期刊
FOOD CHEMISTRY
卷 370, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130507
关键词
Lactoferrin-carboxymethyl chitosan complexes; Self-assembly; High internal phase emulsions; Curcumin
资金
- National Natural Science Foundation of China [21808187]
- National Key Research and Development Program of China [2017YFD0400200-4]
- Fundamental Research Funds for the Central Universities [2452020008]
- Innovation talents promotion plan of Shaanxi province [2019TD-006, 2020KJXX-034]
This study investigates the use of different forms of lactoferrin (LF) - carboxymethyl chitosan (CMCTS) complexes as emulsifiers to form high internal phase emulsions (HIPEs). The results show that heated LF-CMCTS granules and unheated LF-CMCTS complexes have different mechanisms and properties in stabilizing HIPEs, providing a new basis for designing novel LF-based HIPEs systems.
While the high internal phase emulsions (HIPEs) have been formed by food-grade biopolymers and granules have been widely reported, it is not known which components are more effective. In this work, we first used heattreated lactoferrin (LF)-carboxymethyl chitosan (CMCTS) granules and native LF-CMCTS physical mixtures as emulsifiers to form HIPEs. The results showed that the interfacial behavior and emulsifying properties of the two complexes were controlled by the ratio of LF-CMCTS and the optimal ratio of LF to CMCTS was 1:1. Heated LFCMCTS granules anchored to the water-oil interface and formed an elastic shell to stabilize HIPEs, while unheated LF-CMCTS complexes formed a thick film layer to stabilize HIPEs. Both HIPEs could act as delivery systems loaded with curcumin, and they showed better protection of curcumin than Tween-80 under light. This study provides a new basis for the design of LF-based HIPEs systems loaded with lipophilic food functional ingredients.
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