Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin

Shiguo Chen; Xuemin Shen; Wenyang Tao; Guizhu Mao; Wenyan Wu; Shengyi Zhou; Xingqian Ye; Haibo Pan

doi:10.1016/j.foodchem.2020.126570

Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin

Food Chem. 2020 Jul 30:319:126570. doi: 10.1016/j.foodchem.2020.126570. Epub 2020 Mar 5.

Authors

Shiguo Chen¹, Xuemin Shen², Wenyang Tao², Guizhu Mao², Wenyan Wu², Shengyi Zhou², Xingqian Ye², Haibo Pan³

Affiliations

¹ Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China. Electronic address: chenshiguo210@163.com.
² Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China.
³ Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China. Electronic address: apanhaibo@126.com.

PMID: 32172049
DOI: 10.1016/j.foodchem.2020.126570

Abstract

A physicochemically stable emulsion was developed by using a novel emulsifier, which was self-assembled colloidal complex of gelatin (GLT) and proanthocyanidins from Chinese bayberry (Myrica rubra Sieb et Zucc.) leaves (BLPs), with epigallocatechin-3-O-gallate (EGCG) as structure units. The GLT-BLP colloidal complexes were spherically shaped by transmission electron microscope (TEM). The data of Fourier transform infrared spectrum (FTIR), circular dichroism (CD), isothermal titration calorimetry (ITC) revealed that the main binding force between GLT and BLPs of the colloidal complexes was hydrogen bond. The incorporation of BLPs to GLT provided GLT with stronger affinity at oil-water interface and thus enhanced the physical stability of GLT-stabilizing emulsion. In addition, the emulsions stabilized by the colloidal complexes showed higher oxidation stability than that stabilized by free GLT only. The novel emulsifier developed in this study have potential applications as functional emulsifiers in food-grade emulsions with high anti-oxidation activity.

Keywords: Colloidal complexes; Gelatin; Novel emulsifier; Physicochemical stability; Proanthocyanidins.

MeSH terms

Catechin / analogs & derivatives
Catechin / chemistry
Emulsifying Agents / chemistry*
Emulsifying Agents / isolation & purification
Emulsions / analysis
Fruit / chemistry
Gelatin / chemistry*
Myrica / chemistry*
Plant Leaves / chemistry
Proanthocyanidins / chemistry*

Substances

Emulsifying Agents
Emulsions
Proanthocyanidins
Catechin
Gelatin
epigallocatechin gallate