Phosphorylated eggshell membrane peptides and proanthocyanidin aggregates could be used as emulsion stabilizers:...

Stability is the vital factor affecting the quality and storage period of emulsion products. Aggregates formed by bioactive peptides and polyphenols improve emulsion stability and prolong storage. Eggshell membrane (ESM) is an important by-product of the egg industry. The aggregation of phosphorylated eggshell membrane peptides (P-ESMP) with procyanidins (PC) could enhance emulsion stability. Herein, this study aimed to probe the physicochemical, structural, and functional characteristics of P-ESMP. In addition, the structural characterization of P-ESMP-PC aggregates during their formation process was detected, and the role on the stability and storage period of emulsion were also investigated. Our results revealed that the incorporation of PC promoted intermolecular cross-linking and aggregation, resulting in the formation of P-ESMP-PC aggregates, and improving the homogeneity of the system. In addition, the P-ESMP-PC aggregates could enhance the emulsion stability. The P-ESMP-PC system can maintain system stability during storage at different temperatures and pH environments. Under different storage conditions (1-5 days of storage, 40 °C to 80 °C, and different pH environments, respectively), the P-ESMP-PC aggregates can maintain the stability of the emulsion, with a stable CI value and a high absolute value of ζ-potential. Our research could provide a theoretical basis for the induced aggregation between bioactive peptides and polyphenols, and provide new methods and strategies for improving the stability of emulsion.