Effects of κ-carrageenan on the emulsifying ability and encapsulation properties of pea protein isolate-grape seed oil emulsions

• Published in: Food chemistry Vol. 435; p. 137561
• Main Authors: Wang, Wenjuan, Sun, Rui, Ji, Suping, Xia, Qiang
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2024
• Subjects: antioxidant activity; Complexes; Curcumin; droplets; electrostatic interactions; Emulsifying ability; Emulsions; encapsulation; food chemistry; grapeseed oil; pea protein; Pea protein isolate; protein content; protein isolates; viscoelasticity; wettability; κ-Carrageenan; κ-Carrageenan; Emulsifying ability; Pea protein isolate; Curcumin; Emulsions; Complexes
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137561

[Display omitted] •Pea protein/κ-carrageenan complex was an efficient stabilizer at a wide pH.•Obtain the microstructure-performance relation of the complex.•Complex formation promoted the interfacial adsorption of proteins.•Complex-stabilized emulsions enhanced curcumin chemical stability.•Curcumin-loaded emulsions exhibited synergistic antioxidant activity. This work investigated the characteristics of pea protein isolate and κ-carrageenan complexes in stabilizing curcumin-loaded emulsions. The complexes structured by electrostatic attraction exhibited biphasic wettability with increased three-phase contact angles close to 90°. Morphological differences in the complexes were the critical factor influencing their emulsifying ability at various pH. As a steric barrier via increasing net negative charge (up to −54.7 ± 2.4 mV) and adsorbed protein content (92.57 %–97.61 %), the interfacial layer could retard droplet coalescence and improve emulsions stability. Rheological tests verified the higher viscoelasticity of emulsions by raising the oil fraction. After 4 weeks of heating treatment, the chemical stability of curcumin was prominently enhanced from 18.6 ± 0.2 % to 64.3 ± 5.7 %. The confirmed synergistic antioxidant activity between grape seed oil and curcumin in emulsions might facilitate the development of specific functional delivery systems in foods.