Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-17 DOI:10.1016/j.fochx.2024.101836

Ying Sun , Mantong Zhao , Zhongyuan Liu , Haohao Shi , Xueying Zhang , Yongqiang Zhao , Zhenhua Ma , Gang Yu , Guanghua Xia , Xuanri Shen

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Abstract

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.

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对鱼油高内相皮克林乳剂具有稳定作用的乳铁蛋白-多酚共轭物的制备与表征

蛋白质与多酚的结合是提高蛋白质乳液稳定性的有效方法。首先通过碱诱导反应制备了乳铁蛋白（LF）-(-)-表没食子儿茶素-3-棓酸盐（EGCG）共价复合物（LF-EGCG），然后比较了LF-EGCG与非共价复合物（LF + EGCG）的结构和理化性质，最后测试了复合物对鱼油高内浸乳剂（HIPPEs）的稳定性。结果表明，与 LF + EGCG 相比，LF-EGCG 具有更强的抗氧化活性、更高的热稳定性和更好的表面润湿性。同时，在测试浓度范围（12.5-200 μg/mL）内，复合物未显示出细胞毒性。用 LF-EGCG 稳定的 HIPPE 具有更小的液滴尺寸、更高的ζ电位和更均匀的油/水质子分布。共价处理还增强了 LF HIPPE 的储存、热、冻融和物理稳定性。此外，由于具有更高的抗氧化活性和更致密的微观结构，LF-EGCG HIPPE 能更有效地抑制鱼油的氧化。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.