Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying

Taxifolin (TXL) is a minor bioactive compound from the polyphenol class that may significantly impact human metabolism when included in food products. However, its application is limited by a bitter taste and low bioavailability. We hypothesized that encapsulating TXL in whey proteins using thermome...

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Главные авторы:	Borisenko, A. A., Борисенко, А. А., Bobrysheva, T. N., Бобрышева, Т. Н., Zolotoreva, M. S., Золоторева, М. С., Anisimov, G. S., Анисимов, Г. С., Alexeev, D. G., Алексеев, Д. Г., Razinkova, V. G., Разинькова, В. Г., Greseva, E. G., Гресева, Е. Г., Avanesyan, S. S., Аванесян, С. С., Sizonenko, M. N., Сизоненко, М. Н.
Формат:	Статья
Язык:	English
Опубликовано:	Elsevier B.V. 2025
Темы:	Antioxidant activity Α-Lactalbumin Microcapsules Molecular modeling Polyphenols Taxifolin crystals Β-Lactoglobulin
Online-ссылка:	https://dspace.ncfu.ru/handle/123456789/30527
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spelling	ir-123456789-305272025-06-19T08:42:03Z Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying Borisenko, A. A. Борисенко, А. А. Bobrysheva, T. N. Бобрышева, Т. Н. Zolotoreva, M. S. Золоторева, М. С. Anisimov, G. S. Анисимов, Г. С. Borisenko, A. A. Борисенко, А. А. Alexeev, D. G. Алексеев, Д. Г. Razinkova, V. G. Разинькова, В. Г. Greseva, E. G. Гресева, Е. Г. Avanesyan, S. S. Аванесян, С. С. Sizonenko, M. N. Сизоненко, М. Н. Antioxidant activity Α-Lactalbumin Microcapsules Molecular modeling Polyphenols Taxifolin crystals Β-Lactoglobulin Taxifolin (TXL) is a minor bioactive compound from the polyphenol class that may significantly impact human metabolism when included in food products. However, its application is limited by a bitter taste and low bioavailability. We hypothesized that encapsulating TXL in whey proteins using thermomechanical mixing or spray drying could effectively mask its bitterness and enhance bioavailability. Computational simulations indicated that each molecule of β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) can bind at least one TXL molecule. Consequently, experiments used an equimolar ratio of whey proteins to TXL (1:1). Thermomechanical stirring of liquid whey protein concentrate (WPC) at 80 ± 2 °C followed by lyophilisation formed protein aggregates up to 160 μm in size, incorporating large TXL crystals. Encapsulation efficiency was 63 ± 3 %, and the bitter flavour remained unmasked. In contrast, encapsulation via spray drying achieved up to 71 ± 2 % efficiency at an inlet air temperature of 150 °C. The resulting WPC microcapsules, up to 30 μm in size, did not contain large TXL crystals, and bitterness was fully masked. This aligns with the observed reduction in TXL's antioxidant activity. After disrupting WPC microcapsules with ethanol, antioxidant activity of the polyphenol was nearly fully restored. These findings suggest that when such microcapsules are ingested with food, the antioxidant activity of TXL will be expressed in the intestine following proteins breakdown. The results may support the development of novel food products containing whey proteins with encapsulated TXL. 2025-06-19T08:39:21Z 2025-06-19T08:39:21Z 2025 Статья Borisenko A.A., Bobrysheva T.N., Zolotoreva M.S., Anisimov G.S., Borisenko A.A., Alexeev D.G., Razinkova V.G., Greseva E.G., Avanesyan S.S., Sizonenko M.N., Ulrih N.P., Dzinamarira I.S. Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying // Food Chemistry: Molecular Sciences. - 2025. - 10. - art. no. 100261. - DOI: 10.1016/j.fochms.2025.100261 https://dspace.ncfu.ru/handle/123456789/30527 en Food Chemistry: Molecular Sciences application/pdf application/pdf Elsevier B.V.
institution	СКФУ
collection	Репозиторий
language	English
topic	Antioxidant activity Α-Lactalbumin Microcapsules Molecular modeling Polyphenols Taxifolin crystals Β-Lactoglobulin
spellingShingle	Antioxidant activity Α-Lactalbumin Microcapsules Molecular modeling Polyphenols Taxifolin crystals Β-Lactoglobulin Borisenko, A. A. Борисенко, А. А. Bobrysheva, T. N. Бобрышева, Т. Н. Zolotoreva, M. S. Золоторева, М. С. Anisimov, G. S. Анисимов, Г. С. Borisenko, A. A. Борисенко, А. А. Alexeev, D. G. Алексеев, Д. Г. Razinkova, V. G. Разинькова, В. Г. Greseva, E. G. Гресева, Е. Г. Avanesyan, S. S. Аванесян, С. С. Sizonenko, M. N. Сизоненко, М. Н. Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying
description	Taxifolin (TXL) is a minor bioactive compound from the polyphenol class that may significantly impact human metabolism when included in food products. However, its application is limited by a bitter taste and low bioavailability. We hypothesized that encapsulating TXL in whey proteins using thermomechanical mixing or spray drying could effectively mask its bitterness and enhance bioavailability. Computational simulations indicated that each molecule of β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) can bind at least one TXL molecule. Consequently, experiments used an equimolar ratio of whey proteins to TXL (1:1). Thermomechanical stirring of liquid whey protein concentrate (WPC) at 80 ± 2 °C followed by lyophilisation formed protein aggregates up to 160 μm in size, incorporating large TXL crystals. Encapsulation efficiency was 63 ± 3 %, and the bitter flavour remained unmasked. In contrast, encapsulation via spray drying achieved up to 71 ± 2 % efficiency at an inlet air temperature of 150 °C. The resulting WPC microcapsules, up to 30 μm in size, did not contain large TXL crystals, and bitterness was fully masked. This aligns with the observed reduction in TXL's antioxidant activity. After disrupting WPC microcapsules with ethanol, antioxidant activity of the polyphenol was nearly fully restored. These findings suggest that when such microcapsules are ingested with food, the antioxidant activity of TXL will be expressed in the intestine following proteins breakdown. The results may support the development of novel food products containing whey proteins with encapsulated TXL.
format	Статья
author	Borisenko, A. A. Борисенко, А. А. Bobrysheva, T. N. Бобрышева, Т. Н. Zolotoreva, M. S. Золоторева, М. С. Anisimov, G. S. Анисимов, Г. С. Borisenko, A. A. Борисенко, А. А. Alexeev, D. G. Алексеев, Д. Г. Razinkova, V. G. Разинькова, В. Г. Greseva, E. G. Гресева, Е. Г. Avanesyan, S. S. Аванесян, С. С. Sizonenko, M. N. Сизоненко, М. Н.
author_facet	Borisenko, A. A. Борисенко, А. А. Bobrysheva, T. N. Бобрышева, Т. Н. Zolotoreva, M. S. Золоторева, М. С. Anisimov, G. S. Анисимов, Г. С. Borisenko, A. A. Борисенко, А. А. Alexeev, D. G. Алексеев, Д. Г. Razinkova, V. G. Разинькова, В. Г. Greseva, E. G. Гресева, Е. Г. Avanesyan, S. S. Аванесян, С. С. Sizonenko, M. N. Сизоненко, М. Н.
author_sort	Borisenko, A. A.
title	Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying
title_short	Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying
title_full	Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying
title_fullStr	Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying
title_full_unstemmed	Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying
title_sort	analysis of the mechanisms and efficiency of taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying
publisher	Elsevier B.V.
publishDate	2025
url	https://dspace.ncfu.ru/handle/123456789/30527
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Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying

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