Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions. (January 2020)

• Record Type: Journal Article
• Authors: Chen, Yashu; Zhang, Ruojie; Xie, Bijun; Sun, Zhida; McClements, David Julian
• Is Part Of: Food research international. Volume 127(2020)
• Publication Date: 2020-01
• Subjects: Nanoemulsions -- Polyphenols -- Carotenoids -- Oxidation -- Nutraceuticals; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108738
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Lotus seedpod proanthocyanidins (LSPCs) considerably improved the chemical stability of β-carotene nanoemulsions. LSPC addition promoted droplets of β-carotene nanoemulsion aggregation at pH 4. Whey protein-LSPC complexes could be used as natural emulsifiers with antioxidant and emulsifying ability. Abstract: The impact of lotus seedpod proanthocyanidin (LSPC) on the functional properties of β-carotene-loaded whey-protein stabilized nanoemulsions was investigated. LSPC was selected because it is known to exhibit strong antioxidant activity, as well as having various health benefits. Physically stable nanoemulsions containing small anionic droplets ( d < 0.15 μm; ζ = −27 mV) could be formed at pH 6.5 using whey protein-LSPC complexes as natural emulsifiers. The physical and chemical stabilities of the nanoemulsions were then measured when they were incubated at different pH values. LSPC addition promoted droplet aggregation at pH 4, but not at pH 3, 6.5, or 8, which was mainly attributed to its ability to reduce the electrostatic repulsion between the lipid droplets at pH 4. LSPC was shown to have stronger antioxidant activity than catechin and epicatechin. Our results show that the chemical stability of β-carotene nanoemulsions could be considerably improved by adding LSPC. We believe that LSPC-whey protein complexes can be used as effective emulsifiers and antioxidants in nutraceutical-loaded nanoemulsions, which may be useful for developing more efficacious functional foods and beverages.