A glycosylated protein-polysaccharide-polyphenol complex provides Pickering emulsion effects increasing freeze-thaw stability and encapsulation of vitamin D3 in ice cream
An enzymatically glycosylated protein-polysaccharide polyphenol terpolymer was synthesized based on transglutaminase (TGase) catalyzed glucosamination of ovalbumin (TGaseOVA) combined with chitosan oligosaccharides (COS) and tea polyphenols (TP) generating a TGaseOVA-COS-TP (TCTP) complex. This terp...
| Autores: | , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2026 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:dnet:digitalcsic_::d6ace4e35d2a644125723ebf2d56b0ae |
| Acceso en línea: | http://hdl.handle.net/10261/427430 |
| Access Level: | acceso abierto |
| Palabra clave: | Bioavailability Freeze–thaw stability Ice cream Pickering emulsion bioavailability |
| Sumario: | An enzymatically glycosylated protein-polysaccharide polyphenol terpolymer was synthesized based on transglutaminase (TGase) catalyzed glucosamination of ovalbumin (TGaseOVA) combined with chitosan oligosaccharides (COS) and tea polyphenols (TP) generating a TGaseOVA-COS-TP (TCTP) complex. This terpolymer was used in Pickering emulsion (TCTPE), emulsifier systems to increase freeze-thaw stability and control vitaminD3 (VD3) delivery. The tea polyphenols further enhanced the stability of gel network. Following three freeze-thaw cycles, TCTPE coalescence decreased as compared to non-Pickering control and the melting time of an ice cream model was prolonged. The Pickering emulsion effectively encapsulated and delivered VD3. The VD3 encapsulation efficiency (EE) in the ice cream prepared by TCTPE-VD3 was 95.8 %, the bioavailability 84.5 %, and the free fatty acids (FFA) were absorbed at a high rate up to 100% in a Caco-2 cell bioassay-based simulated intestinal digestion system. This ice cream demonstrated notable VD3 protecting and delivery effects. This study presents an approach that builds upon previously reported protein-polysaccharide-polyphenol ternary complexes, demonstrating enhanced freeze-thaw stability and VD3 delivery performance in an ice cream model. The findings highlight the potential of Pickering emulsion systems for developing functional frozen desserts with improved stability and nutritional value. |
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