Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid

The purpose of this work was to conjugate phosvitin (Pv) with gallic acid (GA) to explore a new emulsifier that had both good emulsifying properties and antioxidant activity. The Pv–GA complex was prepared at a GA concentration of 1.5 mg/mL with pH 9.0. The Pv–GA complex obtained was identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and characterized with infrared, ultraviolet, and fluorescence spectra. The emulsifying activity and stability of the Pv–GA complex were slightly improved, and antioxidant activities was significantly enhanced. Furthermore, the Pv–GA complex was used to load conjugated linoleic acid (CLA) for microemulsion preparation. Results showed that the Pv–GA complex could increase the viscosity and lipid antioxidant capacity of Pv–GA/CLA microemulsion. The Pv–GA/CLA microemulsion had remarkable emulsifying activity, emulsifying stability, pH, and thermal stability and poor salt stability.