Work

Fortification of fermented soy milk using whey protein isolate/gelatin microhydrogels-loaded with sesame bioactive peptides

Year: 2025

Type: article

Abstract: Sesame seed protein isolate (SSPI) and hydrolysate (SSPH) were encapsulated in microhydrogels made of gelatin (GL) and whey protein isolate (WPI) at varying concentrations. The study assessed encapsulation efficiency (EE), swelling degree (SW), and antioxidant activity. The best microhydrogel, with the highest EE (84.20 % ± 0.24 %, significantly higher than other treatments, P < 0.05), SW (31.67 % ± 0.16 %, P < 0.05), and radical scavenging activities (DPPH: 83.28 %, ABTS: 85.73 %), was formed with 3 % GL, 5 % WPI, and SSPH (100 μg/mL), designated as T8. This formulation showed superior antioxidant properties compared to SSPI. T8 had a particle size of 1094 nm, a surface charge of −40.5 mV, and a denaturation temperature of 91.52 °C. Its controlled release of SSPH in stomach and intestine conditions (35.34 % and 59.19 %, respectively) suggested protective effects. T8 was incorporated into soy milk with probiotic L. rhamnosus , improving acidity, viscosity, and sensory properties, while reducing syneresis and pathogen bacteria counts.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103061

Authors: Zahra Norouzi, Leila Nateghi, Ladan Rashidi, Sara Movahhed

Institutions: Islamic Azad University of Varamin, Standard Research Institute

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,330