Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective ß-carotene encapsulation and delivery.
Int J Biol Macromol
; 275(Pt 2): 133607, 2024 Aug.
Article
em En
| MEDLINE
| ID: mdl-38960241
ABSTRACT
Protein emulsions' poor physical and oxidative stabilities restrict their use in functional foods. Soy protein isolate (SPI) emulsions' physical stability was enhanced by adding young apple polyphenols (YAP) in this study, but decreased when YAP was 0.12%. YAP binding prefolded SPI's structure, which promotes efficient SPI stacking at the interface. YAP also improved SPI emulsions' oxidation resistance in a dose-dependent manner. SPI-YAP interaction promoted more YAP adsorption (>80%) at the interface, which increased emulsions' antioxidant capacities twofold. Furthermore, over 90% of unsaturated fatty acids were preserved, and the oxidation of lipid-SPI-ß-carotene appeared to be reduced as YAP increased. In addition, SPI-YAP emulsions were effective in encapsulating and safeguarding ß-carotene during emulsion storage and in vitro digestion, leading to a delayed and maximum release of ß-carotene. This study improves the understanding of polyphenols inhibition on lipid-protein oxidation through interface strengthening and broadens the potential applications of YAP and SPI in functional foods.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Oxirredução
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Beta Caroteno
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Proteínas de Soja
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Malus
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Emulsões
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Polifenóis
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2024
Tipo de documento:
Article