Evaluation of antioxidant properties, sensory profile of encapsulated spice oleoresins and molecular docking studies for the anti-depressive potential of their active components

Rajashri, Kulal and Sudheer Kumar, Yannam and Chandankumar Kabbare, Puttaswamy and Babasaheb Bhaskarrao, Borse and Muthukumar Serva Peddha, Peddha (2025) Evaluation of antioxidant properties, sensory profile of encapsulated spice oleoresins and molecular docking studies for the anti-depressive potential of their active components. Journal of Food Bioscience, 68. pp. 1-19.

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Abstract

This study aims to investigate the antioxidant potential, bioactive retention, and antidepressant effects of native and encapsulated oleoresins from pepper, turmeric, and chili to enhance their therapeutic efficacy. The major challenge in utilizing spice oleoresins is their low bioavailability and stability, which this study addresses through nano-encapsulation using hydroxypropyl beta-cyclodextrin (HPBCD). The encapsulated oleoresins were evaluated for their total polyphenol, flavonoid content, and antioxidant activity, revealing that turmeric oleo- resin (TOR) demonstrated the highest antioxidant potential, followed by chili (COR) and pepper (POR). How- ever, nano-encapsulation reduced antioxidant activity by 50–60 %, although it significantly improved the stability and bioavailability of bioactives. Molecular docking studies further confirmed strong binding affinities between bioactive compounds (piperine, curcumin, and capsaicin) and depression-related proteins, including serotonin, Brain-Derived Neurotrophic Factor (BDNF), and Monoamine Oxidase (MAO), indicating potential antidepressant effects. This study highlights the novelty of nano-encapsulation in enhancing the bioactivity and therapeutic potential of spice oleoresins, offering promising insights for developing natural antidepressant formulations or functional foods to combat depression and neurodegenerative disorders.

Item Type:	Article
Uncontrolled Keywords:	Spice oleoresins, Encapsulation, Antioxidant activity Polyphenols, Molecular docking, Depression
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 06 Sensory Science 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry Lipid Science and Traditional Foods Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	24 Jun 2025 09:26
Last Modified:	24 Jun 2025 09:26
URI:	http://ir.cftri.res.in/id/eprint/19574

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