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Published on: August 23, 2024
Microencapsulation of camellia seed oil in pea peptide-maltodextrin improves its stability, digestive release
Jia Tu1,2,3, Yuxi Hu1,4,2,3, Jie Peng1,4,2,3
1State Key Laboratory of Woody Oil Resources Utilization, Nonwood Forest Research Institute of Hunan Academy of Forestry, Changsha 410004, China.
Abstract:
Camellia seed oil (CSO) is rich in unsaturated fatty acids; however, its application is limited by its susceptibility to oxidation. In this study, camellia seed oil was encapsulated in a pea peptide - maltodextrin (PP/MD) matrix by spray drying to form microcapsules (CSOM). The CSOM exhibited a mean particle size of 511 nm, high encapsulation efficiency, and good colloidal stability. In vitro digestion showed that CSOM exhibited a progressive release profile, with limited release during the oral and gastric phases and increased release during intestinal digestion. In H₂O₂-induced PC12 cells, CSOM significantly reduced ROS accumulation, enhanced antioxidant enzyme activity, and improved cell viability compared with free CSO. Transcriptomic, RT-qPCR, and protein expression analyses indicated that the cytoprotective effects of CSOM were associated with modulation of PI3K/Akt-related signaling and apoptosis-related proteins. Overall, PP/MD microencapsulation improved CSO stability, modulated simulated gastrointestinal release, and enhanced cellular protection against oxidative stress.
