Incorporation of brown seaweed (Ecklonia radiata) polyphenol crude extracts in whey protein isolate‑sodium alginate emulsion delivery systems

作者：Xinyu Duan, Cundong Xie, Muthupandian Ashokkumar, Frank R. Dunshea, Hafiz Ansar Rasul Suleria · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146011 · 被引用次数：12 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Seaweed-derived Bioactive Compounds、Proteins in Food Systems

Ternary complexes composed of whey protein isolate, sodium alginate, and seaweed-derived polyphenols were developed as emulsifiers to stabilize oil-in-water emulsions. Different formulations were prepared and characterized for their physicochemical properties, including particle size and surface charge. The ternary complexes produced emulsions with improved storage and thermal stability compared to other formulations, and transmission electron microscopy confirmed well-defined morphology. During simulated gastrointestinal digestion, changes in composition and antioxidant activity were monitored, revealing that the ternary complexes effectively protected lipids and bioactive compounds. This study demonstrates that combining protein, polysaccharide, and polyphenol from natural sources can yield multifunctional emulsifiers with enhanced stability and antioxidant capacity, which offer promising applications for the delivery of lipid-soluble nutrients and functional ingredients in food systems.