乳状液
化学
胡萝卜素
多酚
没食子酸表没食子酸酯
油滴
分离乳清蛋白粉
油酸
色谱法
保健品
化学工程
乳清蛋白
食品科学
生物化学
抗氧化剂
工程类
作者
Chenlin Dai,Shuang Han,Che Ma,David Julian McClements,Duoxia Xu,Shuai Chen,Xuebo Liu,Fuguo Liu
标识
DOI:10.1016/j.foodhyd.2023.109607
摘要
Protein-polyphenol complexes have great potential for forming and stabilizing high internal phase emulsions (HIPEs) loaded with bioactive compounds. In this study, we investigated the potential of three types of complexes, namely pea protein isolate (PPI), PPI-epigallocatechin gallate (EGCG) and PPI-EGCG-Fe3+, to form and stabilize HIPEs with a 75% oil phase volume fraction. Initially, the impact of pH and emulsifier type on emulsion performance was investigated. Confocal laser scanning microscopy (CLSM) and particle size analysis showed that all three complexes could form HIPEs that remained stable under acidic and neutral conditions. These emulsions contained uniform oil droplets coated by a layer of the complexes. Notably, the PPI-EGCG-Fe3+ complexes formed HIPEs with the highest thermal and storage stability, which was attributed to the denser and thicker interfacial coatings. These emulsions also protected encapsulated β-carotene from degradation when exposed to light and thermal stress conditions. Furthermore, we measured lipid digestion and β-carotene bioaccessibility in the emulsions using an in vitro digestion model. The PPI-EGCG-Fe3+ stabilized emulsions not only exhibited slow fatty acid release but also enhanced β-carotene bioaccessibility (46.5%) under simulated small intestine conditions. This study demonstrates the potential of using protein-polyphenol complexes to form and stabilize HIPEs, which may then be used to enhance the bioaccessibility and bioactivity of hydrophobic nutraceuticals.
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