Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols

Yile Chen; Yang Chen; Lianzhou Jiang; Zhaoxian Huang; Weimin Zhang; Yonghuan Yun

doi:10.1016/j.fochx.2023.100954

Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols

Food Chem X. 2023 Oct 21:20:100954. doi: 10.1016/j.fochx.2023.100954. eCollection 2023 Dec 30.

Authors

Yile Chen¹, Yang Chen¹, Lianzhou Jiang^{1

2}, Zhaoxian Huang¹, Weimin Zhang^{1

3}, Yonghuan Yun¹

Affiliations

¹ School of Food Science and Engineering, Hainan University, Haikou 570228, China.
² College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
³ Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, Hainan 570228, China.

Abstract

Coconut milk is an unstable emulsion system, mainly stabilized by proteins, which limits the development of the food industry. The aim of this study was to investigate mechanisms for increasing emulsion stability through the interaction between coffee polyphenols (CPs) and coconut globulin (CG), the main protein in coconut milk. Caffeic acid (CA), chlorogenic acid (CHA), and ferulic acid (FA) were selected as CP models. The results showed that hydrogen bond interactions mainly occurred between CG and CPs (CG-FA < CG-CA < CG-CHA). CHA containing quinic acid preferentially formed a strong interaction with CG. The interaction changed the lipophilicity of CG and facilitated the formation of a dense and thick interfacial film at the oil-water interface. Furthermore, the emulsion stabilized by CG-CPs showed excellent stability after storage, centrifugation, pH, and salt treatment, especially CG-CHA. This study could provide a theoretical basis for improving the stability of coconut milk products.

Keywords: Coconut globulin; Coffee polyphenol; Hydrogen bond; Interfacial film; Stability.