Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage
- Author
- Wahyu Wijaya, Rachel Catherina Harfieyanto, Koen Dewettinck (UGent) , Ashok R Patel and Paul Van der Meeren (UGent)
- Organization
- Abstract
- In this study, whey protein isolate (WPI)-low methoxyl pectin (LMP) electrostatic complexes were used to encapsulate quercetin (Q) in a model fat-free beverage system. The effect of the pH and WPI:LMP ratio was first studied to form soluble complexes with optimal physical properties, in terms of the hydrodynamic diameter, surface charge, and yield. Based on the results, pH 5.0 and a 2:1 (w/w) ratio of WPI:LMP were selected for encapsulation of Q. The stoichiometry of the binding (n) and the binding constant (K-b) of WPI:Q were evaluated at pH values of 5.0 and 7.0 at room temperature. The Q-loaded WPI:LMP nanocomplexes were produced by mixing WPI with Q at two loading concentrations corresponding to 5:1 and 1:1 WPI:Q molar mixing ratios, followed by the addition of LMP and pH adjustment to 5.0. The microstructure of Q-loaded WPI:LMP complexes was investigated by cryo-SEM imaging. Q was efficiently entrapped at two loading concentrations with an efficiency of about 97%. Q-loaded WPI:LMP complexes showed physical stability during storage and high temperature processing, as well as in the presence of challenging formulation conditions such as a high sugar concentration or salt addition (at a limited concentration). The stability of encapsulated Q against UV irradiation was approximately 4 times better than that of free Q. Moreover, Q-loaded WPI:LMP complexes were also lyophilized into dry powder, which can be useful for practical application in food products.
- Keywords
- BETA-LACTOGLOBULIN, FUNCTIONAL FOODS, ANTIOXIDANT PROPERTIES, BINDING-PROPERTIES, FLUORESCENCE, COMPLEXES, BOVINE, EMULSIONS, DELIVERY, IMPACT
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8601391
- MLA
- Wijaya, Wahyu, et al. “Whey Protein Isolate-Low Methoxyl Pectin Nanocomplexes Improve Physicochemical and Stability Properties of Quercetin in a Model Fat-Free Beverage.” FOOD & FUNCTION, vol. 10, no. 2, 2019, pp. 986–96, doi:10.1039/c8fo02350f.
- APA
- Wijaya, W., Harfieyanto, R. C., Dewettinck, K., Patel, A. R., & Van der Meeren, P. (2019). Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage. FOOD & FUNCTION, 10(2), 986–996. https://doi.org/10.1039/c8fo02350f
- Chicago author-date
- Wijaya, Wahyu, Rachel Catherina Harfieyanto, Koen Dewettinck, Ashok R Patel, and Paul Van der Meeren. 2019. “Whey Protein Isolate-Low Methoxyl Pectin Nanocomplexes Improve Physicochemical and Stability Properties of Quercetin in a Model Fat-Free Beverage.” FOOD & FUNCTION 10 (2): 986–96. https://doi.org/10.1039/c8fo02350f.
- Chicago author-date (all authors)
- Wijaya, Wahyu, Rachel Catherina Harfieyanto, Koen Dewettinck, Ashok R Patel, and Paul Van der Meeren. 2019. “Whey Protein Isolate-Low Methoxyl Pectin Nanocomplexes Improve Physicochemical and Stability Properties of Quercetin in a Model Fat-Free Beverage.” FOOD & FUNCTION 10 (2): 986–996. doi:10.1039/c8fo02350f.
- Vancouver
- 1.Wijaya W, Harfieyanto RC, Dewettinck K, Patel AR, Van der Meeren P. Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage. FOOD & FUNCTION. 2019;10(2):986–96.
- IEEE
- [1]W. Wijaya, R. C. Harfieyanto, K. Dewettinck, A. R. Patel, and P. Van der Meeren, “Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage,” FOOD & FUNCTION, vol. 10, no. 2, pp. 986–996, 2019.
@article{8601391,
abstract = {{In this study, whey protein isolate (WPI)-low methoxyl pectin (LMP) electrostatic complexes were used to encapsulate quercetin (Q) in a model fat-free beverage system. The effect of the pH and WPI:LMP ratio was first studied to form soluble complexes with optimal physical properties, in terms of the hydrodynamic diameter, surface charge, and yield. Based on the results, pH 5.0 and a 2:1 (w/w) ratio of WPI:LMP were selected for encapsulation of Q. The stoichiometry of the binding (n) and the binding constant (K-b) of WPI:Q were evaluated at pH values of 5.0 and 7.0 at room temperature. The Q-loaded WPI:LMP nanocomplexes were produced by mixing WPI with Q at two loading concentrations corresponding to 5:1 and 1:1 WPI:Q molar mixing ratios, followed by the addition of LMP and pH adjustment to 5.0. The microstructure of Q-loaded WPI:LMP complexes was investigated by cryo-SEM imaging. Q was efficiently entrapped at two loading concentrations with an efficiency of about 97%. Q-loaded WPI:LMP complexes showed physical stability during storage and high temperature processing, as well as in the presence of challenging formulation conditions such as a high sugar concentration or salt addition (at a limited concentration). The stability of encapsulated Q against UV irradiation was approximately 4 times better than that of free Q. Moreover, Q-loaded WPI:LMP complexes were also lyophilized into dry powder, which can be useful for practical application in food products.}},
author = {{Wijaya, Wahyu and Harfieyanto, Rachel Catherina and Dewettinck, Koen and Patel, Ashok R and Van der Meeren, Paul}},
issn = {{2042-6496}},
journal = {{FOOD & FUNCTION}},
keywords = {{BETA-LACTOGLOBULIN,FUNCTIONAL FOODS,ANTIOXIDANT PROPERTIES,BINDING-PROPERTIES,FLUORESCENCE,COMPLEXES,BOVINE,EMULSIONS,DELIVERY,IMPACT}},
language = {{eng}},
number = {{2}},
pages = {{986--996}},
title = {{Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage}},
url = {{http://doi.org/10.1039/c8fo02350f}},
volume = {{10}},
year = {{2019}},
}
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