Isolation, characterization, and bioactive properties of strawberry-derived nanoparticles

Strawberries are nutrient-rich fruits with antioxidant function; however, research on strawberry-derived nanoparticles remains limited. In this study, nanoparticles were successfully isolated and extracted from strawberry juice. The antioxidant properties and active components of these nanoparticles were evaluated and compared using UV photometry and HPLC. SEM analysis revealed that the microstructure of the strawberry nanoparticles exhibit a vesicular microstructure. FTIR and NMR analyses indicated that the nanoparticles were primarily stabilized by hydrogen bonds. Furthermore, processing methods such as intense pulsed light treatment were found to influence molecular interactions during nanoparticle formation, enhancing π-π interactions and hydrophobicity. The P app values and intestinal absorption rates of pelargonidin-3-glucoside (P3G) and cyanidin-3-glucoside (C3G) within the strawberry nanoparticles were significantly higher compared to their isolated forms. These findings provided valuable insights into the molecular interactions involved in nanoparticle formation and highlighted the physicochemical characteristics and enhanced functional properties of strawberry-derived nanoparticles.