High internal phase emulsions stabilized by soybean protein amyloid fibril-dextran-epigallocatechin gallate composites: Formation, stability, and properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-10 DOI:10.1016/j.foodhyd.2025.111741

Jie Hou , David Julian McClements , Yijun Zuo , Shuaizheng Wang , Bohui Ma , Lan Qinqin , Fenghua Wu , Peng Wang , Xingquan Liu , Changling Wu

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Abstract

In this study, ternary covalent complexes of soybean protein amyloid fibrils (SAFs), dextran, and epigallocatechin gallate (EGCG) were successfully prepared using the Maillard reaction and free-radical grafting and with the assistance of sonication. The effects of these covalent complexes on the formation, microstructure, and physicochemical properties of oil-in-water high internal phase emulsions (HIPEs) were then investigated. The covalent ternary complexes (US-SED) were successfully used as multifunctional emulsifiers. They produced HIPEs containing smaller and more highly charged oil droplets than their non-covalent counterparts. The HIPEs prepared with US-SED have the highest lycopene loading capacity (91.2 ± 2.7 %). Rheological analysis showed that US-SED-stabilized HIPEs were strongly shear-thinning viscoelastic solids with good resistance to creaming. Confocal fluorescence microscopy confirmed that the HIPEs had an oil-in-water structure, with US-SED-coated oil droplets evenly dispersed throughout the emulsions. Interfacial tension analysis showed that the interfacial tension of US-SED-stabilized HIPEs was significantly reduced (9.52 mN/m). Turbiscan stability index (TSI) analysis further confirmed the strong resistance of the HIPEs to gravitational separation (TSI <2.0 after 6 h). These findings indicated that covalent ternary conjugates can significantly improve the stability and functionality of HIPEs, offering a promising strategy for encapsulating hydrophobic bioactive in food and pharmaceutical applications.

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大豆蛋白淀粉样蛋白原纤维-葡聚糖-表没食子儿茶素没食子酸酯复合物稳定的高内相乳剂：形成、稳定性和性质

本研究利用美拉德反应和自由基接枝，在超声辅助下成功制备了大豆蛋白淀粉样原纤维（SAFs）、葡聚糖和表没食子儿茶素没食子酸酯（EGCG）三元共价复合物。研究了这些共价配合物对水包油高内相乳液（HIPEs）的形成、微观结构和理化性质的影响。成功地将共价三元配合物（US-SED）作为多功能乳化剂。他们生产的HIPEs比非共价的HIPEs含有更小、更高电荷的油滴。用US-SED制备的HIPEs番茄红素负载率最高（91.2±2.7%）。流变学分析表明，us - sed稳定的hipe是强剪切减薄的粘弹性固体，具有良好的抗乳化性。共聚焦荧光显微镜证实HIPEs具有水包油结构，us - sed包覆的油滴均匀地分散在乳液中。界面张力分析表明，us - sed稳定的HIPEs界面张力显著降低（9.52 mN/m）。Turbiscan稳定性指数（TSI）分析进一步证实了HIPEs对重力分离的较强阻力（6 h后TSI为2.0）。这些发现表明，共价三元缀合物可以显著提高HIPEs的稳定性和功能，为食品和制药领域的疏水生物活性包封提供了一种有前景的策略。

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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.