{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T21:32:21Z","timestamp":1790631141078,"version":"4.1.0"},"reference-count":50,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2025,4,13]],"date-time":"2025-04-13T00:00:00Z","timestamp":1744502400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Natural Science Foundation of Tianjin, China","award":["23JCZDJC00610"],"award-info":[{"award-number":["23JCZDJC00610"]}]},{"name":"Natural Science Foundation of Tianjin, China","award":["202410057131"],"award-info":[{"award-number":["202410057131"]}]},{"name":"National Training Program of Innovation and Entrepreneurship for Undergraduates","award":["23JCZDJC00610"],"award-info":[{"award-number":["23JCZDJC00610"]}]},{"name":"National Training Program of Innovation and Entrepreneurship for Undergraduates","award":["202410057131"],"award-info":[{"award-number":["202410057131"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Natural pigments like betacyanins are highly unstable under heat, light, acid, and alkaline conditions. Yeast protein (YP) is a promising substitute protein, while chitooligosaccharides (COS) are water-soluble alkaline polysaccharides. Water-in-oil-in-water (W1\/O\/W2) emulsions, with two-membrane, three-phase structure, can serve as effective carriers for stabilizing pigments. In this study, YP-COS complexes formed through electrostatic interactions were used as hydrophilic emulsifiers to create betacyanin-coated W1\/O\/W2 emulsions. The W1\/O colostrum was designed to make up 30%, 70%, and 90% of the emulsion (v\/v)and the W2 was designed by the complexes with three concentrations of YP (2%, 1.25% and 0.5%, w\/v)-COS (6%, 3.75% and 1.5%, w\/v). The optimal formulation was determined through comprehensive evaluation of micromorphological characteristics, particle size, zeta potential and creaming index, ultimately yielding a system comprising YP (2%)-COS (6%) and 90% W1\/O colostrum. Moreover, the W1\/O\/W2 emulsion system significantly improved the betacyanins retention under thermal treatment, photolytic exposure, pH gradients, and extended storage compared to the betacyanin aqueous solution (p &lt; 0.05). In vitro digestion tests showed the emulsion retained 58.39% of betacyanins, while the betacyanin aqueous solution retained only 41.42%, demonstrating the emulsion\u2019s ability to delay the betacyanins release, offering new insights for using YP-COS complexes in food production and other fields.<\/jats:p>","DOI":"10.3390\/foods14081337","type":"journal-article","created":{"date-parts":[[2025,4,14]],"date-time":"2025-04-14T03:39:16Z","timestamp":1744601956000},"page":"1337","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Construction of a Yeast Protein-Chitooligosaccharide W\/O\/W Emulsion System for Carrying and Stabilization of Betacyanins"],"prefix":"10.3390","volume":"14","author":[{"given":"Yichen","family":"Li","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaqi","family":"Ding","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaxin","family":"Wu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shihao","family":"Sun","sequence":"additional","affiliation":[{"name":"Beijing Life Science Academy, Beijing 102209, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Demei","family":"Meng","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunkai","family":"Gu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Yang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"131403","DOI":"10.1016\/j.foodchem.2021.131403","article-title":"Coating of betanin and carvone Co-loaded nanoliposomes with synthesized cationic inulin: A strategy for enhancing the stability and bioavailability","volume":"373","author":"Amjadi","year":"2021","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"100089","DOI":"10.1016\/j.fochms.2022.100089","article-title":"Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry","volume":"4","year":"2022","journal-title":"Food Chem. 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