Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions
The combination of protein and polyphenol is an effective approach to improve the stability of protein emulsions. The lactoferrin (LF)-(−)-epigallocatechin-3-gallate (EGCG) covalent complex (LF-EGCG) was first prepared by alkali-induced reaction, then the structure and physicochemical properties bet...
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007247 |
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| author | Ying Sun Mantong Zhao Zhongyuan Liu Haohao Shi Xueying Zhang Yongqiang Zhao Zhenhua Ma Gang Yu Guanghua Xia Xuanri Shen |
| author_facet | Ying Sun Mantong Zhao Zhongyuan Liu Haohao Shi Xueying Zhang Yongqiang Zhao Zhenhua Ma Gang Yu Guanghua Xia Xuanri Shen |
| author_sort | Ying Sun |
| collection | DOAJ |
| description | The combination of protein and polyphenol is an effective approach to improve the stability of protein emulsions. The lactoferrin (LF)-(−)-epigallocatechin-3-gallate (EGCG) covalent complex (LF-EGCG) was first prepared by alkali-induced reaction, then the structure and physicochemical properties between LF-EGCG and non-covalent complex (LF + EGCG) were compared, and finally the stability of complexes to fish oil high internal Pickering emulsions (HIPPEs) was tested. Results showed that LF-EGCG had stronger antioxidant activity, higher thermal stability, and better surface wettability than LF + EGCG. Meanwhile, the complexes showed no cytotoxicity within the tested concentration range (12.5–200 μg/mL). The HIPPEs stabilized with LF-EGCG possessed smaller droplet size, higher ζ-potential, and more uniform oil/water proton distribution. Covalent treatment also enhanced the storage, thermal, freeze-thaw and physical stability of LF HIPPEs. Furthermore, due to the higher antioxidant activity and denser microstructure, LF-EGCG HIPPE can more effectively inhibit the oxidation of fish oil. |
| format | Article |
| id | doaj-art-6ec74d4ba11b48eb8950314a9a925b55 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6ec74d4ba11b48eb8950314a9a925b552024-12-13T11:01:26ZengElsevierFood Chemistry: X2590-15752024-12-0124101836Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsionsYing Sun0Mantong Zhao1Zhongyuan Liu2Haohao Shi3Xueying Zhang4Yongqiang Zhao5Zhenhua Ma6Gang Yu7Guanghua Xia8Xuanri Shen9Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.Sanya Tropical Fisheries Research Institute, Sanya 572018, ChinaSanya Tropical Fisheries Research Institute, Sanya 572018, ChinaSanya Tropical Fisheries Research Institute, Sanya 572018, ChinaHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.; Corresponding author at: Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.The combination of protein and polyphenol is an effective approach to improve the stability of protein emulsions. The lactoferrin (LF)-(−)-epigallocatechin-3-gallate (EGCG) covalent complex (LF-EGCG) was first prepared by alkali-induced reaction, then the structure and physicochemical properties between LF-EGCG and non-covalent complex (LF + EGCG) were compared, and finally the stability of complexes to fish oil high internal Pickering emulsions (HIPPEs) was tested. Results showed that LF-EGCG had stronger antioxidant activity, higher thermal stability, and better surface wettability than LF + EGCG. Meanwhile, the complexes showed no cytotoxicity within the tested concentration range (12.5–200 μg/mL). The HIPPEs stabilized with LF-EGCG possessed smaller droplet size, higher ζ-potential, and more uniform oil/water proton distribution. Covalent treatment also enhanced the storage, thermal, freeze-thaw and physical stability of LF HIPPEs. Furthermore, due to the higher antioxidant activity and denser microstructure, LF-EGCG HIPPE can more effectively inhibit the oxidation of fish oil.http://www.sciencedirect.com/science/article/pii/S2590157524007247LactoferrinPolyphenolCovalent complexHigh internal phase Pickering emulsionsStability |
| spellingShingle | Ying Sun Mantong Zhao Zhongyuan Liu Haohao Shi Xueying Zhang Yongqiang Zhao Zhenhua Ma Gang Yu Guanghua Xia Xuanri Shen Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions Food Chemistry: X Lactoferrin Polyphenol Covalent complex High internal phase Pickering emulsions Stability |
| title | Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions |
| title_full | Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions |
| title_fullStr | Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions |
| title_full_unstemmed | Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions |
| title_short | Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions |
| title_sort | preparation and characterization of lactoferrin polyphenol conjugate with stabilizing effects on fish oil high internal phase pickering emulsions |
| topic | Lactoferrin Polyphenol Covalent complex High internal phase Pickering emulsions Stability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007247 |
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