Co-encapsulation of borage seed oil and peppermint oil blends within ultrasound-assisted soy protein isolate/purity gum ultra complex nanoparticles: Fabrication, structural interaction mechanisms, and in vitro digestion studies

• Published in: Food chemistry 2025-01, Vol.463 (Pt 2), p.141239, Article 141239
• Main Authors: Rehman, Abdur, Khalifa, Ibrahim, Rasheed, Hafiz Abdul, Iqbal, Muhammad Waheed, Shoaib, Muhammad, Wang, Junxia, Zhao, Yongjun, Liang, Qiufang, Zhong, Mingming, Sun, Yufan, Alsulami, Tawfiq, Ren, Xiaofeng, Miao, Song
• Format: Article
• Language: English
• Subjects: Borage seed and peppermint oil blends; Co-encapsulation; Digestion; Drug Compounding; gamma-Linolenic Acid; In vitro digestion; Mentha piperita - chemistry; Molecular Docking Simulation; Nanoparticles - chemistry; Particle Size; Plant Gums - chemistry; Plant Oils - chemistry; Seeds - chemistry; Soybean Proteins - chemistry; SPI-PGU complex nanoparticles; Structural interaction mechanisms
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141239

This study aimed at co-encapsulating borage seed oil (BSO)- and peppermint oil (PO) blends in ultrasound-assisted complex nanoparticles stabilized by soy protein isolate (SPI) and purity gum ultra (PGU) in different ratios: SPI/PGU-1:0 (NP1), 0:1 (NP2), 1:1 (NP3), 1:3 (NP4), and 3:1 (NP5). The BSO- and PO-loaded SPI/PGU complex nanoparticles (BP-loaded SPNPs) coded as NP4 (SPI-PGU-1:3) revealed a zeta potential of −33.27 mV, a PDI of 0.14, and the highest encapsulation efficiency (81.38 %). The main interactions observed among SPI, PGU, BSO, PO, and a blend of BSO and PO, as determined by FTIR and molecular docking, involved hydrophobic effects, electrostatic attraction, and H-bonding. These interactions played crucial roles in the production of BP-loaded SPNPs. XRD results validated the alterations in the structure of BP-loaded SPNPs caused by varying proportions of SPI and PGU. The thermal capacity of BP-loaded SPNPs (NP4), as determined by TGA, exhibited the lowest amount of weight loss compared to other BP-loaded SPNPs. Morphological results revealed that NP4 and NP5 exhibited a spherical surface and two distinguishable layers, indicating successful coating of PGU onto the droplet surface. In addition, BP-loaded SPNPs (NP4) exhibited a higher antioxidant effect due to their improved progressive release and prolonged release of co-encapsulated BSO and PO during in vitro digestion. The comprehensive investigation of the co-encapsulation of BSO and PO in complex nanoparticles, dietary supplements, and double-layered emulsified systems provides valuable insights into the development of functional foods. [Display omitted] •For the first time, BSO and PO were successfully co-encapsulated within SPI-PGU stabilized nanoparticles (BP-SPNPs).•Hydrophobic interactions and hydrogen bonds influenced the binding mechanism between SPI and PGU.•Concentrations of PGU significantly influenced particle properties, oxidative stability, and encapsulation efficiency.•BP-SPNPs containing SPI-PGU-1:3 exhibited a prolonged release of co-encapsulated BSO and PO during in vitro digestion.•For co-encapsulation purposes, BP-SPNPs proved to be an efficient co-delivery vehicle.