Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-19 DOI:10.1016/j.foodhyd.2025.111250

Jingbo Liu, Longxiang Li, Shanglin Li, Yekun Su, Bipiao Feng, Lingzhu Zhao, Yajuan Li, Meng Yang, Ting Zhang, Zhiyang Du

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Abstract

Together with the preparation and stability analysis of high internal phase emulsion (HIPE), we investigated the interfacial properties of egg white protein (EWP)-chitosan quaternary ammonium (HTCC) complexes (EHs) by adjusting the concentration of HTCC. The introduction of HTCC enhanced the homogeneity of the EHs, resulting in a zeta potential exceeding +30 mV. The higher concentration of HTCC promoted the surface hydrophobicity of the EHs, which was further confirmed by interfacial wettability results indicating a contact angle near 90°. Moreover, EWP's emulsifying activity index (EAI) and emulsifying stability index (ESI) showed a remarkable rise from 1151.30 m²/g and 32.67 min to peak values of 4989.47 m²/g and 783.11 min, respectively. As confirmed by microscopy results, an apparent reduction in HIPE droplet size was observed as the proportion of HTCC in the complex rose. Notably, the thickness of the HIPE's interfacial layer increased substantially with the rising percentage of HTCC, offering theoretical support for enhanced storage and thermal stability. The EHs-stabilized HIPEs were non-cytotoxic and promoted cellular proliferation. Additionally, the EHs-stabilized HIPEs exhibited a sustained release of free fatty acid (FFA) consistent with first-order kinetics, while also efficiently co-delivering epigallocatechin gallate (EGCG) and β-carotene (BC). These findings illuminate new avenues for applying egg-derived protein in food emulsions and enrich our understanding of how protein particles behave at the oil-water interface.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.