AUTHOR(S) / AUTOR(I): Jelena Mijalković, Neda Pavlović, Marija Korićanac, Ivana Gazikalović, Nevena Ognjanović, Zorica Knežević-Jugović
DOI: 10.46793/SBT30.60JM
ABSTRACT / SAŽETAK:
This research provides constructive information on the correlation between the nanoparticulation process and the properties of protein-based nanoparticles, achieving a precise control of particle size, uniformity, surface charge, and hydroxocobalamin encapsulation possibilities. RuBisCO-rich protein fraction was isolated from pumpkin leaves and was proved to serve as a matrix for the gelation-, pH-, and desolvation-driven assembled nanoparticles. Hydroxocobalamin, as a model of nutrient, was encapsulated successfully into the nanoparticles derived via cold gelation (54%) and antisolvent precipitation (52%) processes, which have the greatest potential for the fabrication of stable nanoparticle structures (127 and 282 nm, -16.3 and -18.4 mV, respectively).
KEYWORDS / KLJUČNE REČI:
pumpkin leaves, proteins, RuBisCO, nanostructures, cobalamin
ACKNOWLEDGEMENT / PROJEKAT:
The research presented in this article is part of MultiPromis #GRANT No. 7751519 financially supported by the Science Fund of the Republic of Serbia, and the Ministry of Science, Technological Development and Innovation of the Republic of Serbia, Projects Contract No. 451-03-65/2024-03/200135 and 451-03- 66/2024-03/200287.
REFERENCES / LITERATURA:
- Habibi N., Mauser A., Ko Y., Lahann, J. (2022). Protein nanoparticles: uniting the power of proteins with engineering design approaches. Advanced Science. 9(8), 2104012.
- Heppner S., Livney Y. D. (2023). Green leaves as a promising source for sustainable food protein: Seeking the productivity-functionality balance. Trends in Food Science & Technology. 142, 104207.
- Mao Y., Huang W., Jia R., Bian Y., Pan M. H., Ye X. (2023). Correlation between protein features and the properties of pH-driven-assembled nanoparticles: Control of particle size. Journal of Agricultural and Food Chemistry. 71(14), 5686-5699.
- Mijalković J., Šekuljica N., Jakovetić Tanasković S., Petrović P., Balanč B., Korićanac M., Đorđević V., Bugarski B., Knežević-Jugović Z. (2024). Ultrasound as Green Technology for the Valorization of Pumpkin Leaves: Intensification of Protein Recovery. Molecules. 29(17), 4027.
- Munialo C. D. (2024). A review of alternative plant protein sources, their extraction, functional characterisation, application, nutritional value and pinch points to being the solution to sustainable food production. International Journal of Food Science and Technology. 59(1), 462-472.
- Nawaz M.A., Kasote D.M., Ullah N., Usman K., Alsafran M. (2024). RuBisCO: A sustainable protein ingredient for plant-based foods. Frontiers in Sustainable Food Systems. 8, 1389309.
- Perović M. N., Knežević-Jugović Z. D., Antov M. G. (2024). Heat-induced nanoparticles from pumpkin leaf protein for potential application as β– carotene carriers. Future Foods. 9, 100310.
- Petrović P., Balanč B., Mijalković J., Đukić T., Bošković S., Đorđević V., Bugarski B., Nedović V., & Knežević-Jugović Z. (2024). Complexation with Alginate in Pumpkin Leaf Protein Solutions for the Encapsulation of Folic Acid: The Effect of Extraction Protocols. Foods. 13(22), 3695.