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<p>Plant protein-based nanodelivery systems have attracted significant attention due to their high biocompatibility and safety. In this study, a novel encapsulation system for curcumin (CUR) was developed using soy protein isolate (SPI) modified by dual-frequency ultrasound (20/40 kHz) combined with pH shifting (pH 7, 9, 11). The research aimed to elucidate the underlying mechanisms of this combined treatment on the structural and functional properties of SPI-CUR complexes and to evaluate their stability under in vitro digesting conditions. Our findings revealed that alkaline pH treatment primarily improved the encapsulation efficiency and loading amount of CUR, with the highest protein solubility (86.09%) observed at pH 11. Notably, the combination of dual-frequency ultrasound with pH 9 treatment (US9) achieved the highest emulsifying and storage stability, which was directly correlated to the formation of a homogeneous, dense molten globule structure, as visualized by SEM and AFM. Moreover, FTIR, XRD and molecular docking analyses further revealed that hydrogen bonding and hydrophobic interactions were the primary forces mediating SPI-CUR complexes. During in vitro digestion, the US9 group demonstrated the highest CUR bioaccessibility (93.80%), along with sustained release behavior and stronger antioxidant activity. In conclusion, dual-frequency ultrasound combined with pH 9 treatment significantly improves the functional performance of SPI-CUR complexes, offering valuable theoretical insights into the design of plant protein-based delivery systems and broadening their potential applications as food-grade carriers.</p>

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Enhancing Encapsulation and In vitro Digestion Stability of Curcumin by Dual-Frequency Ultrasound Combined with pH shifting with Soy Protein Isolate as a Carrier

  • 期刊论文

  • 发表日期：

    2026年4月13日

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  • Hengpeng Wang,
  • Xiaoyu Liu,
  • Yang Meng,
  • Zhikun Yang,
  • Xiangren Meng

摘要

Plant protein-based nanodelivery systems have attracted significant attention due to their high biocompatibility and safety. In this study, a novel encapsulation system for curcumin (CUR) was developed using soy protein isolate (SPI) modified by dual-frequency ultrasound (20/40 kHz) combined with pH shifting (pH 7, 9, 11). The research aimed to elucidate the underlying mechanisms of this combined treatment on the structural and functional properties of SPI-CUR complexes and to evaluate their stability under in vitro digesting conditions. Our findings revealed that alkaline pH treatment primarily improved the encapsulation efficiency and loading amount of CUR, with the highest protein solubility (86.09%) observed at pH 11. Notably, the combination of dual-frequency ultrasound with pH 9 treatment (US9) achieved the highest emulsifying and storage stability, which was directly correlated to the formation of a homogeneous, dense molten globule structure, as visualized by SEM and AFM. Moreover, FTIR, XRD and molecular docking analyses further revealed that hydrogen bonding and hydrophobic interactions were the primary forces mediating SPI-CUR complexes. During in vitro digestion, the US9 group demonstrated the highest CUR bioaccessibility (93.80%), along with sustained release behavior and stronger antioxidant activity. In conclusion, dual-frequency ultrasound combined with pH 9 treatment significantly improves the functional performance of SPI-CUR complexes, offering valuable theoretical insights into the design of plant protein-based delivery systems and broadening their potential applications as food-grade carriers.