Development of a pH-Responsive Delivery System Suitable for Naringenin and Other Hydrophobic Flavonoids Using the Interactions Between Basil Seed Gum and Milk Protein Complexes.

Ruwanthi Premathilaka, Matt Golding, Jaspreet Singh, Ali Rashidinejad

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Article in Foods (Basel, Switzerland), 2026. 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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4 authors.

Ruwanthi PremathilakaSchool of Food Technology and Natural Sciences, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.ORCID 0000-0001-9906-7835

Matt GoldingSchool of Food Technology and Natural Sciences, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.

Jaspreet SinghSchool of Food Technology and Natural Sciences, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.

Ali RashidinejadRiddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.ORCID 0000-0002-5664-170X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Incorporating hydrophobic flavonoids such as naringenin into food systems is challenging due to their poor water solubility and instability. Effective delivery systems are essential to improve solubility, dispersibility, and controlled release during digestion. This study developed a food-grade encapsulation system using basil seed gum water-soluble extract (BSG-WSE) combined with proteins, sodium caseinate (NaCas) and whey protein isolate (WPI), via pH-driven and mild heat treatments in aqueous media, without the use of organic solvents, to ensure safety and sustainability. BSG-WSE and NaCas were tested at mass ratios of 1:1, 1:3, and 1:5 under pH conditions of 4, 5, and 7, followed by heat treatments at 60 °C or 80 °C for 30 min. The total biopolymer concentrations were 0.15%, 0.3%, and 0.45% (

Indexed as

basil seed gumbioactive deliverycolloidal stabilityflavonoid–protein interactionsnaringeninpH-driven flavonoid encapsulation

Identifiers

PMID41596800

DOI10.3390/foods15020201

PMCPMC12840542

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