Stable complex of sodium caseinate and hexaglycerol monooleate with improved oil-in-water emulsion stability and curcumin encapsulation

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-01-23 DOI:10.1007/s11483-024-09828-8

Liangliang Shi, Yingxue Cheng, Chenyue Jia, Hong Lin, Weinong Zhang, Junbo He

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Abstract

To improve the emulsifying property of sodium caseinate (NaCas) as stabilizer of oil-in-water emulsions and encapsulation of bioactive compounds, three hexaglycerol mono-fatty acid esters were chosen as small molecular weight surfactants to complex with NaCas. Hexaglycerol monooleate (HGMO) was found to be the optimal surfactant and the optimal mass ratio was 1:1, through characterization of particle size, Zeta-potential, and turbidity. Fluorescence and FTIR spectra indicated that the hydrophobic interaction and hydrogen bond provided driving forces to the formation of stable complex. The complexation of HGMO to NaCas increased the surface hydrophobicity and decreased surface tension compared with NaCas, and strengthened the EAI and ESI. The NaCas-HGMO complex had good stabilization on rice bran oil-in-water emulsions, in a wide pH and ionic strength, and the forwarding Cur encapsulation in O/W emulsions dramatically reduced the degradation during storage at 4℃. Therefore, the present NaCas-HGMO complex might be employed as an effective emulsifier to stable O/W emulsions that load lipophilic bioactives in functional foods or beverages.

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稳定的酪蛋白酸钠和单油酸六甘油酯复合物，具有更好的水包油型乳液稳定性和姜黄素包囊性

摘要为改善酪蛋白酸钠（NaCas）作为水包油型乳液稳定剂和生物活性化合物包封剂的乳化性能，选择了三种六甘油单脂肪酸酯作为小分子量表面活性剂与 NaCas 复配。通过对粒度、Zeta 电位和浊度的表征，发现六甘油单油酸酯（HGMO）是最佳表面活性剂，最佳质量比为 1:1。荧光光谱和傅立叶变换红外光谱表明，疏水作用和氢键为形成稳定的复合物提供了驱动力。与 NaCas 相比，HGMO 与 NaCas 的络合增加了表面疏水性，降低了表面张力，并增强了 EAI 和 ESI。NaCas-HGMO 复合物在较宽的 pH 值和离子强度下对米糠油水包水乳剂具有良好的稳定性，在 O/W 乳剂中的前向凝胶包封显著降低了在 4℃贮存期间的降解。因此，本发明的 NaCas-HGMO 复合物可作为一种有效的乳化剂，用于在功能性食品或饮料中添加亲脂性生物活性物质的稳定 O/W 乳剂。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.