Structural, Property, and Loading Characteristics of High-Pressure Homogenized LDL for Paprika Oleoresin Stabilization. (IMAGE)

Tsinghua University Press

Structural, Property, and Loading Characteristics of High-Pressure Homogenized LDL for Paprika Oleoresin Stabilization.

Caption

This figure illustrates the effects of high-pressure homogenization (HPH) on egg yolk low-density lipoprotein (LDL) used for stabilizing paprika oleoresin (PO). The structural analysis (left) shows protein integrity and secondary structure changes of LDL under different HPH pressures. The central images compare the morphology and appearance of untreated LDL and HPH-treated LDL (LDL-H100). The right section presents property evaluations, including turbidity, particle size, and ζ-potential, demonstrating improved stability with increasing HPH pressure. The bottom section displays load characteristics, highlighting the reduced floating rate and enhanced encapsulation efficiency (EE) of PO with HPH-treated LDL, underscoring the technique's potential to improve PO stability and application in aqueous environments.

Credit

Jinqiu Wang, Chengdu University, China

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