Five/six carbon monosaccharides-glycated coconut protein-stabilized emulsions: Impact on stability and digestion

This study examined the impact of different monosaccharide-glycated coconut protein isolates (CPI) as emulsion stabilizers on the stability, rheological, and digestion properties of CPI-based emulsions. The results showed that the interfacial tension (13.6-27.9 mN/m) of CPI-monosaccharide conjugated particles could be controlled by introducing five‑carbon or six‑carbon monosaccharides. The emulsions stabilized by CPI-five‑carbon monosaccharide conjugates exhibited smaller variations in turbidity values (51.93), droplet size (10.31 μm) and zeta potential (-24.25 mV) over 28 days. Additionally, the emulsions stabilized by five‑carbon monosaccharide-glycated CPI demonstrated superior thermal stability in the temperature range of 60 to 100 °C. Microstructural observations revealed the distribution and aggregation of oil droplets within the emulsion system. The rheological analysis demonstrated all emulsions exhibited superior anti-deformation stability under 100 % strain. The emulsions demonstrated excellent digestibility, with a 6.90 % release of free fatty acids and reduced droplet aggregation, highlighting their potential applications in the food and pharmaceutical industries.