Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion

Siddiquy M 1 , Al-Maqtari QA 2 , Ghamry M 3 , Golshany H 4 , Othman N 5 , Mahdi AA 6 Show all authors , Nushrat YM 1 , Iqbal MW 7 , Zhang L 8

Affiliations 

  • 1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
  • 2 Micro-Pollutant Research Centre (MPRC), Faculty of Civil Engineering and Built Environment, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia; Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen
  • 3 Food Technology Department, Faculty of Agriculture, Benha University, 13736 Moshtohor, Egypt; College of Marin Food and Biological Engineering, Jimei University, Xiamen 361021, China
  • 4 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Food Science Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt
  • 5 Micro-Pollutant Research Centre (MPRC), Faculty of Civil Engineering and Built Environment, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia
  • 6 Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen
  • 7 Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014,China
  • 8 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: lianfu@jiangnan.edu.cn
Food Res Int, 2025 Feb;201:115564.
PMID: 39849713 DOI: 10.1016/j.foodres.2024.115564

Abstract

This research is designed to enhance the physio-chemical properties, constancy, and antioxidant activities of water-in-oil (W/O) emulsions containing chia seed oil (CSO) by utilizing mung bean protein isolate (MBPI)-peach gum (PG) conjugates, which were created through the Maillard reaction (MR), as the emulsifying agents. The emulsions were prepared using MBPI-PG produced through the Maillard reaction (EMRP) at concentrations of 0.5 %, 1 %, and 1.5 %. Another set of emulsions, serving as control samples, was prepared using MBPI-PG without the MR (EC) at the same concentrations. The EMRP samples demonstrated optimum characteristics during storage over 30 days at 25 °C, particularly at 1 % concentration, including the droplet size (176.37 nm), PDI (0.3), zeta potential (-47.52 Mv), quantity of absorbed protein (63.48 %), creaming index (22.99 %), and viscosity compared to EC. The emulsions prepared with MRP exhibited significantly lower POV (1.45 mM/kg oil) and TBARS (59.17 mM/kg oil) formation rates than EC. The EMRP1% formulation displayed the lowest release of antioxidant compounds among all formulations, suggesting low release control during storage. Molecular docking results confirmed that adding EMRP1% to the CSO emulsion significantly improved its quality and stability. This emulsifier could hold significant promise for future advancements in the food industry.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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