Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil

Siddiquy M 1 , Al-Maqtari QA 2 , Ghamry M 3 , Othman N 4 , Li J 5 , Hlaing KSS 6 Show all authors , Zhang L 7

Affiliations 

  • 1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China
  • 2 Micro-Pollutant Research Centre (MPRC), Faculty of Civil Engineering and Built Environment, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia; Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen
  • 3 Food Technology Department, Faculty of Agriculture, 13736 Moshtohor, Benha University, Egypt; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
  • 4 Micro-Pollutant Research Centre (MPRC), Faculty of Civil Engineering and Built Environment, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia
  • 5 College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
  • 6 School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
  • 7 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: lianfu@jiangnan.edu.cn
Int J Biol Macromol, 2025 Jan 15.
PMID: 39824431 DOI: 10.1016/j.ijbiomac.2025.139959

Abstract

This study investigated the potential of Maillard reaction products (MRPs) derived from mung bean protein isolate (MBPI) and peach gum (PG) conjugates as wall materials for microencapsulating chia seed oil (CSO). Four formulations (MMRP1%-4%) were prepared using spray-drying and compared to a commercial sample (CMMRP). The MMRP4% formulation exhibited the highest encapsulation yield (91 %) and encapsulation efficiency (96 %), along with favorable physical properties, including a spherical shape and smooth surface. All formulation showed significantly greater stability during storage at 4 °C compared to 25 °C. After 30 days of storage, the MMRP4% formulation exhibited significantly higher oxidative stability, as evidenced by lowest peroxide values (0.3 and 0.24 mEq O2/kg CSO at 4 °C and 25 °C, respectively). Furthermore, the MMRP4% formulation displayed the slowest decrease in DPPH radical scavenging activity, reaching 6.6 % at 4 °C and 10.4 % at 25 °C after 30 days, compared to 14.2 % and 20.9 % for CMMRP samples, correspondingly. Molecular dynamics simulations confirmed the effectiveness of MRPs as encapsulants for CSO. Overall, the results suggest that CSO microencapsulated with MRPs of MBPI-PG can be a valuable addition to various food products for long-term storage.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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