Integrating Molecular Docking and Experimental Evaluation to Assess Berberine-Loaded Double Emulsions in Dairy Systems

Kadi, Ammar; Anjum, Varisha; Potoroko, Fatimah

doi:10.25673/123675

Proceedings of International Conference on Applied Innovation in IT · 2026/03/31 · Vol. 14 · Issue 1 · pp. 1033–1038

Integrating Molecular Docking and Experimental Evaluation to Assess Berberine-Loaded Double Emulsions in Dairy Systems

Ammar Kadi, Varisha Anjum, Fatimah Kadhim Ibrahim AL- Mahdawi and Irina Potoroko

📄 Download PDF DOI: 10.25673/123675

Abstract

The dairy industry is always looking for new and creative ways to improve the traditional dairy products' nutritional and functional value. Dairy products could benefit greatly from the addition of berberine, a naturally occurring alkaloid with antibacterial and anti-inflammatory qualities. However, adding berberine straight to milk can have a negative effect on important dairy processes like fermentation and coagulation. We investigated the use of double emulsions (W₁/O/W₂) as a novel encapsulation technique for berberine in order to overcome this difficulty. Additionally, we investigated the interactions of berberine with key milk proteins such as whey protein, casein-α, and κ-casein using molecular docking simulations. Our findings showed that wrapping berberine helped reduce negative effects on how milk thickens and sours, keeping the usual qualities needed for dairy processing. This study highlights how using computer models along with new encapsulation methods can help create dairy products that meet today's dietary and technological needs.

Keywords

AI in Food Technology Berberine Double Emulsion In Silico Docking Milk Coagulation.

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