ArticleFood chemistry: X2025
Encapsulation of ultrasound-assisted flaxseed meal protein hydrolysate in nanoliposomal systems by new formulation: Physicochemical properties, release behavior under simulated gastrointestinal conditions.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Flaxseed meal is rich in protein with antioxidant properties. In this study, its protein was hydrolyzed using alcalase and pancreatin (1.2 %-3 %) after ultrasonic pretreatment. The pancreatin-treated hydrolysate showed the highest antioxidant activity, with 75.66 % DPPH inhibition, 70.39 % iron ion chelation, and a total antioxidant activity absorption value of 0.86 nm. To enhance antioxidant stability and control release, the hydrolyzed protein was encapsulated in liposomal nanovesicles with varying flaxseed oil (0.01, 0.02 and 0.03 g/10 ml chloroform) and cholesterol (0.02, 0.03, 0.04 and 0.05 g) concentrations. Treatment L3 (0.02 g flaxseed oil) exhibited the best antioxidant and physicochemical properties, with 95.64 % encapsulation efficiency, 409 nm particle size, -15.9 mV zeta potential, 87.51 % DPPH inhibition, 56.60 % iron ion chelation, and 1.339 total antioxidant activity absorption at 695 nm. The results showed that the optimal treatment of this study (L3) can be a suitable alternative to synthetic antioxidants in food formulations.
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