Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery
In this study, we developed a soybean oil-based emulsion system stabilized by caffeic acid-modified mushroom-derived chitosan, significantly enhancing its functional properties. The modification increased the grafting ratio from 5.02% to 8.26%, which greatly improved antioxidant activity and antimic...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1108 |
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| author | Jiaofen Lin Jian Zeng Guozong Shi Zesheng Zhuo Yanyun Guan Zhipeng Li Hui Ni Peng Fei Bingqing Huang |
| author_facet | Jiaofen Lin Jian Zeng Guozong Shi Zesheng Zhuo Yanyun Guan Zhipeng Li Hui Ni Peng Fei Bingqing Huang |
| author_sort | Jiaofen Lin |
| collection | DOAJ |
| description | In this study, we developed a soybean oil-based emulsion system stabilized by caffeic acid-modified mushroom-derived chitosan, significantly enhancing its functional properties. The modification increased the grafting ratio from 5.02% to 8.26%, which greatly improved antioxidant activity and antimicrobial efficacy against Escherichia coli and Staphylococcus aureus. The modified chitosan exhibited superior rheological properties, including increased viscosity and elasticity, contributing to improved emulsification performance. Emulsions stabilized with caffeic acid-modified chitosan showed smaller and more uniform droplet sizes, along with greater stability, as indicated by a higher zeta potential (55.63 mV). These modifications resulted in enhanced β-carotene encapsulation efficiency (up to 87.46%) and improved bioaccessibility (up to 52.13%), highlighting the system’s potential as an efficient food-grade carrier for hydrophobic bioactive compounds. In conclusion, caffeic acid-modified mushroom chitosan is an effective natural emulsifier, enhancing stability, antioxidant activity, and nutrient delivery, and has promising applications in functional foods and nutraceuticals. |
| format | Article |
| id | doaj-art-c4f9aeaa01824b1fbfb5ee3967f43259 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c4f9aeaa01824b1fbfb5ee3967f432592025-08-20T02:15:58ZengMDPI AGFoods2304-81582025-03-01147110810.3390/foods14071108Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene DeliveryJiaofen Lin0Jian Zeng1Guozong Shi2Zesheng Zhuo3Yanyun Guan4Zhipeng Li5Hui Ni6Peng Fei7Bingqing Huang8Xiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, ChinaXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, ChinaXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, ChinaXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, ChinaXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, ChinaXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, ChinaXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, ChinaInstitute of Food Science, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, ChinaInstitute of Food Science, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, ChinaIn this study, we developed a soybean oil-based emulsion system stabilized by caffeic acid-modified mushroom-derived chitosan, significantly enhancing its functional properties. The modification increased the grafting ratio from 5.02% to 8.26%, which greatly improved antioxidant activity and antimicrobial efficacy against Escherichia coli and Staphylococcus aureus. The modified chitosan exhibited superior rheological properties, including increased viscosity and elasticity, contributing to improved emulsification performance. Emulsions stabilized with caffeic acid-modified chitosan showed smaller and more uniform droplet sizes, along with greater stability, as indicated by a higher zeta potential (55.63 mV). These modifications resulted in enhanced β-carotene encapsulation efficiency (up to 87.46%) and improved bioaccessibility (up to 52.13%), highlighting the system’s potential as an efficient food-grade carrier for hydrophobic bioactive compounds. In conclusion, caffeic acid-modified mushroom chitosan is an effective natural emulsifier, enhancing stability, antioxidant activity, and nutrient delivery, and has promising applications in functional foods and nutraceuticals.https://www.mdpi.com/2304-8158/14/7/1108mushroom chitosansoybean oil emulsioncaffeic acid modificationβ-carotene delivery |
| spellingShingle | Jiaofen Lin Jian Zeng Guozong Shi Zesheng Zhuo Yanyun Guan Zhipeng Li Hui Ni Peng Fei Bingqing Huang Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery Foods mushroom chitosan soybean oil emulsion caffeic acid modification β-carotene delivery |
| title | Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery |
| title_full | Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery |
| title_fullStr | Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery |
| title_full_unstemmed | Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery |
| title_short | Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery |
| title_sort | caffeic acid modified mushroom chitosan as a natural emulsifier for soybean oil based emulsions and its application in β carotene delivery |
| topic | mushroom chitosan soybean oil emulsion caffeic acid modification β-carotene delivery |
| url | https://www.mdpi.com/2304-8158/14/7/1108 |
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