Abstract
The curcumin (CUR) and lycopene (LYC) have been shown to inhibit the activity of α-amylase and α-glucosidase, but the bioaccessibility and stability are affected by the gastrointestinal environment. In this study, the effect of ultrasound-assisted Maillard reaction and free radical induction methods on the formation of a ternary covalent complex of β-lactoglobulin (β-LG)-hyaluronic acid (HA)-chlorogenic acid (CA) was explored. Then the functional characteristics of the complex served as a carrier for delivering CUR and LYC. Results indicated that the surface hydrophobicity was reduced by 38 % and by 24 %, while the emulsifying activity reached 55 % and 49 % in ultrasound-treated β-LG (Uβ-LG)-HA-CA and Uβ-LG-CA-HA, respectively. Compared to the β-LG-HA-CA, the antioxidant capacity of Uβ-LG-HA-CA + CUR/LYC significantly enhanced, with loading rates reaching 89 % and 49 %. The inhibition of α-glucosidase and α-amylase activities processed by the delivery system ranged from 24 % to 58 %, indicating a significant inhibitory effect of the Uβ-LG-HA-CA/Uβ-LG-CA-HA + CUR/LYC. These findings provide a theoretical basis for the design of protein-polysaccharide-polyphenol ternary delivery systems and offer new insights for developing multifunctional food-grade carriers for hydrophobic bioactive compounds.