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• W4200328336 abstract "The impact of Lycium barbarum polysaccharides (LBPs) on the physical and chemical stability of oil-in-water emulsions coated by a whey protein isolate (WPI) was investigated. At pH 3.0, the anionic LBP (0.2-0.6 wt %) molecules were electrostatically deposited onto the cationic surfaces of the WPI-coated oil droplets, leading to the formation of stable multilayered emulsions containing WPI-/LBP-coated oil droplets. However, increasing the LBP concentration to 0.8 wt % led to oil droplet aggregation, which was attributed to charge neutralization, bridging flocculation, and/or depletion flocculation. For subsequent experiments, a low (0.2%) and an intermediate (0.6%) LBP dose was used to prepare the secondary emulsions, and then their physical and oxidative stability was studied during 8 days of storage at 37 °C. The presence of the multilayer WPI/LBP coatings around the oil droplets inhibited lipid oxidation (reduced levels of lipid hydroperoxides and 2-thiobarbituric acid-reactive substances), as well as protein oxidation (reduced levels of carbonyl formation, sulfhydryl consumption, molecular weight modifications, intrinsic fluorescence loss, and Schiff-base fluorescence gain). The antioxidant effects of the multilayer coatings were greater at the higher LBP concentration. These results suggest that LBP, a natural plant-based polysaccharide isolated from a traditional Chinese medicine, can be used to improve the quality of emulsion-based foods. However, the level used should be optimized to ensure good physical and oxidative stability of the emulsions." @default.
• W4200328336 created "2021-12-31" @default.
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• W4200328336 date "2021-12-21" @default.
• W4200328336 modified "2023-10-18" @default.
• W4200328336 title "Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: <i>Lycium barbarum</i> Polysaccharides and Whey Proteins" @default.
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• W4200328336 doi "https://doi.org/10.1021/acs.jafc.1c06585" @default.
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