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<p>Polyunsaturated fatty acids rich oils, especially in the form of emulsion, are susceptible to oxidation, which limits their food applications. Hence, the current study aimed to develop a novel milk protein-phenolic acid complex as an emulsifier, characterized by high antioxidant activity. Caffeic (Caff) or Pyrogallic (Pyr) acids were individually complexed with either sodium caseinate (NaCa/Caff; NaCa/Pyr) or whey protein concentrate (WPC/Caff; WPC/Pyr). The milk protein-phenolic acid complexes were characterized by FTIR, and their antioxidant properties were evaluated in vitro by DPPH and FRAP assays. The preceding complexes in addition to Caff or Pyr were individually used to prepare nanoemulsions containing 10% <i>Lepidium sativum</i> oil, which contained 31.26% α-linolenic and 20.85% oleic acid. The particle size values of various nanoemulsions varied between 102.3 and 221&#xa0;nm, while their zeta potential had negative values higher than − 30 mv except those incorporated with either Caff or WPC/Pyr. Nanoemulsions prepared using WPC/Caff and NaCa/Caff showed the lowest oxidation percentage (19.84 ± 0.86 and 31.62 ± 1.21%, respectively) and creaming index percentage (1.20 ± 0.156 and 0.00%, respectively) after storage for 16 days at 4&#xa0;°C. These results indicate the potential of NaCa/Caff complex as an efficient antioxidant stabilizer and emulsifier to prepare various emulsions.</p>

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Preparation of nanoemulsion with milk protein-phenolic acids-α-linolenic acid rich lipid extracted from Lepidium sativum: evaluation of emulsification and oxidative stability of α-linolenic acid in nanoemulsion

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月2日

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  • Ahmed Ali Abd El-Maksoud,
  • Karima Said Mohamed Hammad,
  • Bothaina Shaban AbdElHakeem,
  • Ekram Abd El-Salam Abd El-Salam

摘要

Polyunsaturated fatty acids rich oils, especially in the form of emulsion, are susceptible to oxidation, which limits their food applications. Hence, the current study aimed to develop a novel milk protein-phenolic acid complex as an emulsifier, characterized by high antioxidant activity. Caffeic (Caff) or Pyrogallic (Pyr) acids were individually complexed with either sodium caseinate (NaCa/Caff; NaCa/Pyr) or whey protein concentrate (WPC/Caff; WPC/Pyr). The milk protein-phenolic acid complexes were characterized by FTIR, and their antioxidant properties were evaluated in vitro by DPPH and FRAP assays. The preceding complexes in addition to Caff or Pyr were individually used to prepare nanoemulsions containing 10% Lepidium sativum oil, which contained 31.26% α-linolenic and 20.85% oleic acid. The particle size values of various nanoemulsions varied between 102.3 and 221 nm, while their zeta potential had negative values higher than − 30 mv except those incorporated with either Caff or WPC/Pyr. Nanoemulsions prepared using WPC/Caff and NaCa/Caff showed the lowest oxidation percentage (19.84 ± 0.86 and 31.62 ± 1.21%, respectively) and creaming index percentage (1.20 ± 0.156 and 0.00%, respectively) after storage for 16 days at 4 °C. These results indicate the potential of NaCa/Caff complex as an efficient antioxidant stabilizer and emulsifier to prepare various emulsions.