{Reference Type}: Journal Article
{Title}: A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white.
{Author}: Li X;Wu M;Xia M;Salama M;Sun H;Ding L;Huang X;Shu D;Cai Z;
{Journal}: Food Chem
{Volume}: 449
{Issue}: 0
{Year}: 2024 Aug 15
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139158
{Abstract}: 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.