Nano-encapsulation of isolated lactoferrin from camel milk in starch nanoparticles: characterisation and retention of antidiabetic activity during <i>in vitro</i> digestion

Abstract Starch nanoparticles have been widely used as a carrier material for the encapsulation of lactoferrin (Lf). In this study, Lf was extracted from camel milk through the alkali precipitation method and loaded onto starch nanoparticles and its impact on the retention of antidiabetic activity was evaluated. Starch nanoparticles were prepared from underutilised sources such as arrowhead (Ar), bracken (Br), and Kudzu (Kd) using ball-milling process. Particle size, surface charge, structural characteristics, surface morphology, and colour parameters were studied. All the starch nanoparticles encapsulated Lf showed significantly reduced particle size (ranging from 116.8 ± 3.15 to 105.2 ± 2.92 nm) with higher encapsulation efficiency (75.9%–83.87%). Antidiabetic activity through inhibition of α-amylase, α-glucosidase, and dipeptidyl peptidase-IV was retained at a higher level in encapsulated Lf compared to the free-Lf upon simulated in vitro gastrointestinal digestion. The results demonstrated that encapsulated Lf remained intact under gastric conditions and reflects its bioactivity under intestinal conditions. These findings suggested that Lf-encapsulated in starch nanoparticles could be advanced as a favourable delivery system for its potential application as a bioactive and functional protein in the food industry.