Pectin-peptide complexes ameliorated physicochemical stabilities and in vitro digestion abilities of β-carotene loaded emulsions. (15th March 2021)

• Record Type: Journal Article
• Authors: Luo, Shui-Zhong; Wu, Xiang-Zhi; Pan, Li-Hua; Zheng, Zhi; Zhang, Min
• Is Part Of: Food chemistry. Volume 340(2021)
• Publication Date: 2021-03-15
• Subjects: LMP-peptide complexes -- β-carotene -- Bioaccessibility -- Camellia oil; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128209
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: LMP-peptide complexes were formed by incubating LMP with peptide at 60 °C for 12 h. Covalent bond was formed in LMP-peptide complexes based on FTIR and HPSEC analysis. LMP-peptide complexes emulsions with tiny droplets were more stable than LMP ones. LMP-peptide complexes emulsions delayed release of free fatty acids and β-carotene. LMP-peptide complexes emulsions may help delivery of hydrophobic active compounds. Abstract: To improve the stabilities of low methoxy pectin (LMP) stabilized O/W emulsions for the delivery of bioactive substances, LMP was firstly modified with soy peptide (SP), corn peptide (CP) and whey protein peptide (WPP), respectively, by using dry-heat method, then the properties of LMP-peptide complexes stabilized O/W emulsions were characterized and the in vitro digestion of emulsions with β-carotene was test to evaluate the potential applications. LMP-peptide complexes were formed by covalent bonds according to FT-IR spectroscopy. Compared to LMP stabilized emulsions, LMP-peptide complexes stabilized emulsions had smaller droplet sizes and higher stabilities in the changed pH value, temperature and ionic strength. Based on the results of in vitro digestion tests, LMP-SP and LMP-WPP obtained by incubating LMP with peptides at 60 °C for 12 h at the weight ratio of 4:1 were more suitable for the preparation of O/W emulsions to deliver camellia oil and β-carotene.