Tannic acid is a big deal in the food world. It can boost the power of proteins. This is especially true when it's used to create tiny particles called nanoparticles. These nanoparticles are made from zein and casein, two common proteins. The process involves a clever use of pH levels to bind tannic acid to these proteins. The result is a new type of nanoparticle that's smaller, more stable, and has a more uniform shape.

The addition of tannic acid makes a big difference. It shrinks the size of the nanoparticles from 93 to 74 nanometers. This might not sound like much, but it's a significant change at such a tiny scale. The nanoparticles also become more stable and uniform. This is important for their use in food systems. The stability is measured by something called zeta potential, which is a fancy way of saying how well the particles stay together. In this case, the zeta potential is -48 mV, which is quite good.

The binding of tannic acid to the proteins is confirmed through a method called SDS-PAGE. This shows that the tannic acid has a strong affinity for the proteins, binding at a rate of 66-93%. This binding causes changes in the structure of the proteins. These changes are not just physical but also affect how the proteins behave. For instance, the antioxidant activities of these nanoparticles are greatly enhanced. They can neutralize harmful substances like DPPH and ABTS+ more effectively. This makes them very useful in food systems.

The potential applications of these nanoparticles are vast. They can be used in emulsions, gels, and even food packaging. This is because they offer enhanced antioxidant properties. Antioxidants are important because they help to protect the body from damage by harmful molecules called free radicals. By incorporating these nanoparticles into food systems, it's possible to create more nutritious and stable food products.

The food industry is always looking for new ways to improve the quality and safety of food. This new type of nanoparticle could be a game-changer. It shows how the combination of natural compounds like tannic acid and proteins can lead to innovative solutions. The key is understanding how these compounds interact and how to harness their properties for the benefit of consumers.

How Tannic Acid Boosts Protein Power in Food

Actions