Work

Soy protein isolate-pectin from Nicandra Physaloides (Linn.) Gaertn seeds nanogels: A hydrocolloid system for blueberry preservation

Year: 2026

Type: article

Abstract: Resveratrol (Res) and Phloretin (Pht) are natural compounds with antioxidant and anti-inflammatory activities, yet their practical applications face certain limitations. In this study, nanogels were utilized as carriers to enhance their characteristics and bioactivities. Soy protein isolate (SPI) and pectin (NPGP) derived from Nicandra physaloides (Linn.) Gaertn seeds were successfully prepared using a two-step method involving Maillard dry heat and heated self-assembly. SPI-NPGP nanogels (NGs) of were determined to be 2 mg/mL SPI-NPGP grafts, heat-treated at 90 °C for 40 min at pH = 4.6. The loading efficiency of NGs containing Res and Pht reached 4.03% and 8.15%, respectively, and Res/Pht-NGs were spherical in shape, uniformly distributed, and hydrophilic. Stability studies confirmed their good pH tolerance, storage stability, in vitro stability, along with strong antioxidant activity. Additionally, Res/Pht-NGs showed significant inhibitory effect against Staphylococcus aureus ( S. aureus). The application of Res/Pht-NGs in blueberry preservation effectively reduced weight loss and decay incidence by slowing respiratory rates, preserving anthocyanin content, antioxidant capacity, and flavonoid levels, while inhibiting the degradation of volatile organic compounds. In conclusion, Res/Pht-NGs exhibit excellent stability and effective blueberries preservation, offering a novel approach for food preservation and the application of NPGP. • Res/Pht-NGs synthesized via Maillard reaction and self-assembly, showed uniform morphology and hydrophilicity. • Res/Pht-NGs retained antioxidant activity, withstood variations in pH and storage conditions, and exhibited inhibitory effects against S. aureus . • Res/Pht-NGs suppressed decay of blueberry by reducing weight loss, mitigating respiration and oxidation, maintaining anthocyanins levels, decreasing oxidative damage, and preserving flavor volatile.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103567

Authors: Dan Meng, Wenqi Yang, Zhong Zhang, Xiaoyu Wang, Jianke Li, Li Yuan

Institution: Shaanxi Normal University

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