Characteristics of chicken ovalbumin-mulberry wine pomace anthocyanin nanoparticles

ZHANG Lixia;LIU Shujing;ZHANG Chenyan;YU Li;FAN Gongjian;Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences;School of Food and Biological Engineering,Jiangsu University;College of Light Industry and Food Engineering,Nanjing Forestry University;

mulberry wine pomace;;anthocyanin;;chicken ovalbumin;;nanoparticle;;antioxidant ability

As a by-product of mulberry wine brewing,mulberry wine pomace is rich in polyphenols,especially in mulberry anthocyanins,which have a good prospect of development and utilization. The performance of anthocyanins is easily affected by pH,temperature,oxygen,light,metal ions and other factors,which has become the bottleneck of its development and utilization. Studies have found that the stability of anthocyanins could be improved by binding with macromolecular substances such as sugars and proteins. The objective of this study was to investigate the encapsulation rate,appearance morphology,size distribution,Zeta potential and antioxidant activity of chicken ovalbumin( OVA)-mulberry wine pomace anthocyanins nanoparticles,as well as their stability in the simulated gastrointestinal digestive system. In this study,mulberry wine pomace anthocyanins were embedded by OVA to prepare nanoparticles.The nanoparticle formation was characterized using the scanning transmission electron microscope( STEM) and nanoparticles size analyzer. The antioxidant activity was determined by the DPPH and ABTS radical scavenging capacities.The results showed that,while the molar ratio of mulberry wine pomace anthocyanin and OVA was 3 ∶1,OVA could embed the most mulberry wine pomace anthocyanins,and the encapsulation rate reached 82.34%. The mulberry wine pomace anthocyanins interacted with OVA in the phosphate buffer to form nanoparticles with a particle size of about40-45 nm. As the increase of the molar ratio,the particle size of nanoparticles became smaller and the absolute value of Zeta potential increased. OVA-mulberry wine pomace anthocyanin nanoparticles significantly enhanced the DPPH and ABTS free radical scavenging ability compared to the unembed anthocyanins. In the gastric model,OVA-mulberry wine pomace anthocyanin nanoparticles had no significant effect on the anthocyanin stability; in the intestinal modelOVA-mulberry wine pomace anthocyanin nanoparticles had a significant effect on the anthocyanin stability. The unbound anthocyanin decreased by about 83.00% after 4 h,while the OVA-combined anthocyanin content decreased by about 45.00%,indicating that the combination of OVA and mulberry wine pomace anthocyanin had a good protective effect on the antioxidant stability of anthocyanins. The results provided a theoretical basis for the development and utilization of anthocyanin in mulberry wine pomace.