Work

Application of pumpkin-leaf protein concentrate as a matrix component for the encapsulation of folic acid

Year: 2025

Type: article

Abstract: This study investigates the valorization of pumpkin leaves, an underutilized agricultural byproduct, to produce plant-based protein concentrate and apply this concentrate as a novel component for developing encapsulation matrices. Composite zein/pumpkin-leaf protein concentrate/alginate matrices were structured using a pH-driven method for folic acid (FA) encapsulation. This approach afforded spherical, compact, and uniform nanoparticles, which were formed via intermolecular hydrogen bonding. These nanoparticles successfully encapsulated FA with an encapsulation efficiency of 79.09 % and a loading content of 15.82 %. The thermal analysis of all nanoparticle formulations showed compatibility among their components. The antioxidant activity and storage stability of control nanoparticles were improved by encapsulating FA and increasing its content. Notably, the nanoparticles could release FA during simulated digestion. These results emphasize the potential of the developed nanoparticles as novel nutraceuticals or ingredients for use in functional food formulations. • The pumpkin leaves were valorised for the production of protein concentrate (PLPC). • PLPC was used as a component for the development of encapsulation matrices. • Zein/PLPC/alginate composite nanoparticles were developed using a pH driven method. • Folic acid was encapsulated into the nanoparticles as a stabilizing agent. • The effects of folic acid on the properties of the nanoparticles were evaluated.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102310