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Effect of epigallocatechin-3-gallate modification combined with mechanical pretreatment on the structural characteristics and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex

  • 0Central South University of Forestry and Technology, National Engineering Research Center for Deep Processing of Rice and By-products, 498 South Shaoshan Road, Changsha, Hunan 410004, China.
Food Chemistry +

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October 15, 2025

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October 15, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

Modifying rice bran protein-polysaccharide-phenol complex with epigallocatechin gallate (EGCG) and mechanical treatments significantly improved its ability to stabilize Pickering emulsions. This enhancement is key for food industry applications.

Area Of Science

  • Food Science
  • Biomaterials Science
  • Colloid and Surface Chemistry

Background

  • Insoluble rice bran protein-polysaccharide-phenol complex (IRBPPP) shows potential as a Pickering emulsion stabilizer.
  • Optimization is needed to enhance its functionality for food industry applications.
  • Epigallocatechin gallate (EGCG) and mechanical pretreatments are explored as modification strategies.

Purpose Of The Study

  • To investigate the synergistic effects of EGCG addition and mechanical pretreatment on IRBPPP.
  • To enhance the Pickering emulsion stabilizing properties of IRBPPP.
  • To understand the structure-property relationships governing emulsion stability.

Main Methods

  • IRBPPP was modified with varying concentrations of EGCG (0-50 mg/g).
  • Mechanical pretreatments included shear, ultrasonic, high-pressure homogenization, and combined methods.
  • Pickering emulsion stability was assessed using creaming index and zeta potential measurements.

Main Results

  • Mechanical pretreatment facilitated both covalent and noncovalent binding of EGCG to IRBPPP.
  • A combination of moderate EGCG (12.5 mg/g) and combined mechanical treatment synergistically improved emulsion stability (creaming index reduced from 27.7% to 2.5%).
  • Improved stability correlated significantly with increased zeta potential (from -18.7 mV to -29.7 mV), surface hydrophobicity, and protein flexibility.

Conclusions

  • Moderate EGCG modification coupled with appropriate mechanical pretreatment effectively enhances IRBPPP's Pickering emulsion stabilizing capacity.
  • Structural alterations in IRBPPP, influenced by EGCG and mechanical forces, are responsible for improved emulsion stability.
  • This optimized IRBPPP offers a promising natural stabilizer for the food industry.

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