The self-assembly behavior of ovotransferrin nanospheres driven by hydrophobic interaction and their application in astaxanthin fortified almond milk drink.

The self-assembly of food-grade proteins into nanostructures enables precise delivery of active ingredients, enhancing food stability and sensory quality. Here, we develop novel ovotransferrin nanospheres (OVT NSs) using a simple and efficient method under mild reaction conditions. OVT is hydrolyzed into peptides by subtilisin A at 25 °C and pH 7.5; when critical micelle concentration (CMC) exceeds 50 μg/mL, amphiphilic OVT peptides aggregate by hydrophobic interactions and self-assemble into spherical nanomicelles by β-sheet stacking. Mature OVT NSs have internal hollow structure and surface pore structure. Then OVT NSs successfully encapsulate astaxanthin (Ast) through hydrophobic interactions. OVT NSs significantly improve the solubility, stability and antioxidant properties of Ast. Finally, OVT NSs deliver Ast into almond milk to develop functional drink and improve the stability and sensory acceptance of this drink. OVT NSs show great potential for stable functional ingredient delivery and sensory enhancement, aiding industrial development of fortified foods.