Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion

Mahbuba Siddiquy; Qais Ali Al-Maqtari; Mohamed Ghamry; Hazem Golshany; Norzila Othman; Amer Ali Mahdi; Yiasmin Mst Nushrat; Muhammad Waheed Iqbal; Lianfu Zhang

doi:10.1016/j.foodres.2024.115564

Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion

Food Res Int. 2025 Feb:201:115564. doi: 10.1016/j.foodres.2024.115564. Epub 2024 Dec 30.

Authors

Mahbuba Siddiquy¹, Qais Ali Al-Maqtari², Mohamed Ghamry³, Hazem Golshany⁴, Norzila Othman⁵, Amer Ali Mahdi⁶, Yiasmin Mst Nushrat¹, Muhammad Waheed Iqbal⁷, Lianfu Zhang⁸

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
² Micro-Pollutant Research Centre (MPRC), Faculty of Civil Engineering and Built Environment, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia; Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen.
³ Food Technology Department, Faculty of Agriculture, Benha University, 13736 Moshtohor, Egypt; College of Marin Food and Biological Engineering, Jimei University, Xiamen 361021, China.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Food Science Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt.
⁵ Micro-Pollutant Research Centre (MPRC), Faculty of Civil Engineering and Built Environment, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia.
⁶ Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen.
⁷ Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014,China.
⁸ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: lianfu@jiangnan.edu.cn.

PMID: 39849713
DOI: 10.1016/j.foodres.2024.115564

Abstract

This research is designed to enhance the physio-chemical properties, constancy, and antioxidant activities of water-in-oil (W/O) emulsions containing chia seed oil (CSO) by utilizing mung bean protein isolate (MBPI)-peach gum (PG) conjugates, which were created through the Maillard reaction (MR), as the emulsifying agents. The emulsions were prepared using MBPI-PG produced through the Maillard reaction (EMRP) at concentrations of 0.5 %, 1 %, and 1.5 %. Another set of emulsions, serving as control samples, was prepared using MBPI-PG without the MR (EC) at the same concentrations. The EMRP samples demonstrated optimum characteristics during storage over 30 days at 25 °C, particularly at 1 % concentration, including the droplet size (176.37 nm), PDI (0.3), zeta potential (-47.52 Mv), quantity of absorbed protein (63.48 %), creaming index (22.99 %), and viscosity compared to EC. The emulsions prepared with MRP exhibited significantly lower POV (1.45 mM/kg oil) and TBARS (59.17 mM/kg oil) formation rates than EC. The EMRP_1% formulation displayed the lowest release of antioxidant compounds among all formulations, suggesting low release control during storage. Molecular docking results confirmed that adding EMRP_1% to the CSO emulsion significantly improved its quality and stability. This emulsifier could hold significant promise for future advancements in the food industry.

Keywords: Amadori compounds; Emulsifier; Lipid oxidation; MRPs; Maillard reaction; Water-in-oil emulsion.

MeSH terms

Antioxidants* / chemistry
Emulsifying Agents* / chemistry
Emulsions* / chemistry
Maillard Reaction*
Particle Size
Plant Gums / chemistry
Plant Oils* / chemistry
Plant Proteins* / chemistry
Salvia* / chemistry
Seeds* / chemistry
Vigna / chemistry
Viscosity

Substances

Emulsions
Antioxidants
Emulsifying Agents
Plant Oils
Plant Proteins
Plant Gums