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<p>Sliced apples are highly prone to chemical degradation and quality deterioration. Emulsions demonstrate considerable potential for delivering functional substances and preserving fresh-cut fruits. Therefore, this study aimed to develop a functional emulsion by utilizing the <i>Pleurotus eryngii</i> protein and polysaccharide Maillard conjugates (PPC), thereby facilitating the delivery of ergosterol and enhancing the quality of freeze-dried apple slices. Interaction analyses of PPCs were carried out by assessing protein and total sugar contents, browning degree, grafting degree, particle size, zeta potential, and total free sulfhydryl group content, complemented with UV-visible and fluorescence spectroscopic measurements. After determining the emulsifying properties and antioxidant capacity of PPCs, a PPC-stabilized emulsion was prepared, and its stability, delivery efficiency, antioxidant activity, and effect on the quality of apple slices were investigated. Our findings revealed that the protein and total sugar contents in the PPCs declined as the reaction time prolonged. After 24&#xa0;h of reaction, the protein and total sugar levels were significantly decreased by 70.95% and 80.85% (<i>P</i> &lt; 0.05), respectively. An interaction between the protein and polysaccharides was observed, as evidenced by increases in the browning index, grafting degree, zeta potential absolute value, and total free sulfhydryl group content, along with a decrease in particle size, which were 0.37 ± 0.18, 41.95 ± 0.59%, 20.67 ± 1.70 mV, 23.25 ± 0.54 µmol·g⁻¹, and 157.27 ± 0.72&#xa0;nm at 24&#xa0;h, respectively. Additionally, both the UV-visible absorption and fluorescence spectra showed increases and blue shifts as the reaction progressed. At 24&#xa0;h, both the emulsifying activity, characterized by an emulsifying activity index (EAI) of 60.55 ± 1.57 m<sup>2</sup>·g<sup>− 1</sup> and an emulsifying stability index (ESI) of 62.31 ± 1.66&#xa0;min, and the antioxidant capacity (IC<sub>50</sub> values for DPPH and hydroxyl radicals, 1.05 ± 0.15&#xa0;mg·mL<sup>− 1</sup> and 1.28 ± 0.12&#xa0;mg·mL<sup>− 1</sup>, respectively; IC<sub>50</sub> for inhibition of polyphenol oxidase, 4.69 ± 0.15&#xa0;mg·mL<sup>− 1</sup>) exhibited significant improvement (<i>P</i> &lt; 0.05). When the PPC concentration was 10&#xa0;mg·mL<sup>− 1</sup> and the oil phase volume fraction was 50%, the PPC-stabilized emulsion exhibited a lower PDI value (0.23 ± 0.01) and smaller particle size (220.03 ± 1.71&#xa0;nm). Moreover, the emulsification index (EI) (93.24 ± 1.78%) of the PPC-stabilized emulsion after centrifugation was significantly higher than that of the other two emulsions (<i>P</i> &lt; 0.05). The EI of the PPC-stabilized emulsion remained above 80% within the pH range of 2 to 9 and reached its maximum value at pH = 4 (98.57 ± 1.14%). The EI of the emulsions decreased as the NaCl and CaCl<sub>2</sub> concentrations increased from 0 to 500 mM. When the NaCl and CaCl₂ concentrations were 500 mM, the emulsification indices of the PPC-stabilized emulsion were significantly higher than those of the other two emulsions (84.48 ± 1.79% and 63.87 ± 0.91%, respectively) (<i>P</i> &lt; 0.05). The PPC-stabilized emulsion also offered favorable protection for ergosterol under adverse conditions (retention rates: pH 1.2, 61.45 ± 0.64% ; heated at 90&#xa0;°C, 75.53 ± 0.24%; UV-C irradiation, 78.55 ± 0.11%; storage for 15 d, 86.66 ± 1.93%), leading to an increased bioaccessibility (21.01 ± 0.43%) (<i>P</i> &lt; 0.05). The PPC-stabilized emulsion exhibited stronger antioxidant activity. The apple slices that were pretreated with the PPC-stabilized emulsion for 60&#xa0;min exhibited favorable color retention (<i>L</i>* increased by 13.83%; <i>a</i>* decreased by 94.49%; <i>b</i>* increased by 64.81%), a reduction in hygroscopicity (a decrease of 49.55% after 200&#xa0;min of moisture absorption) and water activity (a decrease of 37.72%), an increase in hardness (53.31%), total sugar content (25.21%), total acidity (38.02%), and vitamin C concentration (125.92%), as well as enhanced antioxidant activity (increases of 86.55%, 46.77%, and 118.35% for the scavenging of DPPH and hydroxyl radicals, and the inhibition of polyphenol oxidase, respectively). Therefore, the present findings highlighted the potential of PPC-stabilized emulsion as an effective delivery agent for active substances, contributing to the enhancement of the quality and nutritional value of freeze-dried apple slices.</p>

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Ergosterol-loaded emulsions stabilized by Pleurotus eryngii protein-polysaccharide Maillard conjugates: preparation, stability, delivery effect, and application in improving the quality of apple slices

  • 期刊论文

  • 发表日期：

    2026年3月20日

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  • Wenjie Zhao,
  • Jiangyan Hou,
  • Pengfei Dong,
  • Cailin Song,
  • Suchen Zhao,
  • Fangming Cui,
  • Shuyu Bi,
  • Jinling Cao,
  • Yanfen Cheng,
  • Feier Cheng,
  • Cuiping Feng,
  • Shaojun Yun

摘要

Sliced apples are highly prone to chemical degradation and quality deterioration. Emulsions demonstrate considerable potential for delivering functional substances and preserving fresh-cut fruits. Therefore, this study aimed to develop a functional emulsion by utilizing the Pleurotus eryngii protein and polysaccharide Maillard conjugates (PPC), thereby facilitating the delivery of ergosterol and enhancing the quality of freeze-dried apple slices. Interaction analyses of PPCs were carried out by assessing protein and total sugar contents, browning degree, grafting degree, particle size, zeta potential, and total free sulfhydryl group content, complemented with UV-visible and fluorescence spectroscopic measurements. After determining the emulsifying properties and antioxidant capacity of PPCs, a PPC-stabilized emulsion was prepared, and its stability, delivery efficiency, antioxidant activity, and effect on the quality of apple slices were investigated. Our findings revealed that the protein and total sugar contents in the PPCs declined as the reaction time prolonged. After 24 h of reaction, the protein and total sugar levels were significantly decreased by 70.95% and 80.85% (P < 0.05), respectively. An interaction between the protein and polysaccharides was observed, as evidenced by increases in the browning index, grafting degree, zeta potential absolute value, and total free sulfhydryl group content, along with a decrease in particle size, which were 0.37 ± 0.18, 41.95 ± 0.59%, 20.67 ± 1.70 mV, 23.25 ± 0.54 µmol·g⁻¹, and 157.27 ± 0.72 nm at 24 h, respectively. Additionally, both the UV-visible absorption and fluorescence spectra showed increases and blue shifts as the reaction progressed. At 24 h, both the emulsifying activity, characterized by an emulsifying activity index (EAI) of 60.55 ± 1.57 m2·g− 1 and an emulsifying stability index (ESI) of 62.31 ± 1.66 min, and the antioxidant capacity (IC50 values for DPPH and hydroxyl radicals, 1.05 ± 0.15 mg·mL− 1 and 1.28 ± 0.12 mg·mL− 1, respectively; IC50 for inhibition of polyphenol oxidase, 4.69 ± 0.15 mg·mL− 1) exhibited significant improvement (P < 0.05). When the PPC concentration was 10 mg·mL− 1 and the oil phase volume fraction was 50%, the PPC-stabilized emulsion exhibited a lower PDI value (0.23 ± 0.01) and smaller particle size (220.03 ± 1.71 nm). Moreover, the emulsification index (EI) (93.24 ± 1.78%) of the PPC-stabilized emulsion after centrifugation was significantly higher than that of the other two emulsions (P < 0.05). The EI of the PPC-stabilized emulsion remained above 80% within the pH range of 2 to 9 and reached its maximum value at pH = 4 (98.57 ± 1.14%). The EI of the emulsions decreased as the NaCl and CaCl2 concentrations increased from 0 to 500 mM. When the NaCl and CaCl₂ concentrations were 500 mM, the emulsification indices of the PPC-stabilized emulsion were significantly higher than those of the other two emulsions (84.48 ± 1.79% and 63.87 ± 0.91%, respectively) (P < 0.05). The PPC-stabilized emulsion also offered favorable protection for ergosterol under adverse conditions (retention rates: pH 1.2, 61.45 ± 0.64% ; heated at 90 °C, 75.53 ± 0.24%; UV-C irradiation, 78.55 ± 0.11%; storage for 15 d, 86.66 ± 1.93%), leading to an increased bioaccessibility (21.01 ± 0.43%) (P < 0.05). The PPC-stabilized emulsion exhibited stronger antioxidant activity. The apple slices that were pretreated with the PPC-stabilized emulsion for 60 min exhibited favorable color retention (L* increased by 13.83%; a* decreased by 94.49%; b* increased by 64.81%), a reduction in hygroscopicity (a decrease of 49.55% after 200 min of moisture absorption) and water activity (a decrease of 37.72%), an increase in hardness (53.31%), total sugar content (25.21%), total acidity (38.02%), and vitamin C concentration (125.92%), as well as enhanced antioxidant activity (increases of 86.55%, 46.77%, and 118.35% for the scavenging of DPPH and hydroxyl radicals, and the inhibition of polyphenol oxidase, respectively). Therefore, the present findings highlighted the potential of PPC-stabilized emulsion as an effective delivery agent for active substances, contributing to the enhancement of the quality and nutritional value of freeze-dried apple slices.