Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion.

Yanlong Liu,Jing Xu,Jishu Li,Shenyi Zhang,Chang Liu,Hua Jin,Huanyu Zheng

doi:10.3390/nano11010167

Abstract

In this study, β-carotene-loaded nanoemulsions are emulsified using four biomacromolecular proteins—peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI)—in order to explore their emulsion stability and in vitro digestion characteristics. All four nanoemulsions attained high encapsulation levels (over 90%). During the three-stage in vitro digestion model (including oral, gastric, and small intestine digestion phases), the PPI-emulsified nanoemulsion showed the highest lipolysis rates (117.39%) and bioaccessibility (37.39%) among the four nanoemulsions. Moreover, the PPI-emulsified nanoemulsion (with the smallest droplet size) also demonstrated the highest stability during storage and centrifugation, while those for the RBPI-emulsified nanoemulsion (with the largest droplet size) were the lowest. In addition, all four nanoemulsions showed superior oxidation stability when compared with the blank control of corn oil. The oxidation rates of the PPI- and WPI-stabilized groups were slower than the other two groups.

Highlights

Published: 11 January 2021In the food industry, nanoemulsion delivery systems are applied to encapsulate and protect lipophilic bioactive nutrients, such as vitamin E, omega3 fatty acids, and curcumin, due to their high stability and encapsulating effect [1,2,3]
When the encapsulation efficiency was high in this study, it means that during the formation of the nanoemulsion, the oil phase encapsulated most of the β-carotene; that is, the protein emulsifiers could isolate the oil phase from the aqueous phase, wrap most of the β-carotene, and stabilize the β-carotene in the oil phase as a homogeneous dispersion
Oxidation mainly occurred at the interfaces of noemulsions and an animal protein (WPI)-stabilized nanoemulsion could effectively loadoil drople was realized that the selection(90%)

Summary

Introduction

Nanoemulsion delivery systems are applied to encapsulate and protect lipophilic bioactive nutrients, such as vitamin E, omega fatty acids, and curcumin, due to their high stability and encapsulating effect [1,2,3]. The selection of an emulsifier is always an essential topic [4,5]. Jo et al [6] used the microfluidic method to stabilize nanoemulsions and found that the nanoemulsion emulsified by whey protein isolate (WPI) had better physicochemical stability than that by Tween 20. Prepared a clove oil nanoemulsion emulsified by sodium caseinate (5%) and pectin (0.1%), which had a particle size of 172.1 ± 4.39 nm, high encapsulation efficiency (88%), and high stability. The work of Hu et al [8] indicated that all nanoemulsions emulsified by casein, WPI, and soy protein isolate (SPI) have certain antioxidant stability.

Methods

Results

Conclusion