Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes

Abstract The ability of lactoferrin (LF)/gum arabic (GA) electrostatic complexes to be used as emulsifiers to form and stabilize high internal phase emulsions (HIPEs) was investigated. The effects of protein-polysaccharide ratio and pH on interfacial adsorption and emulsifying capacity were investigated. The ability of cationic LF to adsorb to the oil droplet surfaces was enhanced by the addition of anionic GA. The properties of the interfacial LF/GA complexes could be tuned by varying solution pH, as shown by changes in particle size, turbidity, ζ-potential, and atomic force microscopy. The impacts of pH, salt addition, and heating on the microstructure, stability, rheology of the HIPEs systems were investigated. Curcumin was used as a model lipophilic nutraceutical to investigate the potential of the HIPEs to improve the photostability of encapsulated bioactives. The LF/GA complexes stabilized HIPEs showed gel-like structures, good creaming stability, and excellent environmental stability. This study provides a useful approach for designing HIPEs with improved functional performance. For instance, HIPEs may be used in semi-solid foods to improve their textural characteristics or nutritional profiles.