Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions

Ying Sun; Mantong Zhao; Zhongyuan Liu; Haohao Shi; Xueying Zhang; Yongqiang Zhao; Zhenhua Ma; Gang Yu; Guanghua Xia; Xuanri Shen

Food Chemistry: X (Dec 2024)

Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions

Ying Sun,
Mantong Zhao,
Zhongyuan Liu,
Haohao Shi,
Xueying Zhang,
Yongqiang Zhao,
Zhenhua Ma,
Gang Yu,
Guanghua Xia,
Xuanri Shen

Affiliations

Ying Sun: Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
Mantong Zhao: Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
Zhongyuan Liu: Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
Haohao Shi: Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
Xueying Zhang: Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
Yongqiang Zhao: Sanya Tropical Fisheries Research Institute, Sanya 572018, China
Zhenhua Ma: Sanya Tropical Fisheries Research Institute, Sanya 572018, China
Gang Yu: Sanya Tropical Fisheries Research Institute, Sanya 572018, China
Guanghua Xia: Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.; Corresponding author at: Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
Xuanri Shen: College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.

Journal volume & issue: Vol. 24
p. 101836

Abstract

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The combination of protein and polyphenol is an effective approach to improve the stability of protein emulsions. The lactoferrin (LF)-(−)-epigallocatechin-3-gallate (EGCG) covalent complex (LF-EGCG) was first prepared by alkali-induced reaction, then the structure and physicochemical properties between LF-EGCG and non-covalent complex (LF + EGCG) were compared, and finally the stability of complexes to fish oil high internal Pickering emulsions (HIPPEs) was tested. Results showed that LF-EGCG had stronger antioxidant activity, higher thermal stability, and better surface wettability than LF + EGCG. Meanwhile, the complexes showed no cytotoxicity within the tested concentration range (12.5–200 μg/mL). The HIPPEs stabilized with LF-EGCG possessed smaller droplet size, higher ζ-potential, and more uniform oil/water proton distribution. Covalent treatment also enhanced the storage, thermal, freeze-thaw and physical stability of LF HIPPEs. Furthermore, due to the higher antioxidant activity and denser microstructure, LF-EGCG HIPPE can more effectively inhibit the oxidation of fish oil.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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