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<p>To enhance the stability of chlorogenic acid (CA), pea protein isolate (PPI)-CA microcapsules fabricated by anti-solvent precipitation were dried by freeze-drying (FD), microwave freeze-drying (MFD) and spray drying (SD) methods. The characterization of CA-loaded PPI microcapsules was conducted by using scanning electron microscopy, particle size analyzer, fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry, X-ray diffraction (XRD) and antioxidant activity assays. Results suggested that the PPI-CA microcapsules dried by MFD had the tapped density (0.56&#xa0;g/cm<sup>3</sup>) and highest bulk density (0.42&#xa0;g/cm<sup>3</sup>), which were 24.4% and 31.3% higher than those of microcapsules dried by FD. The particle size of dried PPI-CA microcapsules was in the order of MFD (61.36 ± 4.20&#xa0;µm) &gt; FD (54.5 ± 5.29&#xa0;µm) &gt; SD (8.96 ± 4.96&#xa0;µm). The PPI-CA microcapsules dried by SD had spherical structure while MFD and FD made the microcapsules exhibit irregularly shaped block structures. The dried PPI-CA microcapsules displayed endothermic peaks ranged from 85&#xa0;°C to 93&#xa0;°C, respectively, which was higher than that of CA alone (76&#xa0;°C). The XRD spectra of PPI-CA microcapsules dried by SD, FD and MFD showed no distinct characteristic peaks of CA. The microcapsules dried by MFD displayed the best scavenging ABTS radical activity (63%) and DPPH radical (67.2%), which were 15.8% and 33.5% higher than those of FD-dried microcapsules, respectively. The PPI-CA microcapsules dried by MFD exhibited the lowest release ratio of CA at the ending of simulated intestinal fluid digestion phase among the three drying method. Therefore, MFD could be adopted to dry PPI-CA microcapsules to enhance the antioxidant activity and stability of CA in vitro digestion. This study provides valuable references for constructing CA delivery systems in functional food and pharmaceutical applications.</p> Graphic Abstract <p></p>

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Effects of different drying methods on the physical properties, microstructure, and antioxidant activity of pea protein isolate-loaded chlorogenic acid microcapsules

  • 期刊论文

  • 发表日期：

    2026年1月18日

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  • Yinuo Zhang,
  • Weiwei Cao,
  • Xinyu Wei,
  • Tongxiang Yang,
  • Linlin Li,
  • Wenchao Liu,
  • Junliang Chen,
  • Guangyue Ren,
  • Zhongxiang Fang,
  • Xu Duan

摘要

To enhance the stability of chlorogenic acid (CA), pea protein isolate (PPI)-CA microcapsules fabricated by anti-solvent precipitation were dried by freeze-drying (FD), microwave freeze-drying (MFD) and spray drying (SD) methods. The characterization of CA-loaded PPI microcapsules was conducted by using scanning electron microscopy, particle size analyzer, fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry, X-ray diffraction (XRD) and antioxidant activity assays. Results suggested that the PPI-CA microcapsules dried by MFD had the tapped density (0.56 g/cm3) and highest bulk density (0.42 g/cm3), which were 24.4% and 31.3% higher than those of microcapsules dried by FD. The particle size of dried PPI-CA microcapsules was in the order of MFD (61.36 ± 4.20 µm) > FD (54.5 ± 5.29 µm) > SD (8.96 ± 4.96 µm). The PPI-CA microcapsules dried by SD had spherical structure while MFD and FD made the microcapsules exhibit irregularly shaped block structures. The dried PPI-CA microcapsules displayed endothermic peaks ranged from 85 °C to 93 °C, respectively, which was higher than that of CA alone (76 °C). The XRD spectra of PPI-CA microcapsules dried by SD, FD and MFD showed no distinct characteristic peaks of CA. The microcapsules dried by MFD displayed the best scavenging ABTS radical activity (63%) and DPPH radical (67.2%), which were 15.8% and 33.5% higher than those of FD-dried microcapsules, respectively. The PPI-CA microcapsules dried by MFD exhibited the lowest release ratio of CA at the ending of simulated intestinal fluid digestion phase among the three drying method. Therefore, MFD could be adopted to dry PPI-CA microcapsules to enhance the antioxidant activity and stability of CA in vitro digestion. This study provides valuable references for constructing CA delivery systems in functional food and pharmaceutical applications.

Graphic Abstract