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Research Article | Open Access

A γ-cyclodextrin emulsion loaded β-carotene and egg white peptides: construction, characterization, and application

Jingbo Liu, Zihao Li, Menghan Fu, Shengrao Li, Siwen Lü( ), Ting Zhang( )
Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China
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Graphical Abstract

Abstract

In this study, we developed a kind of γ-cyclodextrin (γ-CD) emulsion that could encapsulate β-carotene and egg white peptides with high encapsulation efficiency. Commonly used indicators of physical and chemical properties such as encapsulation efficiency, loading rate, and droplet size were used to evaluate the emulsion. Furthermore, we confirmed the binding condition through molecular forces and Fourier transform infrared (FTIR) spectroscopy. After that, we clarified that the binding mode between γ-CD and β-carotene was dominated by hydrophobic interaction forces, and further detected that the binding mode of γ-CD with egg white peptides was dominated by hydrogen bonding forces. The two emulsions were characterized by rheological properties, changes in environmental factors (temperature, ions, pH, and freeze-thaw), and it was clarified that the two Pickering emulsions were stable at different temperatures (up to 80 °C), ionic strengths (0−0.25 mol/L), weakly acidic and alkaline conditions, and the number of freeze-thawing times of two or less. In addition, based on the study of egg white peptide-loaded emulsions, egg white peptide-added coconut milk products were prepared and investigated, and it was demonstrated that the properties of the products were improved by the addition of bioactive peptide emulsions. Our study provided a theoretical basis for the application of egg white peptides and broadened the development of bioactive peptides in beverage products.

Keywords

γ-cyclodextrinegg white peptidesPickering emulsionemulsion stabilitymilk beverage products

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Food Science of Animal Products
Volume 3 Issue 2,
June 2025
Article number: 9240117
DOI: 10.26599/FSAP.2025.9240117
Cite this article:
Liu J, Li Z, Fu M, et al. A γ-cyclodextrin emulsion loaded β-carotene and egg white peptides: construction, characterization, and application. Food Science of Animal Products, 2025, 3(2): 9240117. https://doi.org/10.26599/FSAP.2025.9240117

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Received: 24 December 2024
Revised: 08 January 2025
Accepted: 05 February 2025
Published: 09 April 2025
© Beijing Academy of Food Sciences 2025.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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