Effect of homogenizing pressure on the properties of soy protein isolate‐vitamin D3 nanoemulsion

Abstract

AbstractVitamin D3 (VD3) plays an important role in maintaining the normal growth and development of the body, but VD3 is insoluble in water and has poor stability. It is easily damaged and lost during food processing, storage, and transportation. Soy protein isolate (SPI) is a natural encapsulation vehicle for hydrophobic VD3. This article focus on the effect of different homogenizing pressures on loading of VD3 in SPI emulsion system. The results of encapsulation efficiency and loading capacity show that when the SPI‐VD3 emulsion is subjected to a homogenizing pressure of 120 MPa, the maximum encapsulation efficiency is 87.63%. As the homogenization pressure increases, the particle size distribution becomes more uniform, and the average particle size became smaller and smaller. The Fourier infrared results showed that the secondary structure of the emulsion had changed after high‐pressure homogenization. The light stability and storage stability had been significantly improved when the SPI‐VD3 emulsion homogenization pressure was 120 MPa. The optical microscope showed that when the homogenization pressure was 120 MPa, the particles of the emulsion were more uniform. These results indicated that SPI could be used as a biomaterial for embedding VD3 in the food industry.Practical applicationIn this article, SPI and VD3 were used as raw materials to form a nanoemulsion under high‐pressure homogenization conditions. The light stability and storage stability of SPI‐VD3 nanoemulsion with different homogenization pressures were explored. Since VD3 has many benefits to the human body, SPI loaded with VD3 in the form of nanoemulsion can be used in food, cosmetics, and pharmaceutical industries. This article hopes to provide a basis for better adding VD3 in the food industry.