Scholarlink

<p>Lipid oxidation and inadequate emulsion stability are major obstacles to improving the quality of oil-containing emulsified foods. In this study, egg yolk phospholipids (EPL) were covalently modified with three cinnamic acid–derived phenolic acids—ferulic acid (FA), caffeic acid (CA), and p-coumaric acid (pCA)—to produce multifunctional phenolic phospholipid derivatives. Synthesis conditions were optimized for industrial applicability, and structures were confirmed using multiple analytical techniques. The physical and oxidative stability of emulsions stabilized by these derivatives was systematically evaluated. Phenolic modification improved EPL thermal stability, reduced droplet size of high-linoleic safflower seed oil emulsions from 394.60 to 238.09&#xa0;nm, and enhanced stability under harsh conditions. CA-modified phospholipid (CA-PL) showed the best overall performance, lowering malondialdehyde formation by 62.3% after 28&#xa0;days and providing superior oxidative protection. FA-modified phospholipid (FA-PL) exhibited greater stability under alkaline conditions, suggesting suitability for alkaline food systems, whereas pCA-modified phospholipid (pCA-PL) demonstrated higher synthesis efficiency and cost advantages for large-scale production. These derivatives displayed structure-dependent functional differences. Overall, this work provides a feasible strategy for developing natural multifunctional emulsifier-antioxidant additives for improving quality and extending the shelf life of lipid-rich foods.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Phenolic Acid–Modified Egg Yolk Phospholipids as Novel Emulsion Stabilizers: Synergistic Stabilization and Oxidation Inhibition Effects

  • 期刊论文

  • 发表日期：

    2026年3月30日

查看全文
  • Xinyi Qiu,
  • Jie Mi,
  • Kangning Li,
  • Yiwen Guo,
  • Ruijie Liu,
  • Ming Chang

摘要

Lipid oxidation and inadequate emulsion stability are major obstacles to improving the quality of oil-containing emulsified foods. In this study, egg yolk phospholipids (EPL) were covalently modified with three cinnamic acid–derived phenolic acids—ferulic acid (FA), caffeic acid (CA), and p-coumaric acid (pCA)—to produce multifunctional phenolic phospholipid derivatives. Synthesis conditions were optimized for industrial applicability, and structures were confirmed using multiple analytical techniques. The physical and oxidative stability of emulsions stabilized by these derivatives was systematically evaluated. Phenolic modification improved EPL thermal stability, reduced droplet size of high-linoleic safflower seed oil emulsions from 394.60 to 238.09 nm, and enhanced stability under harsh conditions. CA-modified phospholipid (CA-PL) showed the best overall performance, lowering malondialdehyde formation by 62.3% after 28 days and providing superior oxidative protection. FA-modified phospholipid (FA-PL) exhibited greater stability under alkaline conditions, suggesting suitability for alkaline food systems, whereas pCA-modified phospholipid (pCA-PL) demonstrated higher synthesis efficiency and cost advantages for large-scale production. These derivatives displayed structure-dependent functional differences. Overall, this work provides a feasible strategy for developing natural multifunctional emulsifier-antioxidant additives for improving quality and extending the shelf life of lipid-rich foods.