Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties

Hualei Chen; Xiaoming Guo; Shujuan Yu; Hecheng Meng; Chunqing Ai; Shuang Song; Beiwei Zhu

doi:10.1016/j.foodchem.2023.137353

Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties

Food Chem. 2024 Feb 15:434:137353. doi: 10.1016/j.foodchem.2023.137353. Epub 2023 Aug 31.

Authors

Hualei Chen¹, Xiaoming Guo², Shujuan Yu³, Hecheng Meng³, Chunqing Ai⁴, Shuang Song⁴, Beiwei Zhu⁵

Affiliations

¹ State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
² Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China. Electronic address: fexmguo@gmail.com.
³ College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
⁴ National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, China.
⁵ Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, China. Electronic address: zhubeiwei@163.com.

PMID: 37696156
DOI: 10.1016/j.foodchem.2023.137353

Abstract

This study reported a type of phycocyanin (PC)-tannic acid (TA) complex nanoparticles (NPs) fabricated by simply mixing PC with TA at appropriate mass ratios. The assembly of PC-TA NPs was driven by secondary forces involving hydrophobic interactions and hydrogen bonding. PC-TA NPs promoted formations of Pickering emulsions with an oil volume fraction (φ) of 0.1-0.8. The interfacial antioxidant ability of PC-TA NPs was evaluated by comparing the contents of hydroperoxides, malonaldehyde, and hexanal due to lipid oxidation. The results showed that PC-TA NPs retarded lipid oxidation more efficiently than did PC, TA, tween 20, or tween 80, which suggested the synergistic antioxidant action of PC and TA. Besides, the PC-TA NPs stabilized high internal phase emulsion facilitated a higher retention of β-carotene under UV irradiation. Altogether, our findings demonstrate that the modification of PC by TA represents a strategy to fabricate PC-TA NPs with enhanced emulsification and antioxidant efficiency.

Keywords: Interfacial antioxidant; Lipid oxidation inhibition; Phycocyanin; Pickering emulsion; Tannic acid.