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<p>Lipid oxidation significantly impairs the quality and nutritional integrity of edible oils. This study evaluates the efficacy of hydrolyzed proteins and nanoproteins from sour orange (<i>Citrus aurantium</i>) seeds as natural antioxidants to enhance the oxidative stability of corn oil. Hydrolyzed sour orange proteins (SOSP) were generated using Protamax enzyme at 1%, 2%, and 3% concentrations, achieving a high degree of hydrolysis (89.24% at 2%) and potent antioxidant activity. These proteins were encapsulated into nanoliposomes (NSOSP), characterized by a particle size of 97.99 ± 1.35&#xa0;nm, zeta potential of 17.23 ± 0.94 mV, and encapsulation efficiency of 78.66 ± 1.35%. Six corn oil treatments: control, butylated hydroxyanisole (BHA), and SOSP/NSOSP at 0.5% and 1% Concentrations were subjected to accelerated oxidation at 63&#xa0;°C for 16 days. Oxidative stability was assessed through peroxide value (PV), thiobarbituric acid (TBA), acid value, iodine value, Conjugated dienes and Color index. Treatments with 1% NSOSP outperformed BHA, exhibiting the lowest PV (&lt; 5 meq/kg) and TBA values, effectively mitigating secondary oxidation products like malondialdehyde. These treatments also minimized increases in acid value and conjugated dienes while maintaining color stability. These findings demonstrate that nanoproteins from sour orange seeds offer a safe, effective alternative to synthetic antioxidants, with potential applications in improving the shelf-life and quality of oil-based food products.</p>

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Nanoencapsulated sour orange seed proteins as natural antioxidants: superior oxidative stability in corn oil

  • 期刊论文

  • 发表日期：

    2025年10月18日

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  • Meysam Alipour Espahi,
  • Peiman Ariaii,
  • Mohammad Ahmady,
  • Mahro Esmaeili

摘要

Lipid oxidation significantly impairs the quality and nutritional integrity of edible oils. This study evaluates the efficacy of hydrolyzed proteins and nanoproteins from sour orange (Citrus aurantium) seeds as natural antioxidants to enhance the oxidative stability of corn oil. Hydrolyzed sour orange proteins (SOSP) were generated using Protamax enzyme at 1%, 2%, and 3% concentrations, achieving a high degree of hydrolysis (89.24% at 2%) and potent antioxidant activity. These proteins were encapsulated into nanoliposomes (NSOSP), characterized by a particle size of 97.99 ± 1.35 nm, zeta potential of 17.23 ± 0.94 mV, and encapsulation efficiency of 78.66 ± 1.35%. Six corn oil treatments: control, butylated hydroxyanisole (BHA), and SOSP/NSOSP at 0.5% and 1% Concentrations were subjected to accelerated oxidation at 63 °C for 16 days. Oxidative stability was assessed through peroxide value (PV), thiobarbituric acid (TBA), acid value, iodine value, Conjugated dienes and Color index. Treatments with 1% NSOSP outperformed BHA, exhibiting the lowest PV (< 5 meq/kg) and TBA values, effectively mitigating secondary oxidation products like malondialdehyde. These treatments also minimized increases in acid value and conjugated dienes while maintaining color stability. These findings demonstrate that nanoproteins from sour orange seeds offer a safe, effective alternative to synthetic antioxidants, with potential applications in improving the shelf-life and quality of oil-based food products.