ArticleFood chemistry: X2024
Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior.Foods (Basel, Switzerland) · 2026Review
- The effects of ultrasound-assisted glycosylation modification on zein protein structure and resveratrol grafting.Ultrasonics sonochemistry · 2026Article
- Preparation and Characterization of Highland Barley Distillers' Grains Gliadin-Chitosan Nanoparticles and Composite Properties.Molecules (Basel, Switzerland) · 2025Article
- Whey Protein-Quercetin-Gellan Gum Complexes Prepared Using pH-Shift Treatment: Structural and Functional Properties.Foods (Basel, Switzerland) · 2025Article
- Gellan gum-quercetin covalent complex prepared by the free radical grafting: Characterization, bioaccessibility and intracellular antioxidant activity.Food chemistry: X · 2025Article
- Enhancing anthocyanin stability via co-assembled nanoencapsulation with tripeptides by intermolecular interaction.Food chemistry: X · 2025Article
- Nanoencapsulation of nutraceuticals: enhancing stability and bioavailability in functional foods.Frontiers in nutrition · 2025Review
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Blueberry anthocyanins (ACNs) have been widely applied in the food industry and medicine due to their numerous beneficial properties. However, the stability of ACNs is extremely poor. This study aimed to develop a delivery system for ACNs using nanocomplexes prepared from gellan gum (GG) and whey protein isolate (WPI) via Maillard reaction. The effects of the GG-WPI nanocomplexes on the stability, antioxidant capacity, and bioavailability of ACNs were investigated. FTIR, fluorescence spectroscopy, and UV-vis absorption spectroscopy revealed covalent bonding between the GG and WPI in the nanocomplexes. The nanocomplex demonstrated a good loading efficiency for ACNs (60.34 %), with a particle size of 368.42 nm. It also showed better stability and bioaccessibility than free ACNs, and their DPPH radical scavenging capacity reached a maximum of 63.11 %. Our research is significant for developing novel multifunctional foods and constructing high-performance food delivery systems.
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