title: Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates.
abstract: In this study, the influence of chlorogenic acid (CA)-lactoferrin (LF)-glucose (Glc) conjugate and CA-LF-polydextrose (PD) conjugate on the physicochemical characteristics of β-carotene emulsions was investigated. Novel emulsifiers were formed during Maillard reaction between CA-LF conjugate and Glc/PD. The physicochemical properties of β-carotene emulsions were characterized by droplet size, ζ-potential, rheological behavior, transmission changes during centrifugal sedimentation and β-carotene degradation. Results showed that the covalent attachment of Glc or PD to CA-LF conjugate effectively increased the hydrophilicity of the oil droplets surfaces and strengthened the steric repulsion between the oil droplets. Glucose was better than polydextrose for the conjugation with CA-LF conjugate to stabilize β-carotene emulsions. In comparison with LF and CA-LF-Glc/PD mixtures, CA-LF-Glc/PD ternary conjugates exhibited better emulsifying properties and improved physical stability of β-carotene emulsions during the freeze-thaw treatment. In addition, CA-LF-Glc/PD conjugates significantly enhanced chemical stability of β-carotene in the emulsions against ultraviolet light exposure.
authors.affiliation: Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Fuguo
authors.initials: F
authors.lastname: Liu
authors.affiliation: Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Di
authors.initials: D
authors.lastname: Wang
authors.affiliation: Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Honggao
authors.initials: H
authors.lastname: Xu
authors.affiliation: Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Cuixia
authors.initials: C
authors.lastname: Sun
authors.affiliation: Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: gyxcau@126.com.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
mesh_terms: D055598:Chemical Phenomena; D002726:Chlorogenic Acid / Q000737:chemistry*; D004355:Drug Stability; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D005936:Glucans / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry*; D007781:Lactoferrin / Q000737:chemistry*; D008066:Lipolysis; D015416:Maillard Reaction; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D005936:Glucans; D019207:beta Carotene; D002726:Chlorogenic Acid; D007781:Lactoferrin; D005947:Glucose; C033375:polydextrose
keywords: Chlorogenic acid–lactoferrin conjugate; Glucose; Maillard reaction; Physicochemical stability; Polydextrose; β-Carotene emulsions