Influence of Zein-Fucoidan Nanoparticles Loaded with Curcumin on the Maillard Reaction Between Casein and Lactose
- 1 College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
- 2 School of Basic Medicine, Qilu Medical University, Zibo 255300, Shandong, China
- 3 Rongcheng Taixiang Food Products Co., Ltd, Rongcheng 264309, Shandong, China
Abstract
The influence of curcumin-encapsulated Zein-Fucoidan Nanoparticles (CZFNPs) on the formation of Maillard reaction products (MRP) at the early, intermediate, and advanced stages in a casein-lactose (CN-Le) reaction system was systematically studied. As controls, the effects of Zein-Fucoidan Nanoparticles (ZFNPs) and free Curcumin (Cur) were also evaluated. The results showed that CZFNPs effectively inhibited the formation of fructosamine, Glyoxal (GO), as well as 3-deoxyglucosone (3-DG), markedly decreased the hydrolysis of CN, and consequently decreased the generation of fluorescent products and total Nε-(carboxymethyl) lysine (CML). Moreover, the inhibitory effects increased with the concentration of CZFNPs and heating time. In contrast, ZFNPs and Cur exhibited much weaker inhibitory effects on the formation of MRPs, particularly after 48 h of heating. Furthermore, CZFNPs reduced the 5-Hydroxymethylfurfural (5-HMF) content compared with Cur. Therefore, this work provides additional insights into the application of composite nanoparticles loaded with polyphenols in food.
DOI: https://doi.org/10.3844/ajbbsp.2026.22.02.029
Copyright: © 2026 Shiyang Li, Yufan Liu, Yuanda Song, Zhengpeng Wei, Falan Li, Jinmei Wang and Shao Xuan Yu. This is an open access article distributed under the terms of the
Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
- 46 Views
- 13 Downloads
- 0 Citations
Download
Keywords
- Zein-fucoidan Nanoparticles
- Curcumin
- Maillard Reaction
- Casein
- Lactose