Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates

Food Chemistry

Volumn 205, Issue , 2016, Pages 129-139

  Liu, Fuguo ^a   Wang, Di ^a   Sun, Cuixia ^a   McClements, David Julian ^b,c   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c Faculty of Science and Production of Bioproducts for Industrial Applications Research Group   (Saudi Arabia)

Author keywords

Bilayer emulsions; Lactoferrin polyphenol conjugates; Physicochemical stability; Carotene

Indexed keywords

CHEMICAL STABILITY; DEPOSITION; EMULSIFICATION; EMULSIONS; HEAT TREATMENT; IONIC STRENGTH; PHYSICOCHEMICAL PROPERTIES; PROTEINS; WATER TREATMENT;

BI-LAYER; ELECTROSTATIC DEPOSITION; EMULSIFYING PROPERTY; EPIGALLOCATECHIN-3-GALLATE; FUNCTIONAL PERFORMANCE; OIL-IN-WATER EMULSIONS; PHYSICO-CHEMICAL STABILITY; POLYPHENOLS;

OSTWALD RIPENING;

BETA CAROTENE; CHLOROGENIC ACID; EPIGALLOCATECHIN GALLATE; EPIGALLOCATECHIN GALLATE CONJUGATE; LACTOFERRIN; LACTOFERRIN POLYPHENOL CONJUGATE; POLYPHENOL; UNCLASSIFIED DRUG; WATER OIL CREAM; CATECHIN; EMULSION;

ARTICLE; CIRCULAR DICHROISM; CONJUGATE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ENVIRONMENTAL STRESS; FLUORESCENCE SPECTROSCOPY; FREEZE DRYING; FREEZE THAWING; HEAT TREATMENT; IONIC STRENGTH; NANOEMULSION; PARTICLE SIZE; PHOTON CORRELATION SPECTROSCOPY; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN STABILITY; RADIATION EXPOSURE; REACTION TIME; ULTRAVIOLET RADIATION; ANALOGS AND DERIVATIVES; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FOOD HANDLING; PH; PROCEDURES;

BETA CAROTENE; CATECHIN; CHEMICAL PHENOMENA; CHLOROGENIC ACID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LACTOFERRIN; POLYPHENOLS;

EID: 84960417507     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.155     Document Type: Article

References (31)

1. M. Ali, T. Homann, M. Khalil, H.P. Kruse, and H. Rawel Milk whey protein modification by coffee-specific phenolics: Effect on structural and functional properties Journal of Agricultural and Food Chemistry 61 28 2013 6911 6920
2. M. Boland, H. Singh, and A. Thompson Milk proteins: From expression to food 2014 Academic Press
3. Y. Cao, and Y.L. Xiong Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein Food Chemistry 180 2015 235 243
4. B.M. Degner, C. Chung, V. Schlegel, R. Hutkins, and D.J. McClements Factors influencing the freeze-thaw stability of emulsion-based foods Comprehensive Reviews in Food Science and Food Safety 13 2 2014 98 113
5. M. Evans, I. Ratcliffe, and P.A. Williams Emulsion stabilisation using polysaccharide-protein complexes Current Opinion in Colloid & Interface Science 18 4 2013 272 282
6. I.A. García-Montoya, T.S. Cendón, S. Arévalo-Gallegos, and Q. Rascón-Cruz Lactoferrin a multiple bioactive protein: An overview Biochimica et Biophysica Acta (BBA)-General Subjects 1820 3 2012 226 236
7. D. Guzey, and D.J. McClements Formation, stability and properties of multilayer emulsions for application in the food industry Advances in Colloid and Interface Science 128 2006 227 248
8. D. Guzey, H.J. Kim, and D.J. McClements Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin-pectin membranes Food Hydrocolloids 18 6 2004 967 975
9. H.J. Kim, E.A. Decker, and D.J. McClements Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by β-lactoglobulin Journal of Agricultural and Food Chemistry 50 24 2002 7131 7137
10. V. Klompong, S. Benjakul, D. Kantachote, and F. Shahidi Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type Food Chemistry 102 4 2007 1317 1327
11. I. Kralova, and J. Sjoblom Surfactants used in food industry: A review Journal of Dispersion Science and Technology 30 9 2009 1363 1383
12. J.M. Lakkis Encapsulation and controlled release technologies in food systems 2008 John Wiley & Sons
13. F. Lei, F. Liu, F. Yuan, and Y. Gao Impact of chitosan-EGCG conjugates on physicochemical stability of β-carotene emulsion Food Hydrocolloids 39 2014 163 170
14. U. Lesmes, S. Sandra, E.A. Decker, and D.J. McClements Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate Food Chemistry 123 1 2010 99 106
15. F. Liu, C. Sun, D. Wang, F. Yuan, and Y. Gao Glycosylation improves the functional characteristics of chlorogenic acid-lactoferrin conjugate RSC Advances 5 95 2015 78215 78228
16. F. Liu, C. Sun, W. Yang, F. Yuan, and Y. Gao Structural characterization and functional evaluation of lactoferrin-polyphenol conjugates formed by free-radical graft copolymerization RSC Advances 5 20 2015 15641 15651
17. F. Liu, D. Wang, C. Sun, and Y. Gao Influence of polysaccharides on the physicochemical properties of lactoferrin-polyphenol conjugates coated β-carotene emulsions Food Hydrocolloids 52 2016 661 669
18. D.J. McClements Food emulsions: Principles, practices, and techniques 3rd ed. 2015 CRC Press
19. D.J. McClements Nanoparticle- and microparticle-based delivery systems: Encapsulation, protection and release of active compounds 2014 CRC Press
20. D.J. McClements, E.A. Decker, and Y. Park Controlling lipid bioavailability through physicochemical and structural approaches Critical Reviews in Food Science and Nutrition 49 1 2008 48 67
21. C.M. Oliver, L.D. Melton, and R.A. Stanley Creating proteins with novel functionality via the Maillard reaction: A review Critical Reviews in Food Science and Nutrition 46 4 2006 337 350
22. H.M. Rawel, S. Rohn, and J. Kroll Influence of a sugar moiety (rhamnosylglucoside) at 3-O position on the reactivity of quercetin with whey proteins International Journal of Biological Macromolecules 32 3 2003 109 120
23. H.M. Rawel, S. Rohn, H.P. Kruse, and J. Kroll Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid Food Chemistry 78 4 2002 443 455
24. T. Schmelz, U. Lesmes, J. Weiss, and D.J. McClements Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings Food Hydrocolloids 25 5 2011 1181 1189
25. X. Wang, F. Liu, L. Liu, Z. Wei, F. Yuan, and Y. Gao Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid Food Chemistry 173 2015 564 568
26. A.L. Winters, and F.R. Minchin Modification of the Lowry assay to measure proteins and phenols in covalently bound complexes Analytical Biochemistry 346 1 2005 43 48
27. W. Yang, C. Xu, F. Liu, C. Sun, F. Yuan, and Y. Gao Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin and (-)-epigallocatechin gallate using multi-spectroscopic methods Journal of Agricultural and Food Chemistry 63 20 2015 5046 5054
28. A. Ye, and H. Singh Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with β-lactoglobulin Journal of Colloid and Interface Science 295 1 2006 249 254
29. F. Yuan, D. Xu, X. Qi, J. Zhao, and Y. Gao Impact of high hydrostatic pressure on the emulsifying properties of whey protein isolate-chitosan mixtures Food and Bioprocess Technology 6 4 2013 1024 1031
30. Y. Yuan, Y. Gao, J. Zhao, and L. Mao Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions Food Research International 41 1 2008 61 68
31. J. Zhao, J. Xiang, T. Wei, F. Yuan, and Y. Gao Influence of environmental stresses on the physicochemical stability of orange oil bilayer emulsions coated by lactoferrin-soybean soluble polysaccharides and lactoferrin-beet pectin Food Research International 66 2014 216 227