Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier

Haolong Ye; Beibei Wang; Di Xiao; Hanmei Li; Di Wu; Jinqiu Wang; Lei Cheng; Fang Geng

Ultrasonics Sonochemistry (Aug 2023)

Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier

Haolong Ye,
Beibei Wang,
Di Xiao,
Hanmei Li,
Di Wu,
Jinqiu Wang,
Lei Cheng,
Fang Geng

Affiliations

Haolong Ye: Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
Beibei Wang: Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
Di Xiao: Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
Hanmei Li: Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
Di Wu: Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
Jinqiu Wang: Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
Lei Cheng: School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Corresponding authors at: Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China (F. Geng).
Fang Geng: Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Corresponding authors at: Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China (F. Geng).

Journal volume & issue: Vol. 98
p. 106477

Abstract

Read online

In this study, a stable aqueous solution of paprika oleoresin (PO, the natural colorant extracted from the fruit peel of Capsicum annuum L) was constructed. The solubility of PO in an alkline aqueous solution (pH 10.95–11.10) increased rapidly. However, the aqueous solution of PO (pH 12.00) was unstable, obvious stratification was observed, and the color retention rate was only 52.99% after 28 days of storage. Chicken egg yolk low-density lipoprotein (LDL) was added combined with ultrasonic treatment to improve the stability of LDL-PO solution. The method could decrease the turbidity by 17.5 %, reduce the average particle size of the LDL-PO solution (13.9%), and enhance the interaction and combination of LDL and PO. The prepared PO aqueous solution was used in yogurt, egg white gel, fish balls and soymilk, and it could significantly improve the color of products and provided potential health benefits.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

About the journal

Abstract

Keywords