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Research Article | Open Access

High pressure homogenization induced egg yolk low-density lipoprotein remodeling and its application in loaded paprika oleoresin

Di Xiao1,§, Gan Hu1,2,§, Xuan Yao3, Beibei Wang1,2, Jinqiu Wang1( ), Fang Geng1
Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Institute for Advanced Study, Chengdu University, Chengdu 610106, China
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

§These authors contributed equally to this article.

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Abstract

Paprika oleoresin (PO) is extensively utilized as a natural pigment in the food industry. However, its application in aqueous phase foods is hindered by due to its lipophilicity and sensitivity to oxygen, heat, and light. This study developed an aqueous PO solution using low-density lipoprotein (LDL) as a carrier, which was remodeled through high pressure homogenization treatment (0–100 MPa). Comprehensive analyses were conducted to characterize the micro-morphology, particle size, potential, and encapsulation efficiency (EE) of the solution, alongside evaluations of its storage, thermal, and ultraviolet (UV) irradiation stability, in addition to physicochemical and structural characterization of the remodeled LDL. The results showed that after high pressure homogenization (100 MPa, 10 cycles) treatment, the delamination of LDL-PO solution was significantly reduced, the average particle size decreased by 37.2%, the EE increased by 9.2%, and the storage, thermal, and UV irradiation stability increased from 30.83%, 64.42%, and 77.56% to 62.90%, 76.97%, and 92.98%, respectively. In addition, sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and fluorescence spectroscopy analyses revealed that high pressure homogenization treatment enhanced the interaction and binding between LDL and PO, thus significantly improved the solubility and stability of PO in water. In this study, an aqueous solution of PO with higher stability and embedding rate was obtained by the greener and safer high pressure homogenization technique, offering new avenues for PO application in the food industry and innovative uses of LDL as a carrier for bioactive substances.

Keywords

egg yolk low-density lipoproteinhigh pressure homogenizationpaprika oleoresin

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Food Science of Animal Products
Volume 2 Issue 2,
June 2024
Article number: 9240064
DOI: 10.26599/FSAP.2024.9240064
Cite this article:
Xiao D, Hu G, Yao X, et al. High pressure homogenization induced egg yolk low-density lipoprotein remodeling and its application in loaded paprika oleoresin. Food Science of Animal Products, 2024, 2(2): 9240064. https://doi.org/10.26599/FSAP.2024.9240064

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Received: 26 June 2024
Revised: 13 July 2024
Accepted: 18 July 2024
Published: 23 August 2024
© Beijing Academy of Food Sciences 2024.

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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