Encapsulated black rice anthocyanins by mildly heat-induced egg yolk immunoglobulin and fucoidan with electrostatic interaction to enhance stability and delay the oxidation of yak meat

This study enhanced the stability of black rice anthocyanins (ANS) by gently inducing the formation of electrostatic encapsulation particles through the synergistic interaction of egg yolk immunoglobulin (IGY) and fucoidan. Results showed that after heat induction at 40 °C, the increasing α-helices content in the protein facilitated its binding with anthocyanins, and effectively improved thermal stability by 20.16 %. Additionally, fucoidan effectively reduced anthocyanin degradation caused by illumination (15.01 %) and vitamin C (46.87 %) by forming of a dense surrounding layer on the complex's surface through electrostatic interactions with IGY, which promoted the aggregation of protein and anthocyanin, while maintaining a high anthocyanin retention rate and total reducing capacity during in vitro digestion. Moreover, the results of yak meat storage demonstrated that the stable complex structure of fucoidan/egg yolk immunoglobulin complex facilitated the slow release of anthocyanins, thereby effectively delaying lipid oxidation during the preservation of yak meat. This study provides a theoretical basis for enhancing the stability of anthocyanins.