Regulating effects of beet pectin on the stability and 3D printing performance of high internal phase pickering emulsions stabilized by lactoferrin-EGCG
Year: 2024
Type: article
Abstract: This study aimed to develop lactoferrin-polyphenol-polysaccharide (LF-EGCG-BP) ternary covalent complexes to improve the stability and 3D printing performance of fish oil high internal phase emulsions (HIPEs) stabilized by lactoferrin-polyphenol (LF-EGCG) binary covalent complex. The effects of beet pectin (BP) on the physicochemical properties, structure, interfacial behavior, rheological properties and stability of LF-EGCG HIPEs were investigated. Results showed that the fluorescence quenching mechanism of BP on LF-EGCG was static quenching. BP (especially at 20:1 (w/w)) efficiently improved the stability of LF-EGCG HIPEs by enhancing the mechanical property of interfacial films and network structure. After the addition of BP, the droplet size of HIPEs was reduced, lipid oxidation stability, physical stability, and multiple light scattering stability were increased. Raman spectra showed that the interaction between oil phase and aqueous phase of HIPEs was enhanced after the introduce of BP. The free fatty acids (FFA) release in HIPEs stabilized by LF-EGCG-BP was decreased. Meanwhile, BP increased the viscoelasticity, recovery and gel strength of HIPEs, giving the HIPE inks better 3D printing integrity and clarity. • Lactoferrin was used to prepare Pickering high internal phase emulsions (HIPEs). • Pectin improved the interfacial and macroscopic properties of HIPEs. • HIPEs stabilized by ternary covalent complexes had better properties.
Source: LWT
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,570
OpenAlex ID: W4404555361