Whey protein isolate-catechin conjugate: Synthesis and application in preparing high internal phase Pickering emulsion loaded with β-carotene

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-05-29 DOI:10.1016/j.fbp.2025.05.015

Siyuan Zhan , Yanwen Wu , Jie Ouyang

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引用次数: 0

Abstract

The present research evaluated the stabilization of high internal phase Pickering emulsions (HIPPEs) with an 80 % oil phase using a conjugate formed through free radical grafting of whey isolate protein (WPI) with catechin. The grafting degree of WPI-catechin conjugate was 3.2 mg/g. Fourier transform infrared spectroscopy confirmed the successful conjugation of WPI with catechin. Confocal laser scanning microscopy analysis revealed that the conjugate could stabilize HIPPEs by forming a protective layer around oil droplets. The WPI-catechin conjugate based HIPPEs exhibited high pH and ionic stability, which can be attributed to a denser and thicker interfacial coating. Furthermore, these HIPPEs effectively protected the encapsulated β-carotene against degradation under light, UV irradiation, and heat treatment. In vitro digestion simulations showed that the WPI-catechin conjugate stabilized HIPPEs released a higher percentage of free fatty acid (53 %) compared to oil (23 %) and also enhanced β-carotene bioavailability (70 %) in contrast to oil (49 %). This study highlights the potentials of stabilizing HIPPEs with WPI-catechin conjugates, thereby improving the stability and bioavailability of hydrophobic bioactive compounds.

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乳清分离蛋白-儿茶素偶联物的合成及其在β-胡萝卜素高内相皮克林乳液制备中的应用

本研究利用游离基接枝乳清分离蛋白（WPI）与儿茶素形成的共轭物，评价了具有80 %油相的高内相Pickering乳剂（hips）的稳定性。wpi -儿茶素缀合物接枝度为3.2 mg/g。傅里叶变换红外光谱证实了WPI与儿茶素的成功偶联。共聚焦激光扫描显微镜分析表明，共轭物可以通过在油滴周围形成保护层来稳定hipes。wpi -儿茶素共轭基hipes具有较高的pH值和离子稳定性，这可归因于更致密和更厚的界面涂层。此外，这些hipes有效地保护被封装的β-胡萝卜素免受光、紫外线照射和热处理的降解。体外消化模拟表明，wpi -儿茶素偶联物稳定的hippo释放的游离脂肪酸比例（53 %）高于油（23 %），β-胡萝卜素的生物利用度（70 %）高于油（49 %）。本研究强调了wpi -儿茶素偶联物稳定hipes的潜力，从而提高疏水生物活性化合物的稳定性和生物利用度。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.