Nanophytotein: functional phytochemical-protein nanoparticles

Md.A. Razzak, S.S. Choi
Myongji University,
Korea

Keywords: phytochemical, protein, nanoparticle, antibacterial, antioxidant

Summary:

Phytochemicals extracted from pharmaceutical or edible plants have been widely used as functional food ingredients or natural food additives for the improvement of preservation and sensory quality. Recently, a number of studies about disease-prevention efficacy of plant-origin phytochemicals have been extensively demonstrated focusing on antioxidant, anticancer, anti-inflammatory, antimicrobial, wound healing and anti-apoptosis. However, phytochemical’s lower solubility and stability in biological system lead to a lower bioavailability. In this study, we encapsulated plant-origin phytochemical extracts with a size less than 200 nm using food protein. Egg white protein and plant protein have successfully bound with phytochemicals with resulting in monodispersed stable nanoparticles through hydrophobic intermolecular interactions. UV/Vis spectra and fluorescence quenching of these nano phytochemical-protein (nanophytotein) indicated that 90% of phytochemicals retained their stability for 12 hours. Nanophytotein showed stronger antibacterial and antioxidant activity than plant extracts without encapsulation. Results demonstrate that nanophytotein has a great potential for functional food ingredients or food additives with enhanced bioavailability and food preservation.