Interactions between zein and anthocyanins at different pH: Structural characterization, binding mechanism and...

Area of Science:

• Food Science and Technology
• Biomaterials Science
• Nutraceuticals

Background:

• Anthocyanins are potent antioxidants but suffer from poor stability.
• Zein, a maize protein, exhibits self-assembly properties suitable for encapsulation.
• Developing stable anthocyanin formulations is crucial for food and health applications.

Purpose of the Study:

• To develop zein-anthocyanin nanoparticles (ZACNPs) for enhanced anthocyanin stability.
• To elucidate the interaction mechanisms between zein and anthocyanins.
• To evaluate the impact of ZACNPs on anthocyanin thermal, storage, and antioxidant properties.

Main Methods:

• Nanoparticle formation using zein self-assembly at varying pH.
• Structural characterization via FTIR, fluorescence spectroscopy, and DSC.
• Molecular docking to predict zein-anthocyanin interactions.
• Assessment of thermal stability, storage stability, and antioxidant activities (DPPH, ABTS, FRAP, ORAC).

Main Results:

• ZACNPs were successfully synthesized, with interactions driven by hydrogen and hydrophobic bonds.
• Zein encapsulation significantly improved anthocyanin thermal stability by 56.64% and storage stability by 31.11% at pH 2.
• Antioxidant activities, including DPPH and ABTS radical scavenging, were substantially enhanced at pH 4.

Conclusions:

• Combining zein with anthocyanins via nanoparticle formation is a viable strategy for stabilization.
• ZACNPs offer improved protection against degradation and enhanced functional properties.
• This approach holds promise for increasing the utility of anthocyanins in various applications.