Abstract：
:There is an ever-increasing need to protect health-beneficial β-carotene (BC) from degradation with novel ingredients. Natural antioxidant-loaded protein-polysaccharide ternary complex has great potential for BC emulsions stabilization. In this study, curcumin (CUR)-loaded pea protein isolate (PPI), and high methoxyl pectin (HMP) ternary complex (804.0 nm) was fabricated by a self-assembly approach for BC emulsions stabilization. Highest CUR loading amount (LA, 33.19 μg/mg) was obtained in CUR-PPI-HMP complex. Hydrophobic interaction and hydrogen bonding were the prime driving forces for ternary complex formation. XRD results showed that CUR was amorphous. BC emulsion with PPI-HMP and CUR-PPI-HMP possessed higher droplet sizes (357.8 and 360.2 nm) than that with PPI and CUR-PPI (325.6, and 313.5 nm). Excellent physical stability with PPI-HMP and CUR-PPI-HMP was observed. BC retention with CUR-PPI-HMP was highest exposure to UV light (76.15%, 8 h), or heat treatment at 25 (91.50%) and 50 °C (74.35%) for 30 days.
journal_name
Food Chemjournal_title
Food chemistryauthors
Yi J,Huang H,Liu Y,Lu Y,Fan Y,Zhang Ydoi
10.1016/j.foodchem.2019.126118subject
Has Abstractpub_date
2020-05-30 00:00:00pages
126118eissn
0308-8146issn
1873-7072pii
S0308-8146(19)32270-8journal_volume
313pub_type
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