based matrix.
• To enhance the stability and antioxidant efficacy of AA through encapsulation in gliadin nanoparticles.

Main Methods:

• Ascorbic acid (AA) was encapsulated in gliadin nanoparticles derived from wheat.
• Nanoparticle characterization included size (average diameter < 200 nm) and surface charge (∼ -40 mV).
• Stability was assessed under various conditions: heat (up to 70°C), pasteurization, high salt concentration (100 mM NaCl), and cryodesiccation with mannose.

Main Results:

• The gliadin nanoparticles exhibited excellent stability, with no destabilization observed after heat treatment, pasteurization, or incubation in 100 mM NaCl.
• Cryodesiccation was effective in preserving nanoparticle stability when 10% (w/v) mannose was included.
• The nanosystems demonstrated high AA retention, prolonged release in phosphate-buffered saline (PBS) and simulated gastrointestinal conditions, enhanced antioxidant activity, and preserved AA stability against UV exposure.

Conclusions:

• Gliadin nanoparticles provide a stable and effective delivery system for ascorbic acid (AA).
• The developed nanosystem enhances AA's antioxidant capacity and stability, making it suitable for prolonged release.
• These findings highlight the potential of gliadin nanoparticles as a novel nutraceutical formulation or as a fortificant for food products.