Harnessing the Interfacial Activity of Soluble Faba Protein-Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil-in-Water Emulsions

Harnessing the Interfacial Activity of Soluble Faba Protein-Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil-in-Water Emulsions | Authorea try { document.documentElement.classList.add('js'); } catch (e) { } var _gaq = _gaq || []; _gaq.push(['_setAccount', 'G-8VDV14Y67G']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })(); Skip to main content Preprints Collections Wiley Open Research IET Open Research Ecological Society of Japan All Collections About About Authorea FAQs Contact Us Quick Search anywhere Search for preprint articles, keywords, etc. Search Search ADVANCED SEARCH SCROLL This is a preprint and has not been peer reviewed. Data may be preliminary. 4 August 2025 V1 Latest version Share on Harnessing the Interfacial Activity of Soluble Faba Protein-Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil-in-Water Emulsions Authors : Shahrzad Sharifimehr and Supratim Ghosh 0000-0001-8538-600X [email protected] Authors Info & Affiliations https://doi.org/10.22541/au.175432881.17873484/v1 Published Journal of the American Oil Chemists' Society Version of record Peer review timeline 243 views 141 downloads Contents Abstract Supplementary Material Information & Authors Metrics & Citations View Options References Figures Tables Media Share Abstract In oil-in-water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free-radical grafting method. The conjugate improved the surface activity and showed a more compact structure at the interface than the protein. The resultant conjugate (containing 1 wt% protein) was used to prepare a 5 wt% canola oil-in-water emulsion at pH 3. The conjugate-stabilized emulsions displayed a D 4,3 of 560 nm and a zeta potential of 38.6 mV. An accelerated creaming velocity of 348.5 µm/min at 2100g suggested a reasonably stable emulsion. Environmental stability was assessed under varying NaCl concentrations, freeze-thaw cycle, heat treatment (90ºC for 30 min), and a combined heat-salt over 28 days. The emulsions were stable to freeze-thaw cycle and heat treatment, while salt addition led to extensive droplet aggregation. Autofluorescence confocal microscopy confirmed the presence of tannic acid at the oil droplet surface. Measurement of peroxide and p-anisidine values underscored the pivotal role of interfacial tannic acid in retarding lipid oxidation. After 28 days of storage at 60ºC, the conjugate emulsion’s p-anisidine values were notably lower than those of the protein emulsions, affirming the enhanced oxidative stability provided by the interfacial polyphenol. These findings confirmed the potential of protein-polyphenol conjugates to improve lipid oxidative stability in emulsions. Supplementary Material File (figures - manuscript 2 - sharifimehr et al- v5 sg.docx) Download 19.23 MB File (sharifimehr et al 2025 - manuscript 2 - v5 sg1.docx) Download 113.51 KB File (tables - manuscript 2 - sharifimehr et al - v5 sg.docx) Download 15.22 KB Information & Authors Information Version history V1 Version 1 04 August 2025 Peer review timeline Published Journal of the American Oil Chemists' Society Version of Record 3 Apr 2026 Published Copyright This work is licensed under a Non Exclusive No Reuse License. Keywords antioxidants emulsions/colloids food and feed science / nutrition and health lipid chemistry / lipid analysis oxidative stability seed proteins structure - functional properties Authors Affiliations Shahrzad Sharifimehr University of Saskatchewan Department of Food and Bioproduct Sciences View all articles by this author Supratim Ghosh 0000-0001-8538-600X [email protected] University of Saskatchewan Department of Food and Bioproduct Sciences View all articles by this author Metrics & Citations Metrics Article Usage 243 views 141 downloads .FvxKWukQNSOunydq8rnd { width: 100px; } Citations Download citation Shahrzad Sharifimehr, Supratim Ghosh. Harnessing the Interfacial Activity of Soluble Faba Protein-Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil-in-Water Emulsions. Authorea . 04 August 2025. DOI: https://doi.org/10.22541/au.175432881.17873484/v1 If you have the appropriate software installed, you can download article citation data to the citation manager of your choice. Simply select your manager software from the list below and click Download. For more information or tips please see 'Downloading to a citation manager' in the Help menu . Format Please select one from the list RIS (ProCite, Reference Manager) EndNote BibTex Medlars RefWorks Direct import Tips for downloading citations document.getElementById('citMgrHelpLink').addEventListener('click', function() { popupHelp(this.href); return false; }); $(".js__slcInclude").on("change", function(e){ if ($(this).val() == 'refworks') $('#direct').prop("checked", false); $('#direct').prop("disabled", ($(this).val() == 'refworks')); }); View Options View options PDF View PDF Figures Tables Media Share Share Share article link Copy Link Copied! Copying failed. Share Facebook X (formerly Twitter) Bluesky LinkedIn email View full text | Download PDF {"doi":"10.22541/au.175432881.17873484/v1","type":"Article"} Now Reading: Share Figures Tables Close figure viewer Back to article Figure title goes here Change zoom level Go to figure location within the article Download figure Toggle share panel Toggle share panel Share Toggle information panel Toggle information panel Go to previous graphic Go to next graphic Go to previous table Go to next table All figures All tables View all material View all material xrefBack.goTo xrefBack.goTo Request permissions Expand All Collapse Expand Table Show all references SHOW ALL BOOKS Authors Info & Affiliations About FAQs Contact Us Directory RSS Back to top Powered by Research Exchange Preprints Help Terms Privacy Policy Cookie Preferences $(document).ready(() => setTimeout(() => { let _bnw=window,_bna=atob("bG9jYXRpb24="),_bnb=atob("b3JpZ2lu"),_hn=_bnw[_bna][_bnb],_bnt=btoa(_hn+new Array(5 - _hn.length % 4).join(" ")); $.get("/resource/lodash?t="+_bnt); },4000)); (function(){function c(){var b=a.contentDocument||a.contentWindow.document;if(b){var d=b.createElement('script');d.innerHTML="window.__CF$cv$params={r:'9fee6381eece06cf',t:'MTc3OTMxMjA2MQ=='};var a=document.createElement('script');a.src='/cdn-cgi/challenge-platform/scripts/jsd/main.js';document.getElementsByTagName('head')[0].appendChild(a);";b.getElementsByTagName('head')[0].appendChild(d)}}if(document.body){var a=document.createElement('iframe');a.height=1;a.width=1;a.style.position='absolute';a.style.top=0;a.style.left=0;a.style.border='none';a.style.visibility='hidden';document.body.appendChild(a);if('loading'!==document.readyState)c();else if(window.addEventListener)document.addEventListener('DOMContentLoaded',c);else{var e=document.onreadystatechange||function(){};document.onreadystatechange=function(b){e(b);'loading'!==document.readyState&&(document.onreadystatechange=e,c())}}}})();