Work

Effect of epigallocatechin-3-gallate modification on the Pickering emulsion oxidative stability of rice bran protein-polysaccharide-phenol natural complex and antioxidant properties of interfacial particle

Year: 2026

Type: article

Abstract: To enhance the oxidative stability of natural complex-stabilized Pickering emulsions (PE), insoluble rice bran protein-polysaccharide-phenol natural complex particles (IRBPPP) were modified with epigallocatechin-3-gallate (EGCG; 0-100 mg/g) under alkaline conditions. Compared to untreated IRBPPP (size: 69.04 µm; interfacial tension: 24.34 mN/m), EGCG modification at an appropriate concentration (25 mg/g) increasedIRBPPP size (69.97 µm), reduced IRBPPP interfacial tension (22.11 mN/m), and increased the antioxidant capacity of IRBPPP in PE, thereby enhancing the PE oxidative stability. Compared to EGCG modification at an appropriate concentration, EGCG modification at an excessive concentration (100 mg/g) further increased IRBPPP antioxidant capacity in PE, while reducing IRBPPP size (66.79 µm) and increasing IRBPPP interfacial tension (23.46 mN/m), consequently decreasing the PE oxidative stability. Overall, EGCG modification improved the oxidative stability of IRBPPP-stabilized PE by regulating the structure, the antioxidant capacity in PE, and the interfacial adsorption properties of IRBPPP.

Source: LWT

DOI: 10.1016/j.lwt.2026.119416

Authors: Yiyun Shao, Helin Li, Jinlong Zhang, Xiaojuan Wu, Yongjian Cai, Wei Wu

Institutions: Central South University of Forestry and Technology, Hunan Vocational College of Science and Technology, Changsha University of Science and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,240

Funder: National Key Research and Development Program of China