Influence of Zein-Fucoidan Nanoparticles Loaded with Curcumin on the Maillard Reaction Between Casein and Lactose

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.