Preparation and characterization of modified sunflower meal protein-quercetin nanoparticles: Shelf-life study of seasoned lamb kebabs.

This study developed a quercetin (Que) nanoencapsulation system (PU-SMP-Que) using phosphorylated and ultrasonicated sunflower meal protein (PU-SMP) as the carrier. At a protein-polyphenol mass ratio of 15:1, the spherical PU-SMP-Que nanoparticles exhibited an average diameter of 175.3 nm, a polydispersity index of 0.351, and a high encapsulation efficiency of 98.09 %. Spectroscopic and X-ray diffraction analyses confirmed the incorporation of Que into amorphous PU-SMP matrices through hydrogen bonding, electrostatic, hydrophobic, and van der Waals interactions. Nanoencapsulation significantly enhanced the antioxidant capacity and antibacterial efficacy of Que, along with favorable sustained-release characteristics. Furthermore, the application of PU-SMP-Que nanoparticles to seasoned lamb skewers significantly reduced lipid oxidation and microbial proliferation, maintained pH, water-holding capacity, and delayed color and texture deterioration, extending the shelf life from 4-5 to 10 d. These findings indicate that PU-SMP-Que nanoparticles are a simple and promising composite transport system with a strong potential for meat preservation.