Non-covalent interaction of sesamol with myofibrillar protein enhances antioxidant efficacy and emulsion storage stability

In this study, yak myofibrillar proteins (MPs) were conjugated with different concentrations of sesamol (0, 20, 40, 80, and 160 mg/g protein), and the resulting complexes were employed to fabricate flaxseed oil-in-water emulsions. The UV-Vis and FTIR spectroscopy confirmed the successful formation of MP-sesamol complexes. SDS-PAGE analysis revealed that sesamol induced aggregation and cross-linking of MPs, as evidenced by the reduced intensity of several protein bands. Sesamol supplementation of 20-160 mg/g enhanced the thermal stability and antioxidant capacity of MPs in a concentration-dependent manner. When applied to emulsion systems, the MP-sesamol complexes resulted in remarkably smaller particle sizes, lower instability indices and higher absolute zeta potentials. Emulsions stabilized by these complexes exhibited reduced droplet coalescence and creaming, along with a more uniform and finer oil droplet distribution throughout storage. Furthermore, the complexes effectively retarded lipid oxidation in the emulsions. These findings demonstrate the potential of the MP-sesamol complex as a novel emulsifier with integrated antioxidant properties, suggesting promising applications for enhancing emulsion stability and shelf-life in food systems. • MP-sesamol interactions led to significant structural changes of the protein. • Inclusion of sesamol improved the thermal and antioxidant property of MPs. • Sesamol enhanced the storage stability of the oil-in-water emulsion.