ArticleCurrent research in food science2025
Enhanced delivery potential for lipophilic bioactive compounds of β-lactoglobulin-hyaluronic acid-chlorogenic acid ternary nanocomplexes.
Article in Current research in food science, 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
The curcumin (CUR) and lycopene (LYC) have been shown to inhibit the activity of α-amylase and α-glucosidase, but the bioaccessibility and stability are affected by the gastrointestinal environment. In this study, the effect of ultrasound-assisted Maillard reaction and free radical induction methods on the formation of a ternary covalent complex of β-lactoglobulin (β-LG)-hyaluronic acid (HA)-chlorogenic acid (CA) was explored. Then the functional characteristics of the complex served as a carrier for delivering CUR and LYC. Results indicated that the surface hydrophobicity was reduced by 38 % and by 24 %, while the emulsifying activity reached 55 % and 49 % in ultrasound-treated β-LG (Uβ-LG)-HA-CA and Uβ-LG-CA-HA, respectively. Compared to the β-LG-HA-CA, the antioxidant capacity of Uβ-LG-HA-CA + CUR/LYC significantly enhanced, with loading rates reaching 89 % and 49 %. The inhibition of α-glucosidase and α-amylase activities processed by the delivery system ranged from 24 % to 58 %, indicating a significant inhibitory effect of the Uβ-LG-HA-CA/Uβ-LG-CA-HA + CUR/LYC. These findings provide a theoretical basis for the design of protein-polysaccharide-polyphenol ternary delivery systems and offer new insights for developing multifunctional food-grade carriers for hydrophobic bioactive compounds.
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