Physicochemical Properties and Antioxidant Activity of Ovalbumin-encapsulated Nanoparticles of Kaempferol and Tannic Acid
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Abstract:
To investigate the effect of ovalbumin (OVA) encapsulation on the stability and antioxidant activity of polyphenolic compounds, OVA was used as a delivery carrier, with the hydrophobic polyphenol kaempferol (KAE) and the hydrophilic polyphenol tannic acid (TA) as the active compounds. OVA-TA, OVA-KAE, and OVA-TA-KAE composite nanoparticles were prepared, and their physicochemical properties and antioxidant activities were characterized. The results indicated that OVA exhibited good encapsulation efficiency for both KAE and TA. KAE enhanced the thermal stability of the nanoparticles, while TA improved their structural stability and antioxidant activity, leading to better encapsulation of the two polyphenols by OVA. Particle size, zeta potential, intrinsic fluorescence analysis, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) results showed that KAE/TA were effectively encapsulated within OVA, and the three nanoparticles were structurally stable and uniformly dispersed. OVA formed a good bond with TA, resulting in the highest protein structural stability, with the protein maintaining a stable three-dimensional structure. Differential scanning calorimetry (DSC) analysis indicated that KAE enhanced the thermal stability of the nanoparticle's spatial structure. The total phenol content, DPPH radical scavenging activity, ABTS+ radical scavenging activity, and FRAP antioxidant activity, measured by the Folin-Ciocalteu method, revealed that OVA encapsulation inhibited the degradation of polyphenols. Among them, OVA-TA-KAE exhibited total phenol content and DPPH scavenging activity of 141.33 mg/g and 4909.36 μmol Trolox/g, respectively. This study provides new insights into the loading of KAE/TA in OVA nanoparticles and evaluates the effectiveness and feasibility of OVA encapsulation in protecting the antioxidant activity of KAE and TA.
