Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin

化学 脂质氧化 乳状液 皂甙 色谱法 豌豆蛋白 吸附 TBARS公司 溶解度 有机化学 抗氧化剂 化学工程 食品科学 脂质过氧化 医学 工程类 病理 替代医学
作者
Shulin Zhang,Li Tian,Jianhua Yi,Zhiliang Zhu,Eric A. Decker,David Julian McClements
出处
期刊:Food Hydrocolloids [Elsevier BV]
卷期号:109: 106136-106136 被引量:49
标识
DOI:10.1016/j.foodhyd.2020.106136
摘要

The oxidation of lipids and proteins often occurs at the oil-water interface in emulsions, and so emulsifiers may influence the oxidative stability of these systems. The objective of this work was to assess the influence of mixed plant-based emulsifiers, almond protein isolate (API) and camellia saponin (CS), on the physical and oxidative stability of walnut oil-in-water emulsions. Initially, a 5 wt% walnut oil emulsion was formulated using 0.5 wt% API as an emulsifier, then different levels of CS (1.0–2.0 wt%) were added. Experiments were carried out under conditions where the API and CS had different charges: pH 3 (protein positive, saponin negative) and pH 7 (both negative). Analysis of the surface-potential and interfacial protein concentration indicated that mixed API-CS interfacial layers were present at the oil droplet surfaces, with the main driving forces for adsorption being electrostatic and/or hydrophobic interactions. Emulsions prepared with the mixed emulsifier system had greater resistance to droplet flocculation than those stabilized by API alone when incubated at 45 °C for 0, 3, and 6 days. Markers of lipid oxidation (hydroperoxides and TBARS) and protein oxidation (carbonyl formation, sulfhydryl loss, intrinsic fluorescence loss, and electrophoresis) were recorded during storage. These measurements showed that API-CS-coated droplets were more resistant to oxidation than API-coated ones. Oxidation was faster at pH 3 than pH 7, which was mainly linked to the higher water-solubility and chemical reactivity of the transition metals under acidic conditions. Our results indicate that a combination of almond protein and camellia saponin is suitable for forming plant-based emulsions with high physical and chemical stability.
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