Structural Characterization, Encapsulation, and Controlled Release of Camel Milk–Derived Lactoferrin in a Chewing Gum Matrix for Oral Health Applications

Abstract

This study investigates the structural characterization, encapsulation, and controlled release of camel milk–derived lactoferrin in a chewing gum matrix for oral health applications. Lactoferrin was purified from camel milk with > 95% purity (80 kDa) using ion exchange chromatography and SDS-PAGE, and its structure was confirmed via FTIR (Amide I at 1645 cm−1 and Amide II at 1541 cm−1), CD (α-helical content), and DSC (Tm = 80°C). Encapsulation in maltodextrin and gum Arabic via spray-drying achieved 85% efficiency, preserving lactoferrin’s amorphous morphology (XRD, ~20° 2θ) and uniform 5–10-μm microparticles (SEM). In vitro release studies in artificial saliva demonstrated a sustained 80% release over 180 min (Fickian diffusion, n = 0.45), supporting prolonged oral delivery. Lactoferrin exhibited potent antimicrobial activity against Streptococcus mutans (MIC = 100 μg/mL, MBC = 200 μg/mL) and Candida albicans (MIC = 50 μg/mL, 60% biofilm reduction), alongside significant antioxidant activity (reducing power = 0.65, 75% DPPH scavenging). Rheological analysis ensured a stable, elastic matrix (G′ = 150 ± 10 kPa), while sensory evaluation indicated high acceptance (7.5–7.9/9 for 2%–3% lactoferrin), with taste differences not significantly affecting preference compared to the control. These results confirm the chewing gum’s bioactive potential for oral health, thus highlighting its role as a delivery system to combat oral infections and oxidative stress, with future commercial prospects subject to regulatory approval. Further studies are needed to assess in vivo efficacy and long-term stability.