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Food Chem. 2016 Aug 15;205:129-39. doi: 10.1016/j.foodchem.2016.02.155. Epub 2016 Mar 3.

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.

Author information

1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
2
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science and Production of Bioproducts for Industrial Applications Research Group, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
3
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China. Electronic address: gyxcau@126.com.

Abstract

The impact of lactoferrin (LF)-chlorogenic acid (CA) and (-)-Epigallocatechin-3-gallate (EGCG) conjugates on the physicochemical properties of β-carotene emulsions was investigated. Formation of lactoferrin-polyphenol conjugates, which was confirmed by SDS-PAGE, caused changes in the structure and nature of lactoferrin. Based on layer-by-layer electrostatic deposition, β-carotene bilayer emulsions were prepared by lactoferrin and lactoferrin-polyphenol conjugates at pH 7.0. The physicochemical properties of primary and secondary emulsions were evaluated and the results suggested that LF-polyphenol conjugates-stabilized primary and secondary emulsions exhibited better emulsifying properties and improved physical stability of β-carotene bilayer emulsions under freeze-thaw, ionic strength and thermal treatments. In addition, the lactoferrin-polyphenol conjugates could effectively enhance chemical stability of β-carotene in oil-in-water emulsions against heat treatment and ultraviolet light exposure, and the least degradation of β-carotene occurred in LF-EGCG conjugate-stabilized primary emulsion. The interfacial engineering technology utilized in this study may lead to the formation of emulsions with improved physicochemical and functional performance.

KEYWORDS:

(−)-Epigallocatechin-3-gallate (PubChem CID: 65064); Beta carotene (PubChem CID: 5280489); Bilayer emulsions; Chlorogenic acid (PubChem CID: 1794427); Lactoferrin–polyphenol conjugates; Physicochemical stability; β-Carotene

PMID:
27006223
DOI:
10.1016/j.foodchem.2016.02.155
[Indexed for MEDLINE]

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