Bovine serum albumin-EGCG particles increase high internal phase pickering emulsions stability: The leading role of EGCG concentrations

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-02-15 DOI:10.1016/j.lwt.2025.117496

Yijia Liu , Yuanjie Wu , Jieyan Zhang , Haoren Wu , Zhibing Zheng , Chaoxi Zeng , Xinguo Liu , Xiaohua Li , Jianhui Ye , Zhonghua Liu , Meng Shi

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引用次数: 0

Abstract

Bovine serum albumin (BSA)-epigallocatechin-3-gallate (EGCG) have been widely studied; however, the effects of EGCG concentration on the properties of these complexes and their influence on the stability of high-internal-phase Pickering emulsions (HIPPEs) remain limited. This study aims to reveal the interactions between BSA and varying concentrations of EGCG and the application of BSA-EGCG complexes for creating stable emulsions. As the concentration of EGCG decreases from 0.3% to 0.1%, the β-sheet content significantly increased and the β-turn content significantly decreased, resulting in smaller sizes and zeta potentials of 50 μm and −58.7 mV, respectively, at a 0.1% EGCG concentration. This change enhances the ability of BSA-EGCG to adsorb at the oil-water interface, effectively lowering interfacial tension and increasing the emulsion viscosity. Moreover, the interactions between BSA and EGCG markedly improved pH stability, ionic stability, thermal stability, centrifugal stability, and freeze-thaw stability of emulsions. These findings highlight the valuable role of EGCG levels on BSA-EGCG interactions and formed HIPPEs, suggesting their promising applications in the food and pharmaceutical industries.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.