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Lutein-Loaded Emulsions Stabilized by Egg White Protein-Dextran-Catechin Conjugates: Cytotoxicity, Stability, and Bioaccessibility

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Abstract

The aim of this study was to investigate the cytotoxicity, physicochemical stability, and bioaccessibility of lutein-loaded emulsions stabilized by egg white protein-dextran-catechin (EWP-Dex-EC) conjugates. The conjugates were developed using a two-step method involving free radical grafting combined with the Maillard reaction. Cytotoxicity analysis indicated that the conjugates were nontoxic and biocompatible. Changes in particle size, ζ-potential and lutein retention of the emulsions were determined to evaluate their physicochemical stability. Grafting dextran to the egg white protein improve the physical stability of the emulsions, which was attributed to an increase in steric repulsion between the protein-coated oil droplets. The attachment of catechin to the egg white proteins increased their interfacial antioxidant activity, which inhibited lutein degradation in the emulsions. The highest bioaccessibility of lutein was observed in the EWP-Dex-EC conjugate-stabilized emulsions, which was mainly attributed to the relatively smaller droplet size and stronger antioxidant activity. Our results suggest that the protein-polysaccharide-polyphenol conjugates formed in this study could be used as antioxidant emulsifiers to improve the physicochemical stability and bioavailability of lipophilic bioactives.

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Funding

The work was supported by the National Natural Science Foundation for the Youth of China (No. 31901642).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 214122, Wuxi, China

    Luping Gu, Xing Yao, Junhua Li, Cuihua Chang, Yujie Su & Yanjun Yang

  2. Department of Food Science, University of Massachusetts, 01003, Amherst, MA, USA

    David Julian McClements

  3. College of Food Science and Engineering, Yangzhou University, 225127, Yangzhou, Jiangsu, China

    Li Liang

  4. Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, 415400, Jinshi, Hunan, China

    Wen Xiong, Yujie Su & Yanjun Yang

Authors
  1. Luping Gu
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  2. Xing Yao
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  3. David Julian McClements
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  4. Li Liang
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  5. Wen Xiong
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  6. Junhua Li
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  7. Cuihua Chang
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  8. Yujie Su
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  9. Yanjun Yang
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Contributions

Luping Gu: Conceptualization, Writing- Original draft preparation; Xing Yao: Methodology, Formal analysis; David Julian McClements: Editing; Li Liang: Data curation; Wen Xiong: Investigation; Junhua Li: Software; Cuihua Chang: Visualization; Yujie Su: Project administration; Yanjun Yang: Supervision.

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Correspondence to Yujie Su or Yanjun Yang.

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Gu, L., Yao, X., McClements, D.J. et al. Lutein-Loaded Emulsions Stabilized by Egg White Protein-Dextran-Catechin Conjugates: Cytotoxicity, Stability, and Bioaccessibility. Food Biophysics 18, 175–185 (2023). https://doi.org/10.1007/s11483-022-09762-7

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  • DOI: https://doi.org/10.1007/s11483-022-09762-7

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