Evaluation of non-covalent ternary aggregates of lactoferrin, high methylated pectin, EGCG in stabilizing β-carotene emulsions

Food Chemistry

Volumn 240, Issue , 2018, Pages 1063-1071

  Yang, Jie ^a   Mao, Like ^a   Yang, Wei ^a   Sun, Cuixia ^a   Dai, Lei ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

EGCG; High methylated pectin; Lactoferrin; Stability; Ternary aggregate; Carotene emulsion

Indexed keywords

BINS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; HYDROGEN BONDS; HYDROPHOBICITY; MIXING; SPRAY DRYING;

BIOACTIVE COMPOUNDS; DIFFERENT STRUCTURE; EGCG; FLUORESCENCE MEASUREMENTS; HIGH METHYLATED PECTIN; HYDROPHOBIC INTERACTIONS; LACTOFERRIN; SPRAY DRYING PROCESS;

AGGREGATES;

BETA CAROTENE; EMULSION; LACTOFERRIN; PECTIN;

CHEMISTRY; EMULSION;

BETA CAROTENE; EMULSIONS; LACTOFERRIN; PECTINS;

EID: 85027439658     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.127     Document Type: Article

References (37)

1. Chen, J., Dickinson, E., Iveson, G., Interfacial interactions, competitive adsorption and emulsion stability. Food Structure 12 (1993), 135–146.
2. Clark, A.H., Saunderson, D.H.P., Suggett, A., Infrared and laser-Raman spectroscopic studies of thermal-induced globular protein gels. International Journal of Peptide and Protein Research 17 (1981), 353–364.
3. Dickinson, E., Hydrocolloids and emulsion stability. Handbook of Hydrocolloids, 2009, 23–49.
4. Fu, N., Woo, M.W., Chen, X.D., Colloidal transport phenomena of milk components during convective droplet drying. Colloids and Surfaces B: Biointerfaces 87:2 (2011), 255–266.
5. Guerrero, P., Kerry, J.P., de la Caba, K., FTIR characterization of protein–polysaccharide interactions in extruded blends. Carbohydrate Polymers 111 (2014), 598–605.
6. Guo, M., Zhang, L.Y., Lü, W.J., Cao, H.R., Analysis of the spectroscopic characteristics on the binding interaction between tosufloxacin and bovine lactoferrin. Journal of Luminescence 131 (2011), 768–775.
7. Hou, Z., Gao, Y., Yuan, F., Liu, Y., Li, C., Xu, D., Investigation into the physicochemical stability and rheological properties of β-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan. Journal of Agricultural and Food Chemistry 58 (2010), 8604–8611.
8. Hu, X., Kaplan, D., Cebe, P., Dynamic protein−water relationships during β-sheet formation. Macromolecules 41:11 (2008), 3939–3948.
9. I Ré, M., Microencapsulation by spray drying. Drying Technology 16:6 (1998), 1195–1236.
10. Jackson, M., Mantsch, H.H., The use and misuse of FTIR spectroscopy in the determination of protein structure. Critical Reviews in Biochemistry and Molecular Biology 30 (1995), 95–120.
11. Liu, F., Ma, C., McClements, D.J., Gao, Y., Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. Food Hydrocolloids 61 (2016), 578–588.
12. Liu, F., Wang, D., Sun, C., Gao, Y., Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions. Food Hydrocolloids 52 (2016), 661–669.
13. Mao, Y., Dubot, M., Xiao, H., McClements, D.J., Interfacial engineering using mixed protein systems: Emulsion-based delivery systems for encapsulation and stabilization of β-carotene. Journal of Agricultural and Food Chemistry 61 (2013), 5163–5169.
14. Mao, L., Wang, D., Liu, F., Gao, Y., Emulsion design for the delivery of β-carotene in complex food systems. Critical Reviews in Food Science and Nutrition, 2016 00-00, (just-accepted).
15. McClements, D.J., Food emulsions: Principles, practices, and techniques. 2005, CRC Press.
16. Mohammadi, A., Jafari, S.M., Assadpour, E., Esfanjani, A.F., Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate. International Journal of Biological Macromolecules 82 (2016), 816–822.
17. Ozturk, B., McClements, D.J., Progress in natural emulsifiers for utilization in food emulsions. Current Opinion in Food Science 7 (2016), 1–6.
18. Peña, C., Larranaga, M., Gabilondo, N., Tejado, A., Echeverria, J.M., Mondragon, I., Synthesis and characterization of phenolic novolacs modified by chestnut and mimosa tannin extracts. Journal of Applied Polymer Science 100:6 (2006), 4412–4419.
19. Petzold, G., Goltzsche, C., Mende, M., Schwarz, S., Jaeger, W., Monitoring the stability of nanosized silica dispersions in presence of polycations by a novel centrifugal sedimentation method. Journal of Applied Polymer Science 114:2 (2009), 696–704.
20. Qian, C., Decker, E.A., Xiao, H., McClements, D.J., Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility. Food Chemistry 135 (2012), 1440–1447.
21. Soares, S., Mateus, N., de FreiTA, V., Carbohydrates inhibit salivary proteins precipitation by condensed tannins. Journal of Agricultural and Food Chemistry 60 (2012), 3966–3972.
22. Stănciuc, N., Aprodu, I., Râpeanu, G., van der Plancken, I., Bahrim, G., Hendrickx, M., Analysis of the thermally induced structural changes of bovine lactoferrin. Journal of Agricultural and Food Chemistry 61 (2013), 2234–2243.
23. Sun, C., Dai, L., Gao, Y., Binary complex based on zein and propylene glycol alginate for delivery of quercetagetin. Biomacromolecules 17 (2016), 3973–3985.
24. Sun, C., Gunasekaran, S., Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum. Food Hydrocolloids 23 (2009), 165–174.
25. Taneja, A., Ye, A., Singh, H., Influence of protein concentration on the stability of oil-in-water emulsions formed with aggregated milk proteins during spray drying. Dairy Science & Technology 95 (2015), 279–293.
26. Thongkaew, C., Gibis, M., Hinrichs, J., Weiss, J., Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates. Food Hydrocolloids 41 (2014), 103–112.
27. Walstra, P., Dispersed systems: Basic considerations. Food Science and Technology-New York-Marcel Dekker, 1996, 95–156.
28. Wang, W., Liu, F., Gao, Y., Quercetagetin loaded in soy protein isolate–κ-carrageenan complex: Fabrication mechanism and protective effect. Food Research International 83 (2016), 31–40.
29. Wang, B., Timilsena, Y.P., Blanch, E., Adhikari, B., Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes. International Journal of Biological Macromolecules 95 (2017), 985–994.
30. Waraho, T., McClements, D.J., Decker, E.A., Mechanisms of lipid oxidation in food dispersions. Trends in Food Science & Technology 22 (2011), 3–13.
31. Wei, Z., Yang, W., Fan, R., Yuan, F., Gao, Y., Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion. Food Hydrocolloids 45 (2015), 337–350.
32. Xiao, J., Chen, L., Yang, F., Liu, C., Bai, Y., Green, yellow and red emitting CdTe QDs decreased the affinities of apigenin and luteolin for human serum albumin in vitro. Journal of Hazardous Materials 182 (2010), 696–703.
33. Yang, W., Liu, F., Xu, C., Yuan, F., Gao, Y., Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry. Food Research International 64 (2014), 141–149.
34. Yang, W., Xu, C., Liu, F., Sun, C., Yuan, F., Gao, Y., Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin, and (−)-epigallocatechin gallate using multispectroscopic methods. Journal of Agricultural and Food Chemistry 63 (2015), 5046–5054.
35. Ye, J., Fan, F., Xu, X., Liang, Y., Interactions of black and green tea polyphenols with whole milk. Food Research International 53 (2013), 449–455.
36. Yuan, Y., Gao, Y., Zhao, J., Mao, L., Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions. Food Research International 41 (2008), 61–68.
37. Zhang, J., Yan, Q., Liu, J., Lu, X., Zhu, Y., Wang, J., et al. Study of the interaction between 5-sulfosalicylic acid and bovine serum albumin by fluorescence spectroscopy. Journal of Luminescence 134 (2013), 747–753.