Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion.

Egg-white peptides (EWP, <1 kDa) have been shown to possess various bioactive properties. However, poor emulsification of EWP limits its application in functional foods. In this study, EWP aggregation induced by proanthocyanidins (PC) contributed to the improvement of emulsion properties.

Application of γ-cyclodextrin-lysozyme as host materials for encapsulation of curcumin: characterization, stability, and controlled release properties.

Background: In this study, a safe and relatively stable γ-cyclodextrin-lysozyme (γ-CD-Lys) was synthesized using epichlorohydrin as the cross-linking agent, and curcumin was successfully encapsulated in γ-CD-Lys.

Results: The successful Lys grafting onto γ-CD can be demonstrated by a high grafting ratio (79.02%) and was further confirmed by Fourier transform infrared (FTIR) band shifts and the new signal obtained at δ 2.

Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity.

The aim of this study is to develop a dual-functional ingredient with antioxidant activity and emulsification. The emulsion stability of ovalbumin (OVA) was improved by procyanidins (PC). The interactions between OVA and PC were investigated using multi-spectroscopy and molecular docking.