Enhanced Stability and Bioavailability of Defatted Cricket Protein Hydrolysates Encapsulated in Alginate-Coated Liposomes

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dc.contributor.authorChotphruethipong, Lalita
dc.contributor.authorBenjakul, Soottawat
dc.contributor.authorAluko, Rotimi E.
dc.contributor.authorSenphan, Theeraphol
dc.contributor.authorHutamekalin, Pilaiwanwadee
dc.contributor.authorSinthusamran, Sirima
dc.date.accessioned2026-08-06T10:55:05Z
dc.date.available2026-08-06T10:55:05Z
dc.date.issued2026-04-01
dc.description.abstractThe practical application of protein hydrolysates as functional food ingredients is frequently obstructed by their inherent structural instability. To circumvent this limitation, liposomal encapsulation has emerged as a sophisticated strategy to bolster the bioactivity and integrity of cricket-derived proteins. In this study, varying concentrations (1–4% w/v) of defatted cricket protein hydrolysate (DCPH) were integrated into vesicles composed of soy lecithin and cholesterol. The highest encapsulation efficiency (EE) was observed at a 2% DCPH loading capacity, yielding a significant result of 88.18% (p < 0.05). Subsequent coating with sodium alginate (SA) at 0.1–0.3% (w/v) resulted in an increase in particle size and a more pronounced negative surface charge. When maintained at 4 °C over a 24-day duration, the SA-coated liposome (SA-L-2%DCPH) exhibited superior stability compared to its uncoated (L-2%DCPH) counterpart. Also, the digest derived from the SA-L-2%DCPH exhibited significantly enhanced transepithelial permeability across the Caco-2 cell monolayer, indicated by the higher protein content and ABTS radical scavenging activity. Thus, sodium alginate-coated liposomes serve as a promising delivery system for encapsulating DCPH both during storage stability and in the gastrointestinal digestion system.
dc.identifier.citationFoods, 15(8), 2026
dc.identifier.doi10.3390/foods15081345
dc.identifier.issn23048158
dc.identifier.other2-s2.0-105037095217
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17983
dc.sourceFoods
dc.subjectalginate
dc.subjectbioavailability
dc.subjectcoating
dc.subjectcricket
dc.subjectliposome
dc.subjectprotein hydrolysate
dc.subjectstability
dc.titleEnhanced Stability and Bioavailability of Defatted Cricket Protein Hydrolysates Encapsulated in Alginate-Coated Liposomes
dc.typeArticle

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