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Protein-polyphenol and polysaccharide complexes have gained ample research interest as natural emulsifiers. Covalent camel whey protein-quercetin (WQ) conjugates and their non-covalent complexes (WQS) with starch would enhance the stabilization of micron (ME) and nano-size emulsions (NE). Fabrication of WQ conjugates and WQS complexes was followed by their characterization using spectroscopic and electrophoretic techniques. Emulsions stabilized by these compounds were evaluated through microscopy, droplet size analysis, rheology, and oxidative stability assays. Production method and WQS incorporation were considered as variables in the experimental design. Results showed that WQ-conjugate-stabilized emulsions exhibited superior stability compared to control, regardless of the production method. WQS incorporation improved stability, especially in nano emulsions. Covalent-WQ-conjugates outperformed WQS in stabilizing micron emulsions. Starch concentration influenced oxidative stability, with higher concentrations in ternary complexes correlating with decreased stability. These findings underscore the potential of WQ covalent conjugates and WQS ternary complexes to enhance camel whey proteins' emulsifying properties for functional foods. • Camel whey complexes with quercetin and soluble starch were formed. • Complexes displayed enhanced emulsion stabilizing properties. • Binary complexes stabilized emulsions by non-pickering mechanism • Ternary complexes used Pickering mechanisms for stabilization. • Antioxidative potential of these complexes requires more exploration.
Baba et al. (Fri,) studied this question.