%0 Journal Article
%T A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white.
%A Li X
%A Wu M
%A Xia M
%A Salama M
%A Sun H
%A Ding L
%A Huang X
%A Shu D
%A Cai Z
%J Food Chem
%V 449
%N 0
%D 2024 Aug 15
%M 38608602
%F 9.231
%R 10.1016/j.foodchem.2024.139158
%X This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle size and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWP:CS (25:1 w/w) effectively inhibited apple browning. This study provides a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.