Changes in stability and in-vitro digestion of egg proteins-stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate.

BACKGROUND Egg proteins are effective emulsifiers and gelators in food systems. However, the physicochemical stability and control release properties of egg proteins stabilized emulsions and gels need to be further improved. The potential of sodium tripolyphosphate (St) to improve the functionality of egg proteins was evaluated. RESULTS The emulsions with St had smaller particle sizes and higher zeta potential, leading to a better physical stability. Furthermore, the oxidation stability increased with increasing St contents, possibly due to its metal chelating capacity and the improved emulsifying activity of whole egg dispersions. Phosphate had a positive impact on the chemical stability of β-carotene in whole egg liquids and gels, decreasing the degradation during thermal treatment. In addition, the gel made with St was firm and broke down slowly, leading to a low rate of digestion and β-carotene release in simulated gastric fluid. CONCLUSION This study shows that St is useful to improve the egg proteins stabilized emulsions and gels, which is applicable in the development of emulsion-based food grade gel products. This article is protected by copyright. All rights reserved.