Galangin-loaded zein/pectin Nanoparticles: Characterization, stability, and application for β-carboline mitigation in braised lamb

Galangin (Gal), a hydrophobic flavonoid prevalent in galangal, exhibits remarkable inhibitory effects against the formation of β -carboline, a subclass of heterocyclic amines. However, its poor aqueous water solubility hinders its application in water-based food systems, such as braised meats. To address this issue, Gal-loaded zein/pectin nanoparticles (ZGP-NPs) were designed to integrate the potential inhibitory effects of Gal and pectin against HAs formation while improving Gal dispersion in aqueous systems. The nanoparticle formulation was optimized, achieving high encapsulation efficiency (96.07%) and loading capacity (7.93%) at a Gal concentration of 2 mg/mL. Microstructural and physicochemical characterization revealed successful encapsulation, yielding uniform spherical particles with an average size of 123.42 nm. ZGP-NPs demonstrated satisfactory stability across different chemical and physical conditions. In brine models and braised lamb applications, ZGP-NPs significantly suppressed β -carboline formation, achieving 35.43–68.30% (free type) reductions in β -carbolines in brine model systems, and 10.58–28.24% (free type) and 31.72–55.22% (free + bounded type) reductions in braised lamb. Mechanistic insights suggest that ZGP-NPs may suppress β -carboline generation via trapping of aldehydes (precursors for β -carboline formation), free radical scavenging, and direct binding of β -carbolines. This work demonstrates a pioneering strategy for mitigating HAs using polyphenol-encapsulated nanoparticles, providing a novel, efficient, and cost-effective approach for improving meat safety.