Fortification of Apple Juice With Tanshinone‐Loaded Pectin–Zein Nanoparticles for Enhanced Nutritional and Antioxidant Attributes

This study focused on the development and characterization of zein–pectin nanoparticles designed to encapsulate tanshinones, which are natural antioxidants found in the roots of Salvia subg. Perovskia . The researchers aimed to evaluate the effects of these nanoparticles on apple juice. T/Z/P NPs were added to the apple juice at concentrations of 200–400 ppm, and the physicochemical stability, antioxidant capacity, color, and turbidity of the fortified juice were monitored at 4°C over a period of 30 days. The results showed that apple juice enriched with 200 ppm of nanoparticles exhibited better stability, with particle sizes measuring 0.16 ± 0.00 μ m and zeta potential remaining consistently below –30 mV. Additionally, there was a retention of 77.32 % ± 0.12 % of the tanshinones. The encapsulation process significantly increased both the total phenolic content and antioxidant capacity of the juice. Although the addition of nanoparticles led to a notable increase in turbidity, the change in color of the apple juice was minimal. Overall, the findings indicate that pectinate nanocarriers can effectively preserve tanshinones and enhance the functional properties of apple juice. However, the study also highlights the importance of considering visual characteristics when formulating beverages.