Impact of chitosan-EGCG conjugates on physicochemical stability of β-carotene emulsion

被引:61
作者
Lei, Fei [1 ]
Liu, Fuguo [1 ]
Yuan, Fang [1 ]
Gao, Yanxiang [1 ]
机构
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100094, Peoples R China
基金
中国国家自然科学基金;
关键词
Chitosan; EGCG; Conjugate; beta-Carotene emulsion; Stability; HIGH-PRESSURE HOMOGENIZATION; IN-WATER EMULSIONS; WHEY-PROTEIN; EMULSIFYING PROPERTIES; RHEOLOGICAL PROPERTIES; MOLECULAR-WEIGHT; FOOD; CASEINATE; DELIVERY; GELATION;
D O I
10.1016/j.foodhyd.2014.01.008
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The aim of the present study was to investigate the effects of low-molecular-weight chitosan (LC)-(-)-epigallocatechin-3-gallate (EGCG) conjugates on the physicochemical properties of oil-in-water emulsions incorporating beta-carotene within the oil droplets. Covalent coupling of LC to EGCG was achieved by hydroxyl-free radical grafting. The physicochemical stability of beta-carotene emulsions was characterized by droplet size and distribution, rheological behavior, transmission profiles using novel centrifugal sedimentation and beta-carotene degradation in the emulsion during storage. beta-Carotene emulsions stabilized by LC-EGCG conjugates had relatively smaller mean droplet size, more homogenous droplet size distribution and less change in centrifugal transmission profiles, indicating a substantial improvement in physical stability. Degradation of beta-carotene in emulsions during storage was significantly retarded by LC-EGCG conjugates than native LC (formed without the redox pair and without EGCG) and control LC (formed with redox pair and without EGCG). These results implied that LC-EGCG conjugates were able to improve the physical stability of beta-carotene emulsion and inhibit the deterioration of beta-carotene in oil-in-water emulsions. Crown Copyright (C) 2014 Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码:163 / 170
页数:8
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