Lipid oxidation and in vitro digestion of pickering emulsion based on zein-adzuki bean seed coat polyphenol covalent crosslinking nanoparticles

Sitong Ge; Rui Jia; Wei Liu; Jiahan Xie; Meihong Liu; Dan Cai; Mingzhu Zheng; Huimin Liu; Jingsheng Liu

doi:10.1016/j.foodchem.2022.132513

Lipid oxidation and in vitro digestion of pickering emulsion based on zein-adzuki bean seed coat polyphenol covalent crosslinking nanoparticles

Food Chem. 2022 Aug 30:386:132513. doi: 10.1016/j.foodchem.2022.132513. Epub 2022 Mar 10.

Authors

Sitong Ge¹, Rui Jia¹, Wei Liu¹, Jiahan Xie¹, Meihong Liu¹, Dan Cai¹, Mingzhu Zheng¹, Huimin Liu², Jingsheng Liu³

Affiliations

¹ College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China.
² College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China. Electronic address: liuhuimin@jlau.edu.cn.
³ College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China. Electronic address: liujingsheng@jlau.edu.cn.

PMID: 35344728
DOI: 10.1016/j.foodchem.2022.132513

Abstract

This study first used adzuki bean seed coat polyphenol (ABSCP) to modify zein and form covalent nanoparticles (ZAP) and used ZAP as an emulsifier to stabilize Pickering emulsion (ZAE). The results showed that the ratio of zein-ABSCP controlled the physicochemical properties of the two compounds. ZAP could be absorbed on the water-oil surface and stabilized ZAE, which presented as a non-Newtonian fluid state with good rheological properties. The addition of ABSCP inhibited lipid oxidation in a dose-dependent manner, as verified through the analysis of accelerated oxidation experiments (50 °C, 20 days). In in vitro gastrointestinal digestion of ZAE showed that free fatty acids (FFA) release gradually decreased with ABSCP concentration increasing. Moreover, ABSCP gave ZAE a strong red-yellow color, which allowed ZAE to be used for specific applications (e.g., natural pigments). Our findings make it feasible to develope functional food and food-grade delivery systems made of protein-plant polyphenols nanoparticles.

Keywords: Adzuki bean seed coat polyphenol; In vitro digestion; Lipid oxidation; Nanoparticles; Pickering emulsion; Zein.

MeSH terms

Digestion
Emulsions / chemistry
Lipids
Nanoparticles* / chemistry
Particle Size
Polyphenols
Seeds
Vigna*
Zein* / chemistry

Substances

Emulsions
Lipids
Polyphenols
Zein