Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties
文献类型： 外文期刊
第一作者： Guo, Xiaoming
作者： Guo, Xiaoming;Zhu, Beiwei;Guo, Xiaoming;Zhu, Beiwei;Chen, Hualei;Yu, Shujuan;Meng, Hecheng;Ai, Chunqing;Song, Shuang;Zhu, Beiwei
作者机构：
关键词： Phycocyanin; Tannic acid; Lipid oxidation inhibition; Pickering emulsion; Interfacial antioxidant
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 434 卷
页码：
收录情况： SCI
摘要： This study reported a type of phycocyanin (PC)-tannic acid (TA) complex nanoparticles (NPs) fabricated by simply mixing PC with TA at appropriate mass ratios. The assembly of PC-TA NPs was driven by secondary forces involving hydrophobic interactions and hydrogen bonding. PC-TA NPs promoted formations of Pickering emulsions with an oil volume fraction (phi) of 0.1-0.8. The interfacial antioxidant ability of PC-TA NPs was evaluated by comparing the contents of hydroperoxides, malonaldehyde, and hexanal due to lipid oxidation. The results showed that PC-TA NPs retarded lipid oxidation more efficiently than did PC, TA, tween 20, or tween 80, which suggested the synergistic antioxidant action of PC and TA. Besides, the PC-TA NPs stabilized high internal phase emulsion facilitated a higher retention of beta-carotene under UV irradiation. Altogether, our findings demonstrate that the modification of PC by TA represents a strategy to fabricate PC-TA NPs with enhanced emulsification and antioxidant efficiency.
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