Modulation of Fabrication and Nutraceutical Delivery Performance of Ovalbumin-Stabilized Oleogel-Based Nanoemulsions via Complexation with Gum Arabic.

ABSTRACT: Protein-polysaccharide complexes, which involve Maillard-type protein-polysaccharide conjugates and electrostatic protein-polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery. Here, ovalbumin (OVA) and gum arabic (GA) were used to prepare OVA-GA conjugate (OGC) and OVA-GA mixture (OGM), followed by the fabrication of astaxanthin-loaded oleogel-based nanoemulsions. Carnauba wax (5% w/w) and rice bran oil were mixed to prepare food-grade oleogel. The successful preparation of OGC was verified by means of SDS-PAGE analysis and free amino groups determination. OGC endowed oleogel-based nanoemulsions with smaller emulsion droplets and higher stability during 30-day storage, implying more outstanding emulsifying capability

SUBMITTER: Gao Y 

PROVIDER: S-EPMC9265802 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature