文献类型：期刊文献

英文题名：From molecular assembly to biological function: an ovalbumin-fucoidan complex stabilized emulsion for enhancing the antioxidant efficacy of galangin

作者：Wang, Yitong[1,2,3,4,5];Wang, Rui[1,2,3,4,5];Guo, Qiaoying[1,2,3,4,5];Xu, Xiaoqian[1,2,3,4,5];Teng, Hui[1,2,3,4,5];Chen, Lei[1,2,3,4,5,6];Zhao, Yanan[1,2,3,4,5,6]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524000, Guangdong, Peoples R China;[2]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524000, Guangdong, Peoples R China;[3]Guangdong Prov Engn Lab Marine Biol Prod, Zhanjiang 524000, Guangdong, Peoples R China;[4]Guangdong Prov Engn Technol Res Ctr Seafood, Zhanjiang 524000, Guangdong, Peoples R China;[5]Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Zhanjiang 524000, Guangdong, Peoples R China;[6]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China

年份：2026

卷号：525

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001835541600002)、、WOS

基金：This study was supported by National Natural Science Foundation of China (No: 32402077), Guangdong Basic and Applied Basic Research Foundation Joint Fund (No: 2023A1515110700) and Guangdong Basic and Applied Basic Research Foundation (No: 2025A1515011823) .

语种：英文

外文关键词：Ovalbumin-fucoidan complex; Emulsion; Galangin; Oxidative stress

外文摘要：The effective delivery of hydrophobic bioactive compounds remains a major challenge in functional food and nutraceutical applications because of their poor aqueous solubility, limited physicochemical stability, and insufficient bioavailability. In this study, ovalbumin-fucoidan (OVA-FUC) complexes were constructed as foodgrade stabilizers to develop galangin (GAL)-loaded emulsions with improved stability and antioxidant efficacy. The interaction mechanism, emulsion stability, and antioxidant activity were evaluated using structural characterization, interfacial analysis, storage tests, chemical antioxidant assays, and an ethanol-induced oxidative stress model in Caenorhabditis elegans. Results showed that OVA and FUC formed complexes mainly through hydrogen bonding and hydrophobic interactions. The 1-1 OVA-FUC complex exhibited the most favorable interfacial behavior and produced emulsions with superior storage stability. The GAL-loaded emulsion showed strong ABTS radical-scavenging activity (74.33 +/- 7.60%) and effectively reduced ROS, lipofuscin, and MDA levels while increasing glutathione content and improving locomotor activity in C. elegans. These findings reveal that controlled OVA-FUC interactions can optimize interfacial assembly and emulsion stability, offering a practical strategy to improve the functional delivery of hydrophobic antioxidants in food systems.