Green Recovery of Rosmarinic Acid via Whey Soy Protein-Mediated Foam Fractionation: Molecular Mechanisms and Enhanced Antioxidant Activity
Abstract
1. Introduction
2. Materials and Methods
2.1. Reagents
2.2. Extraction of RA
2.3. Whey Soy Protein (WSP) Preparation
2.4. Foaming Property
2.5. Foam Fractionation of RA
2.6. Characterization and Detection
2.7. Molecular Docking
2.8. Statistical Analysis
3. Results
3.1. Foam Property of Biosurfactants
3.1.1. Effect of Biosurfactants Concentration
3.1.2. Effect of Solution pH
3.1.3. Micromorphology of Foams
3.2. Effectiveness of RA Separation Using Different Biosurfactants
3.2.1. Effect of Biosurfactants Concentration
3.2.2. Effect of pH
3.3. Box–Behnken Design Optimization of Operational Parameters
3.4. Mechanisms Underlying the Complexation Between RA and WSP Collector
3.4.1. Morphological and Structural Reorganizations
3.4.2. Fluorescence Quenching and Thermodynamic Driving Forces
3.4.3. Computational Validation via Molecular Docking
3.5. Antioxidant Capacity
4. Discussion
4.1. Foam Property of Biosurfactants
4.2. Effectiveness of RA Separation Using Different Biosurfactants
4.3. Box–Behnken Design Optimization of Operational Parameters
4.4. Mechanisms Underlying the Complexation Between RA and WSP Collector
4.5. RA Product Analysis
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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| T (K) | KSV (103 M−1) | Kq (1012 M−1s−1) | R2 | n | ∆G (kJ/mol) | ∆H (kJ/mol) | ∆S (J/mol) |
|---|---|---|---|---|---|---|---|
| 298.15 | 14.3 | 14.3 | 0.9946 | 1.226 | −27.67 | −104.34 | −257.15 |
| 308.15 | 2.54 | 2.54 | 0.9962 | 1.088 | −25.10 | ||
| 318.15 | 1.83 | 1.83 | 0.9911 | 0.9295 | −22.53 |
| Binding Energy (kcal/mol) | Hydrogen Bond Residues | Hydrophobic Interaction Residues | Salt Bridge Interaction Residues | π-Cation Interactions Residues | |
|---|---|---|---|---|---|
| KTI + RA | −3.52 | ASP-1, TYR-62, ARG-63 | PHE-2, ILE-64, ARG-65, ALA-68 | ARG-65 | HIS-71 |
| BBI + RA | −4.18 | SER-4, PRO-61 | LYS-6, HIS-33, TYR-59, PRO-64 | LYS-6 |
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© 2026 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
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Li, Y.; Yang, R.; Xiang, H.; Zhang, Z.; Zhang, Z.; Hu, N. Green Recovery of Rosmarinic Acid via Whey Soy Protein-Mediated Foam Fractionation: Molecular Mechanisms and Enhanced Antioxidant Activity. Foods 2026, 15, 2525. https://doi.org/10.3390/foods15142525
Li Y, Yang R, Xiang H, Zhang Z, Zhang Z, Hu N. Green Recovery of Rosmarinic Acid via Whey Soy Protein-Mediated Foam Fractionation: Molecular Mechanisms and Enhanced Antioxidant Activity. Foods. 2026; 15(14):2525. https://doi.org/10.3390/foods15142525
Chicago/Turabian StyleLi, Yanfei, Run Yang, Hongjie Xiang, Zhirong Zhang, Zhijun Zhang, and Nan Hu. 2026. "Green Recovery of Rosmarinic Acid via Whey Soy Protein-Mediated Foam Fractionation: Molecular Mechanisms and Enhanced Antioxidant Activity" Foods 15, no. 14: 2525. https://doi.org/10.3390/foods15142525
APA StyleLi, Y., Yang, R., Xiang, H., Zhang, Z., Zhang, Z., & Hu, N. (2026). Green Recovery of Rosmarinic Acid via Whey Soy Protein-Mediated Foam Fractionation: Molecular Mechanisms and Enhanced Antioxidant Activity. Foods, 15(14), 2525. https://doi.org/10.3390/foods15142525
