Spice aldehydes improve emulsification stability of β-carotene by Schiff base reaction binding sodium caseinate as emulsion surface stabilizer

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-09 DOI:10.1016/j.foodchem.2025.143305

Ya Yu , Mengting Yuan , Ling Zhou , Yanan Liu , Ya Chen , Dongxu Wu , Zhihong Chen , Qingqing Yuan , Yang Han , Juhua Wang , Xiuheng Xue

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Abstract

Cinnamaldehyde (CA), P-Anisaldehyde (PAA), N-heptanal (NHA) and Citronellal (CNA) were used to modify sodium caseinate (SC) as emulsifiers to stabilize β-carotene emulsion, and the binding mechanism of SC and spice aldehyde (SA) was discussed. The results showed that the binding of SA and SC was mainly driven by non-covalent interaction, especially hydrogen bonding. It was also found that CA may form covalent bond with SC through Schiff base reaction. Moreover, the combination of SA altered the structure of SC, enhanced its surface hydrophobicity, and improved its emulsifying property. The β-carotene has been better embedded by using CA-SC composite as surface stabilizer, and the droplets dispersed uniformly and with a droplet size of 222.65 nm, Emulsifying activity index (EAI) was 58.52 m²/g, emulsion stability index (ESI) was 42.22 min when the pH was 8.0. Thus, CA was better to be used to improve the emulsification stability of β-carotene by combining with SC as surface stabilizer.

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香料醛通过希夫碱反应结合酪蛋白酸钠作为乳液表面稳定剂，改善了β-胡萝卜素的乳化稳定性

采用肉桂醛（CA）、对茴香醛（PAA）、正庚醛（NHA）和香橼醛（CNA）对酪蛋白酸钠（SC）进行改性，作为稳定β-胡萝卜素乳状液的乳化剂，并探讨了SC与香料醛（SA）的结合机理。结果表明，SA和SC的结合主要是由非共价相互作用驱动的，尤其是氢键作用。还发现CA可能通过席夫碱反应与SC形成共价键。此外，SA的加入改变了SC的结构，增强了其表面疏水性，改善了其乳化性能。CA-SC复合材料作为表面稳定剂包埋β-胡萝卜素效果较好，在pH = 8.0时，微滴分散均匀，微滴粒径为222.65 nm，乳化活性指数（EAI）为58.52 m2/g，乳液稳定性指数（ESI）为42.22 min。因此，CA与SC联合作为表面稳定剂，可以较好地提高β-胡萝卜素的乳化稳定性。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.