Enhancing Stability of Vitamin-Fortified Protein Beverages: Optimization of Stabilizer Type and Concentration and Screening of Natural Antioxidant Combinations
= 3.44 μg/mL), TP and EGCG provided superior protection of vitamins in the emulsion system. A synergistic antioxidant blend of EGCG, TP, and dl-α-tocopherol in a 4:4:2 mass ratio was identified as optimal, significantly prolonging vitamin retention over 21 days and yielding the longest predicted shelf-life (>84 days at 25 °C). These findings provide a practical formulation strategy for enhancing the physical and nutritional stability of functional protein beverages.
Authors
- Yingshuang Lu (ORCID: https://orcid.org/0000-0002-6083-8564)
- Jiaxin Li (ORCID: https://orcid.org/0000-0002-1557-4125)
- Yi-Xiang Wang (ORCID: https://orcid.org/0000-0002-4021-4228)
- Lu Dong
- Sumei Ru
- Yan Zhang
- Shuo Wang
- Linru Zhu
Institutions
- Tianjin University of Science and Technology (CN)
- Nankai University (CN)
Publication Details
- Journal
- Foods
- Published
- 2026-04-16
- DOI
- https://doi.org/10.3390/foods15081392
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Tianjin University
- Tianjin University of Science and Technology