Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation

Ying Bai; Yihan Sun; Xiang Li; Jiaying Ren; Chenghang Sun; Xing Chen; Xiuping Dong; Hang Qi

doi:10.1016/j.foodres.2023.113386

Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation

Food Res Int. 2023 Nov;173(Pt 2):113386. doi: 10.1016/j.foodres.2023.113386. Epub 2023 Aug 18.

Authors

Ying Bai¹, Yihan Sun¹, Xiang Li¹, Jiaying Ren¹, Chenghang Sun², Xing Chen³, Xiuping Dong¹, Hang Qi⁴

Affiliations

¹ School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China.
² Department of Biochemical Engineering, Chaoyang Teachers College, Chaoyang 122000, China.
³ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
⁴ School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China. Electronic address: qihang@dlpu.edu.cn.

PMID: 37803725
DOI: 10.1016/j.foodres.2023.113386

Abstract

Food-grade Pickering emulsions with plant proteins have attracted increasing interest in recent years. In this work, we report a type of phycocyanin (PC) electrostatic nanocomplex fabricated following a complexation between PC and lysozyme (Lys). The aim was to investigate toward investigating the performance of phycocyanin-Lysozyme (PC-Lys) nanocomplexes in stabilizing Pickering emulsions and protecting fucoxanthin (FX) from degradation. The properties of the PC-Lys nanocomplexes were characterized by ¹H nuclear magnetic resonance (NMR) spectroscopy and three-phase contact angle. Using PC-Lys nanocomplexes as emulsifiers, Pickering emulsions were successfully prepared. Pickering emulsions stabilized by PC-Lys nanocomplexes generated a tight three-dimensional network structure, which increased the memory modulus and viscoelasticity of the emulsion. Furthermore, the produced Pickering emulsions considerably increased the chemical stability and bioavailability of FX. Overall, our study showed that PC-Lys nanocomplexes have the potential for use in Pickering emulsion construction with enhanced protective effects on loaded lipophilic ingredients.

Keywords: Bioavailability; Fucoxanthin; Lysozyme; Nanocomplexes; Phycocyanin.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Emulsifying Agents / chemistry
Emulsions / chemistry
Muramidase*
Phycocyanin*

Substances

Emulsions
Phycocyanin
fucoxanthin
Muramidase
Emulsifying Agents