Impact of sterol stabilizers (cholesterol, beta-sitosterol, gamma-oryzanol) on the physicochemical and antioxidant properties of hempseed protein hydrolysate-loaded nanoliposomes

Applied Food Research 2026 Open access

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Authors: Muhammad Huzaifa Salem, Akram Pezeshki, Babak Ghanbarzade, Hamed Hamishehkar, Maryam Mohammadi
DOI: 10.1016/j.afres.2026.101981
Cited by: 1
References: 64

Abstract

In this study, the effect of three different stabilizers; cholesterol (CHO), beta-sitosterol (BSITO) and gamma-oryzanol (GO) on the production of nanoliposomes (NLs)-loaded with hemp protein hydrolysate (HPH) and their antioxidant activity was investigated. HPHs produced using Pepsin from hemp protein concentrate showed improved antioxidant potential (two- to three-fold increase in several evaluated parameters). The findings showed that the particle size of the NLs was monomodal and in the nanoscale (

Fields of Study & Subjects

Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides Cholesterol and Lipid Metabolism

Publication details

Journal / source
Applied Food Research
Publisher
Elsevier BV
Volume
6
Issue
1
Pages
101981–101981
Publication date
8 April 2026
Language
EN