{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T09:04:57Z","timestamp":1789376697341,"version":"build-2803163510"},"reference-count":53,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T00:00:00Z","timestamp":1789171200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Reinventing University Program of the Ministry of Higher Education, Science, Research and Innovation, Thailand"},{"id":[{"id":"https:\/\/ror.org\/03cqd2v24","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Deanship of Scientific Research, Vice Presidency for Graduate Studies and Scientific Research, King Faisal University, Saudi Arabia","award":["KFU264460"],"award-info":[{"award-number":["KFU264460"]}]},{"award":["KFU264460"],"award-info":[{"award-number":["KFU264460"]}],"id":[{"id":"https:\/\/ror.org\/00dn43547","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Shrimp shell\u2013derived chitosan and protein hydrolysate\u2013epigallocatechin gallate conjugates (SEC) were used to fabricate hybrid particles (C-SEC) at mass ratios of 1:1, 1:5, and 1:10 using an alkali precipitation method. SEC incorporation significantly  enhanced the antioxidant capacity of chitosan particles (p &lt; 0.05). Among the formulations, C-SEC prepared at a ratio of 1:5 (C\u2013SEC\u20131:5) exhibited the highest antioxidant activities, including DPPH (14.55 mM TE\/g) or ABTS (9.80 mM TE\/g), or hydroxyl (70.29%) radical scavenging activities, ferric reducing antioxidant power (10.59 mM TE\/g), and metal chelating activity (6.37 mM EE\/g). The particle size was markedly reduced from 738 nm for chitosan particles (CP) to 112 nm following incorporation of SEC, indicating the formation of finely dispersed hybrid particles. 1H NMR analysis confirmed successful molecular integration of SEC into the chitosan matrix through non-covalent interactions. Thermal analyses revealed altered degradation and transition behavior of the hybrid particles. TGA showed that the principal degradation stages shifted to higher temperatures, whereas DSC showed an increase in transition enthalpy from 370.74 to 2449.60 J\/g. SEM and TEM images revealed that the C\u2013SEC\u20131:5 formed porous, interconnected particle networks with rough surfaces. The selected hybrid particles also showed superior inhibition of Cu2+\u2013induced lecithin liposome oxidation and \u03b2-carotene bleaching compared with CP,  demonstrating concentration-dependent protection against lipid oxidation. Overall, these findings indicate the potential of C\u2013SEC\u20131:5 as an antioxidant-based functional ingredient and bioactive delivery vehicle in food and nutraceutical formulations.<\/jats:p>","DOI":"10.3390\/antiox15091163","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T08:10:23Z","timestamp":1789373423000},"page":"1163","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Fabrication of Chitosan Hybrid Particles with Shrimp Shell Protein Hydrolysate\u2013EGCG Conjugates for Antioxidant Protection in Lipid Systems"],"prefix":"10.3390","volume":"15","author":[{"given":"Akanksha R","family":"Gautam","sequence":"first","affiliation":[{"name":"International Centre of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9433-3671","authenticated-orcid":false,"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[{"name":"International Centre of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"},{"name":"Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5184-9085","authenticated-orcid":false,"given":"Avtar","family":"Singh","sequence":"additional","affiliation":[{"name":"International Centre of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand"},{"name":"Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Health Sciences,  Royal College of Medicine Perak, Universiti Kuala Lumpur, Ipoh 30450, Perak, Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ravindran","family":"Muthukumarasamy","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Health Sciences,  Royal College of Medicine Perak, Universiti Kuala Lumpur, Ipoh 30450, Perak, Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2732-4534","authenticated-orcid":false,"given":"Nilesh","family":"Nirmal","sequence":"additional","affiliation":[{"name":"Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5230-5314","authenticated-orcid":false,"given":"Saleh","family":"Al-Ghamdi","sequence":"additional","affiliation":[{"name":"Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8522-4489","authenticated-orcid":false,"given":"Mohammad","family":"Fikry","sequence":"additional","affiliation":[{"name":"Date Palm Research Center of Excellence, King Faisal University, Al-Ahsa 31982, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"4610","DOI":"10.1111\/1541-4337.13049","article-title":"Polysaccharide-based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities","volume":"21","author":"Ubeyitogullari","year":"2022","journal-title":"Compr. Rev. Food Sci. 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