Scholarlink

<p>The long-term stability of anthocyanins (ACs) and the interaction mechanism of microwave-irradiated modified black bean protein isolates (BBPI) with hydroxypropyl methyl cellulose (HPMC) remain unclear. This study investigates a freeze-drying (FD) microencapsulation strategy using BBPI (10–15%) and HPMC (0–3%) to enhance structural, physicochemical, and thermal properties. The microparticles were characterized for their particle size distribution, which ranged from 7.66 to 48.27&#xa0;μm, confirming uniform particle formation and efficient encapsulation. All formulations achieved optimal moisture content (2.75–4.56%) and solubility (76.23–82.54%), while the FD2 (10% BBPI and 1.5% HPMC) formulation exhibited superior encapsulation efficiency (90.90%). Scanning electron microscopy revealed an irregular microparticle structure without a defined geometry. FD2 microparticles showed a significant inhibitory effect of 77.57% on α-amylase activity and 60.01% on α-glucosidase activity compared to 51.45% and 47.17% in FD1 (15% BBPI and 0% HPMC) as a control. Thermogravimetric analysis and differential scanning calorimetry analysis demonstrated that the BBPI/HPMC/ACs microparticles have greater thermal stability than the individual wall materials. In vitro anthocyanin release study showed controlled and sustained release under simulated gastrointestinal conditions, especially with the all BBPI/HPMC/ACs matrix. The results suggest that combining (10% BBPI and 1.5% HPMC) forms an effective wall system for microencapsulating anthocyanins, with potential applications in developing functional foods and preserving natural colourants.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Mechanistic Insights Into Black Bean Protein Isolate/HPMC Interactions with Anthocyanins: Enhanced in Vitro Digestive Stability and Structural Properties Via Freeze Drying

  • 期刊论文

  • 发表日期：

    2026年5月7日

查看全文
  • Priti Sharad Mali,
  • Pradyuman Kumar

摘要

The long-term stability of anthocyanins (ACs) and the interaction mechanism of microwave-irradiated modified black bean protein isolates (BBPI) with hydroxypropyl methyl cellulose (HPMC) remain unclear. This study investigates a freeze-drying (FD) microencapsulation strategy using BBPI (10–15%) and HPMC (0–3%) to enhance structural, physicochemical, and thermal properties. The microparticles were characterized for their particle size distribution, which ranged from 7.66 to 48.27 μm, confirming uniform particle formation and efficient encapsulation. All formulations achieved optimal moisture content (2.75–4.56%) and solubility (76.23–82.54%), while the FD2 (10% BBPI and 1.5% HPMC) formulation exhibited superior encapsulation efficiency (90.90%). Scanning electron microscopy revealed an irregular microparticle structure without a defined geometry. FD2 microparticles showed a significant inhibitory effect of 77.57% on α-amylase activity and 60.01% on α-glucosidase activity compared to 51.45% and 47.17% in FD1 (15% BBPI and 0% HPMC) as a control. Thermogravimetric analysis and differential scanning calorimetry analysis demonstrated that the BBPI/HPMC/ACs microparticles have greater thermal stability than the individual wall materials. In vitro anthocyanin release study showed controlled and sustained release under simulated gastrointestinal conditions, especially with the all BBPI/HPMC/ACs matrix. The results suggest that combining (10% BBPI and 1.5% HPMC) forms an effective wall system for microencapsulating anthocyanins, with potential applications in developing functional foods and preserving natural colourants.

Graphical Abstract