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  • Title: Characterization and utilization of soy protein isolate-(-)-epigallocatechin gallate-maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion.
    Author: Geng M, Feng X, Wu X, Tan X, Shang B, Huang Y, Teng F, Li Y.
    Journal: Food Chem; 2023 Aug 15; 417():135842. PubMed ID: 36931013.
    Abstract:
    In this study, a ternary conjugate was prepared by covalent bonding of protein, polysaccharide, and polyphenol via ultrasound and the Maillard reaction. Subsequently, the β-carotene nanoemulsion was prepared with the soy protein isolate-(-)-epigallocatechin gallate-maltose (SPI-EGCG-maltose) conjugate as the emulsifiers via ultrasound. The SPI-EGCG-maltose conjugate showed superior solubility, emulsification and foaming properties at 4 h reaction time. Meanwhile, the retention rates of β-carotene in the nanoemulsion after 30 d of storage, 8 h of light, and 55 °C of heat were >60%, >75%, and >60%, respectively. Furthermore, ultrasound treatment at 500 W for 10 min produced an inhibitory effect on the degradation of β-carotene. This study indicates that the nanoemulsion based on the ternary conjugate can effectively inhibit the β-carotene degradation by the external environment and prevent the oxidation and degradation of β-carotene in the nanoemulsion.
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