Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate-High-Methoxyl Pectin Complex.

Zhe Yu, Li Zhou, Zhe Chen, Ling Chen, Kunqiang Hong, Dongping He, Fenfen Lei

Abstract read

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Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Zhe YuCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Li ZhouCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Zhe ChenKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China.

Ling ChenCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Kunqiang HongCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Dongping HeCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Fenfen LeiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.ORCID 0000-0002-2960-6933

Funding

China Association for Science and Technology YESS20200380Guangxi Science and Technology Department AB23026140

6 · The paper itself

Abstract

In this study, the whey protein isolate-high-methoxyl pectin (WPI-HMP) complex prepared by electrostatic interaction was utilized as an emulsifier in the preparation of docosahexaenoic acid (DHA) algal oils in order to improve their physicochemical properties and oxidation stability. The results showed that the emulsions stabilized using the WPI-HMP complex across varying oil-phase volume fractions (30-70%) exhibited consistent particle size and enhanced stability compared to emulsions stabilized solely using WPI or HMP at different ionic concentrations and heating temperatures. Furthermore, DHA algal oil emulsions stabilized using the WPI-HMP complex also showed superior storage stability, as they exhibited no discernible emulsification or oil droplet overflow and the particle size variation remained relatively minor throughout the storage at 25 °C for 30 days. The accelerated oxidation of the emulsions was assessed by measuring the rate of DHA loss, lipid hydroperoxide levels, and malondialdehyde levels. Emulsions stabilized using the WPI-HMP complex exhibited a lower rate of DHA loss and reduced levels of lipid hydroperoxides and malondialdehyde. This indicated that WPI-HMP-stabilized Pickering emulsions exhibit a greater rate of DHA retention. The excellent stability of these emulsions could prove valuable in food processing for DHA nutritional enhancement.

Indexed as

DHAhigh-methoxyl pectinPickering emulsionstabilitywhey protein isolate

Identifiers

PMID38998664

DOI10.3390/foods13132159

PMCPMC11240950

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