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Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation
Ying Bai1, Yihan Sun1, Xiang Li1
1School 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.
Phycocyanin-lysozyme nanocomplexes effectively stabilize Pickering emulsions and protect fucoxanthin. These plant-based emulsifiers enhance emulsion structure, stability, and bioavailability of lipophilic ingredients.
Area of Science:
- Food science
- Colloid and surface science
- Biomaterials
Background:
- Plant proteins are increasingly used in food-grade Pickering emulsions.
- Phycocyanin (PC) and lysozyme (Lys) are natural proteins with potential as emulsifiers.
- Protecting lipophilic ingredients like fucoxanthin (FX) from degradation is crucial.
Purpose of the Study:
- To create phycocyanin-lysozyme (PC-Lys) nanocomplexes.
- To evaluate PC-Lys nanocomplexes as stabilizers for Pickering emulsions.
- To assess the protective effect of these emulsions on fucoxanthin (FX).
Main Methods:
- Fabrication of PC-Lys electrostatic nanocomplexes.
- Characterization using 1H nuclear magnetic resonance (NMR) spectroscopy and contact angle measurements.
- Preparation and evaluation of FX-loaded Pickering emulsions stabilized by PC-Lys.
Main Results:
- PC-Lys nanocomplexes were successfully synthesized.
- Pickering emulsions stabilized by PC-Lys exhibited a 3D network structure, enhancing viscoelasticity.
- The emulsions significantly improved the chemical stability and bioavailability of FX.
Conclusions:
- PC-Lys nanocomplexes are effective stabilizers for food-grade Pickering emulsions.
- These nanocomplexes offer enhanced protection for loaded lipophilic ingredients like FX.
- PC-Lys nanocomplexes show promise for applications in food and nutraceutical industries.
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