Bobo Zhang, Hongshuai Zhu, Xinhua Xie, Qingshan Shi, Dan Liang, Kai Chen
{"title":"Chemical stability of β-carotene composite or bilayer emulsions coated with pea protein isolate and γ-polyglutamic acid compared to monolayer emulsion","authors":"Bobo Zhang, Hongshuai Zhu, Xinhua Xie, Qingshan Shi, Dan Liang, Kai Chen","doi":"10.1515/ijfe-2023-0275","DOIUrl":null,"url":null,"abstract":"\n The integration of β-carotene into functional foods is limited due to its limited hydrophilicity and chemical stability. To address this issue, emulsion was encouraged to be utilized. Monolayer, composite, and bilayer emulsions were prepared using pea protein isolate (PPI) alone or in combination with poly-γ-glutamic acid (γ-PGA). Our findings indicate that the bilayer emulsion utilizing γ-PGA as an external emulsifier exhibited the smallest droplet size (737.61 nm) and highest zeta potential (−35.23 mV). Under various environmental stresses, the chemical stability of the composite emulsion surpassed that of the monolayer emulsion but was inferior to that of the bilayer emulsion. Moreover, following simulated gastrointestinal digestion, the β-carotene bioaccessibility in the composite emulsion (12.76 %) exceeded that in the monolayer emulsion (6.57 %) but was less than that in the bilayer emulsion (20.01 %). Therefore, the emulsion preparation method or the sequence of γ-PGA addition significantly affects emulsion stability. Among the studied emulsions, the bilayer emulsion demonstrated the most stable structure, enhancing the stability of β-carotene within the oil droplets.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1515/ijfe-2023-0275","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The integration of β-carotene into functional foods is limited due to its limited hydrophilicity and chemical stability. To address this issue, emulsion was encouraged to be utilized. Monolayer, composite, and bilayer emulsions were prepared using pea protein isolate (PPI) alone or in combination with poly-γ-glutamic acid (γ-PGA). Our findings indicate that the bilayer emulsion utilizing γ-PGA as an external emulsifier exhibited the smallest droplet size (737.61 nm) and highest zeta potential (−35.23 mV). Under various environmental stresses, the chemical stability of the composite emulsion surpassed that of the monolayer emulsion but was inferior to that of the bilayer emulsion. Moreover, following simulated gastrointestinal digestion, the β-carotene bioaccessibility in the composite emulsion (12.76 %) exceeded that in the monolayer emulsion (6.57 %) but was less than that in the bilayer emulsion (20.01 %). Therefore, the emulsion preparation method or the sequence of γ-PGA addition significantly affects emulsion stability. Among the studied emulsions, the bilayer emulsion demonstrated the most stable structure, enhancing the stability of β-carotene within the oil droplets.
期刊介绍:
International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.