| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1184155 | Food Chemistry | 2016 | 9 Pages |
•Polyphenol–lactoferrin–carbohydrate conjugates were used to stabilize β-carotene emulsions.•The droplet characteristics and stability of β-carotene emulsions were evaluated.•The ternary conjugates improved the freeze–thaw stability of β-carotene emulsions.•The deterioration of β-carotene in emulsions was inhibited under light exposure.
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.
