| Pickering emulsions are stabilized by solid particles instead of conventional small molecule surfactants.They have attracted increasing attention in the food industry due to their advantages over traditional emulsions.Although some food-derived polymers,such as starch,cellulose,and protein,are able to stabilize food-grade Pickering emulsions,those prepared from large molecules usually exhibit poor stability.Therefore,the development of Pickering emulsions with excellent stability and the exploration of their formation methods and mechanisms have become a research focus in the food industry.Accordingly,the present work was conducted to investigate the effects of lactoferrin(LF),epigallocatechin-3-gallate(EGCG),high methoxylated pectin(HMP)and β-Cyclodextrin(β-CD)as raw materials to investigate the effect of β-CD on LF-EGCG-HMP ternary complex,to prepare LF-EGCG-HMP-β-CD quaternary complex-based high internal phase Pickering emulsion,and to investigate its structural improvement effect on the yogurt system.The main contents and results of the study are as follows:(1)Influence of β-CD on the structure of LF-EGCG-HMP ternary complex: LF-EGCG-HMP and LF-EGCG-β-CD ternary complexes as well as LF-β-CD-EGCG-HMP,LF-EGCG-β-CD-HMP,LF-EGCG-β-CD-HMP were prepared by changing the order of β-CD addition,respectively,LF-EGCG-HMP-β-CD three ternary complexes,select the optimum concentration of β-CD,and describe the morphology of the complexes by optical microscopy,determination of turbidity,combined with electron scanning microscopy,fluorescence spectroscopy,infrared spectroscopy and other characterization means,focusing on the effect of β-CD on the structure of LF-EGCG-HMP ternary complexes.It was shown that in LF-EGCG-HMP,the system reached saturation when the concentration of β-CD was 0.15%.The addition of β-CD to LF-EGCG-HMP increased the turbidity of the ternary complex and improved the particle wettability.In addition,the order of β-CD addition affected the structure and particle properties of the quaternary complex,where MIX3,LF-β-CD-EGCG-HMP,had superior structural properties,as indicated by its lower interfacial tension and contact angle close to 90°.We proposed a possible mechanism for the formation of LF-EGCG-HMP-β-CD tetrameric complex,where MIX3 first formed LF-β-CD complex with weaker non-covalent interactions,followed by the formation of LF-β-CD-EGCG ternary complex with lower turbidity.HMP adsorbed LF-β-CD-EGCG ternary complex on the surface by interacting with LF and EGCG,forming a complex network structure.MIX4,LF-EGCG-β-CD-HMP,had a similar structure formation process as LF-β-CD-EGCG-HMP,with the difference that a large number of LF-EGCG-β-CD ternary complexes exist inside this structure.The network structure of CD was relatively simple and mainly consisted of the LF-EGCG-HMP ternary complex surrounded by β-CD on the surface.(2)Construction and characterization of LF,EGCG,HMP and β-CD quaternary complex-based high internal phase Pickering emulsions(HIPPEs): The quaternary complexes composed of LF,EGCG,HMP and β-CD were used as the continuous phase and soybean oil as the dispersed phase to construct HIPPEs,and the structural,rheological,textural,3D printing properties and refrigerated stability of the emulsions were evaluated.The results showed that the HIPPEs stabilized by the tetrameric complex base are oil-in-water system with reduced particle size and enhanced homogeneity compared with the ternary complex base HIPPEs.Optical microrheology,textural and 3D printing properties evaluation showed that the viscoelasticity,adhesive,and masticatory properties of the quaternary complex-based HIPPEs were further enhanced,making them suitable for 3D printing.In addition,compared with the ternary complex-based HIPPEs,the quaternary complex-based HIPPEs exhibited better antioxidant properties and refrigerant stability.Among them,LF-β-CD-EGCG-HMP quaternary complex-based HIPEEs showed the most outstanding comprehensive performance.(3)Application of LF,EGCG,HMP,β-CD quaternary complex-based HIPPEs in yogurt:LF-β-CD-EGCG-HMP quaternary complex-based HIPPEs,cow’s milk was used as raw material to generate three types of emulsion yogurt,CD-yogurt,HMP-yogurt,CD-HMP-yogurt,by inoculation and fermentation,to investigate the effect of different emulsion The effects of different emulsion additions on the micro-rheological characteristics,physicochemical indexes,textural characteristics,particle size and live bacteria changes during storage were investigated,and sensory evaluation was performed by establishing a fuzzy mathematical model.The results showed that HIPPE1-yogurt,HIPPE2-yogurt and HIPPE3-yogurt showed better viscoelasticity,stability,water-holding capacity and textural properties than yogurt(blank group)with the increase of emulsion addition in the range of 1%-3%,and especially HIPPE3-3%yogurt showed better results with the highest sensory evaluation score of 79.24.The highest sensory evaluation score was 79.24,featuring smooth surface,thick texture,and mellow taste,which has good development value and application prospects in the food industry. |
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