Work

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

Year: 2024

Type: article

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

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.101836