Utilization of interfacial engineering to improve physicochemical stability of b carotene emulsions: Multilayer coatings formed using protein and protein polyphenol conjugates.
The impact of lactoferrin (LF) chlorogenic acid (CA) and Epigallocatechin 3 gallate (EGCG) conjugates on the physicochemical properties of b carotene emulsions was investigated. Formation of lactoferrin polyphenol conjugates, which was confirmed by SDS PAGE, caused changes in the structure and nature of lactoferrin. Based on layer by layer electrostatic deposition, b carotene bilayer emulsions were prepared by lactoferrin and lactoferrin polyphenol conjugates at pH 7.0. The physicochemical properties of primary and secondary emulsions were evaluated and the results suggested that LF polyphenol conjugates stabilized primary and secondary emulsions exhibited better emulsifying properties and improved physical stability of b carotene bilayer emulsions under freeze thaw, ionic strength and thermal treatments. In addition, the lactoferrin polyphenol conjugates could effectively enhance chemical stability of b carotene in oil in water emulsions against heat treatment and ultraviolet light exposure, and the least degradation of b carotene occurred in LF EGCG conjugate stabilized primary emulsion. The interfacial engineering technology utilized in this study may lead to the formation of emulsions with improved physicochemical and functional performance.
Food chemistry