Nanoliposomal encapsulation of chia protein hydrolysates: Physicochemical stability, in vitro release, bioaccessibility, and cytotoxicity.
- 2026-03
- Food chemistry 504
- PubMed: 41558329
- DOI: 10.1016/j.foodchem.2026.147982
Study Design
- Methods
- Encapsulation of chia protein hydrolysates into nanoliposomes at concentrations 2-12 mg/mL; characterization of particle size, PDI, zeta potential; in vitro release studies over 24 h; bioaccessibility and cytotoxicity assays.
- Duration
- 24 h
This study explored the encapsulation of chia protein hydrolysates (CPH) from defatted chia flour (DCF) into nanoliposomes at concentrations ranging from 2 to 12 mg/mL, aiming to enhance their stability and bioaccessibility for potential uses in functional foods and nutraceuticals. The nanoencapsulated chia protein hydrolysates (nCPH) exhibited favourable physicochemical properties, including particle sizes ranging from 76.29 to 122.87 nm, a polydispersity index (PDI) of 0.19 to 0.51, and a zeta potential between -55.83 to -34.16 mV. The highest encapsulation efficiency of 75.61% was achieved at a concentration of 5 mg/mL CPH, which was selected for subsequent evaluation. In vitro release studies demonstrated that the nanoliposomes facilitate controlled release of bioactive peptides, with nCPH exhibiting a more gradual and sustained release (59.51%) compared to free-CPH (87.50%) over 24 h. Furthermore, the encapsulation enhanced antioxidant and antihypertensive bioaccessibility, with no cytotoxic effects observed up to a concentration of 2 mg/mL. Storage at 4 °C preserved their physicochemical properties, as well as antioxidant and antihypertensive activities. These findings highlight the potential of nanoliposomal encapsulation as a novel approach to enhance the functional properties of chia peptides, offering sustainable solutions for bioactive delivery in food and nutraceutical formulations.
Research Insights
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