Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol.

Fei-Ping Chen, Nian-Qing Kong, Ling Wang, Zheng Luo, Juan Yin, Yulong Chen

Food chemistry 2021 Jan 01

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The complexation of thymol with soy protein isolate (SPI) at various mixing mass ratios, as well as some physicochemical characteristics, stability and antibacterial properties of the resultant complexes, was evaluated. The loading capacity of thymol in complexes formed at a mixing mass ratio of 2.5:12 was 10.36%, and the particles were spherical with a z-average diameter less than 110 nm. Fluorescence spectroscopy results indicated the SPI-thymol nanocomplexes were formed mainly through hydrophobic interactions. Upon nanocomplexation, the solubility, sustained release, thermal stability and antibacterial activity of thymol were greatly improved. Moreover, the encapsulation efficiency and solubility of thymol in complexes were improved with the increasing mixing mass ratio, while the stability and antibacterial activity of thymol were not significantly different among all the complexes. These findings suggest that SPI could be used as a nanocarrier for improving solubility and stability of thymol. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Fei-Ping Chen, Nian-Qing Kong, Ling Wang, Zheng Luo, Juan Yin, Yulong Chen. Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol. Food chemistry. 2021 Jan 01;334:127594