Characterization of a Dihydromyricetin/α-Lactoalbumin Covalent Complex and Its Application in Nano-emulsions

Abstract

A dihydromyricetin (DMY)/α-lactoalbumin (α-La) covalent complex was prepared and characterized, and its application in nano-emulsions was also evaluated in this study. The results suggested that the covalent complex could be obtained using the alkaline method. The UV and IR spectra confirmed the formation of the covalent complex, and the amount of DMY added was positively correlated with the total phenol content of the complex. The complex had an outstanding 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)-radical-scavenging ability, reducing power and α-glucosidase inhibitory activity, which were positively related to its total phenol content. The complex could be used as an emulsifier to stabilize the β-carotene-loaded nano-emulsion. The stability and β-carotene-protective capacity of the nano-emulsion stabilized by the complex were also positively related to the total phenol content of the complex, being higher than those of the nano-emulsion developed using α-La. Our results provide a reference for the construction of a new food delivery system and extend the applications of α-La and DMY in foods.