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High pressure induced in situ orderly encapsulation of apoferritin and its application in protecting non-acylated anthocyanin

文献类型： 外文期刊

作者： Lian, Zimeng 1 ; Yang, Peiqing 1 ; Zhao, Jing 1 ; Liao, Xiaojun 1 ; Xu, Zhenzhen 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China

2.Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Beijing 100081, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Agrofood Safety & Qual, Beijing 100081, Peoples R China

关键词： In situ; Ferritin; High pressure processing; Encapsulation; Cyanidin 3-beta-D-glucoside

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 211 卷

页码：

收录情况： SCI

摘要： Anthocyanins are important natural plant pigments with many physiological activities. However, because of their highly reactive nature, anthocyanins are unstable, a new approach was established in this study to encapsulate cyanidin 3-beta-D-glucoside (C3G) into the inner cavity of recombinant H-2 of soybean seed apoferritin (rH-2) using high pressure processing (HPP) to improve its stability. At the optimal conditions (500 MPa/20 min, C3G/rH-2 mass ratio of 1 to 1), 15 C3G molecules could be encapsulated by per protein cage, which is comparable with pH shift method with stirring, and much higher than urea method. Moreover, the antioxidant capacity of C3G was improved by rH-2 and such interaction and encapsulation increased the stability of C3G at different temperatures and against metal ions. Multi-spectroscopy methods and molecular dynamics simulation revealed that HPP induced significant conformational changes in ferritin, disturbing the highly ordered alpha-helix structure and increasing the overall flexibility, which allowed the diffusion of C3G into the nanocage via emerging gaps. Furthermore, HPP encapsulation was applied in C3G enriched plant-based beverage and pudding, showing high retention of C3G. The findings of this study suggest that HPP encapsulation is a novel and green approach for in situ orderly encapsulation of heat-sensitive bioactive hydrophilic phytochemicals. Moreover, this approach has been successfully used for non-acylated anthocyanins stabilization in the real plant-based foods for the first time.

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