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    Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture

    Year: 2022

    Journal: Food Chem., Volume 373, MAR 30

    Authors: Geng, Sheng; Li, Yunbo; Lv, Jinling; Ma, Hanjun; Liang, Guizhao; Liu, Benguo

    Organizations: National Natural Science Foundation of China [32072180, 31771941]; Natural Science Foundation of Henan Province of China [212300410005]; Key Scientific Research Project of Colleges and Universities in Henan Province of China [20zx016]

    Keywords: Dihydromyricetin; Lysozyme; Mixture; Pickering high internal phase emulsions; Molecular simulation; Mechanical properties

    This study evaluated the feasibility of fabricating food-grade HIPEs using a dihydromyricetin and lysozyme mixture. The effects of the oil phase volume fraction (phi), composition (lysozyme:dihydromyricetin, k), and addition amount (w) of the mixture on the formation and properties of the HIPEs were analyzed. Then, the interactions of dihydromyricetin and lysozyme were investigated. The results indicated that when w was 0.4%, HIPEs with phi value of 90% could be obtained. Furthermore, the k also affected the microstructure, mechanical properties, oil oxidation, and lutein protection ability of the HIPEs. However, the presence of dihydromyricetin did not affect lysozyme activity. Both isothermal titration calorimetry and molecular simulations proved that they did not form a typical host-guest complex. But, dihydromyricetin could absorb on the lysozyme surface. Therefore, we speculated that lysozyme and dihydromyricetin particles could overlap and form a 3D network structure to stabilize the HIPEs, which was consistent with the microstructure observations.
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