title: Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.
abstract: The impact of lactoferrin (LF)-chlorogenic acid (CA) and (-)-Epigallocatechin-3-gallate (EGCG) conjugates on the physicochemical properties of β-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, β-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 β-carotene bilayer emulsions under freeze-thaw, ionic strength and thermal treatments. In addition, the lactoferrin-polyphenol conjugates could effectively enhance chemical stability of β-carotene in oil-in-water emulsions against heat treatment and ultraviolet light exposure, and the least degradation of β-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.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Fuguo
authors.initials: F
authors.lastname: Liu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Di
authors.initials: D
authors.lastname: Wang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Cuixia
authors.initials: C
authors.lastname: Sun
authors.affiliation: Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science and Production of Bioproducts for Industrial Applications Research Group, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China. Electronic address: gyxcau@126.com.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
mesh_terms: D002392:Catechin / Q000031:analogs & derivatives* / Q000737:chemistry; D055598:Chemical Phenomena; D002726:Chlorogenic Acid / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D004655:Emulsions; D005524:Food Technology / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D007781:Lactoferrin / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D004655:Emulsions; D059808:Polyphenols; D019207:beta Carotene; D002726:Chlorogenic Acid; D002392:Catechin; C045651:epigallocatechin gallate; D007781:Lactoferrin
keywords: (−)-Epigallocatechin-3-gallate (PubChem CID: 65064); Beta carotene (PubChem CID: 5280489); Bilayer emulsions; Chlorogenic acid (PubChem CID: 1794427); Lactoferrin–polyphenol conjugates; Physicochemical stability; β-Carotene