期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 61, 期 21, 页码 5163-5169出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf401350t
关键词
interfacial engineering multilayer emulsions; beta-carotene; carotenoids; degradation; electrostatic interactions; lactoferrin; beta-lactoglobulin; stability
资金
- United States Department of Agriculture
- CREES
- NRI
- AFRI
- Cooperative State Research, Extension, Education Service, United State Department of Agriculture, Massachusetts Agricultural Experiment Station
Emulsion-based delivery systems are needed to encapsulate, protect, and deliver lipophilic bioactive components in the food, personal care, and pharmaceutical industries. The functional performance of these systems can be controlled by engineering the composition and structure of the interfacial layer coating the lipid droplets. In this study, interfacial properties were controlled using two globular proteins with widely differing isoelectric points: lactoferrin (LF: pI approximate to 8.5) and beta-lactoglobulin (BLG: pI approximate to 5). Oil-in-water emulsions were prepared with different interfacial properties: [LF]-only; [BLG]-only; [LE]-[BLG]-(laminated); [BLG]-[LF]-(laminated); and [BLG/LE]-(mixed). The influence of pH, ionic strength, and temperature on the physical stability of beta-carotene-enriched emulsions was investigated. [LF]-emulsions were stable to droplet aggregation from pH 2 to 9 (0 mM NaCl), but all other emulsions aggregated at intermediate pH values. [BLG]-emulsions aggregated at high salt levels (>= 50 mM NaCl), but all other emulsions were stable (0 to 300 mM NaCl). [BLG/LF]-emulsions were unstable to heating (>= 60 degrees C), but all other emulsions were stable (30 to 90 degrees C). Color fading due to beta-carotene degradation occurred relatively quickly in [BLG]-emulsions (37 degrees C) but was considerably lower in all other emulsions, which was attributed to the ability of LF to bind iron or interact with beta-carotene. This study provides useful information for designing emulsion-based delivery systems to encapsulate and protect bioactive lipids, such as carotenoids.
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