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Guangzhou Scikoon Industry Ltd. Co.
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2024 Technical Program

Edible Applications Technology

Lipid Oxidation and Quality

Session: Oxidation in Emulsions and Structured Systems

Enhancing physical stability and lipid oxidation prevention in emulsions using the interfacial layer of faba protein-tannic acid conjugates

Tuesday, April 30, 2024
11:15 AM – 11:35 AM EDT
Room: 524a
Abstract: Protein-based emulsions facing the challenge of lipid oxidation often utilize polyphenols; however, it is challenging due to the lack of solubility of the polyphenols in the lipid phase. This study involved the conjugation of soluble faba proteins with tannic acid using the free-radical grafting method, employing ascorbic acid and hydrogen peroxide. The conjugate (1wt%) was used to develop highly stable 5wt% canola oil-in-water emulsions at pH 3. The emulsions were fortified with a 0.5wt% guar gum solution to prevent protein sedimentation. The emulsions displayed a surface and volume average droplet size of 330 nm and 500 nm, respectively. An accelerated creaming velocity of 45.1 µm/min at 2100g suggested a long-term stability of the emulsion. Environmental stability assessments of the emulsions covered various conditions over 28 days, including exposure to different salt concentrations, freeze-thaw cycles, elevated temperatures, and a combination of heat and salt. No significant difference was observed in the accelerated creaming velocity of conjugate-stabilized emulsions compared to only protein-stabilized emulsions under all stressors, suggesting no adverse impact of the conjugate on stability in comparison to emulsions made solely with proteins. Intriguingly, oxidation tests, measured by peroxide value and p-Anisidine value, highlighted the pivotal role of interfacial tannic acid in retarding lipid oxidation in the conjugate emulsions. The p-Anisidine value for the conjugate after 28 days was 34.1 mEq/Kg, notably lower than the 121.5 and 86.2 mEq/Kg observed for the emulsions without tannic acid and the emulsions made with a mixture of tannic acid and protein without radical initiator system, respectively, affirming the enhanced oxidative stability attributed to the presence of polyphenols from the conjugate at the oil droplet surface. The plant protein-polyphenol conjugate-stabilized emulsions hold promise for improved lipid oxidation stability in emulsion-based systems.