Effect of ultrasonication on the stability and storage of a soy protein isolate-phosphatidylcholine nanoemulsions

Fei Teng,Zhongjiang Wang,Changling Wu,Fanfan Chen,Mingyu He,Yang Li,Jingwen Xu

doi:10.1038/s41598-020-70462-8

Fei Teng, Zhongjiang Wang + Show 5 more

Open Access

https://doi.org/10.1038/s41598-020-70462-8

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Abstract

Phosphatidylcholine-soybean protein isolate (PC-SPI) nanoemulsions were prepared by ultrasonication. The effects of preparation conditions (SPI and PC addition, ultrasonic power and time) on the structural properties of the nanoemulsions and their storage stability were investigated. The results showed that the most optimal adsorption capacity and adsorption tightness at the oil–water interface under optimal conditions (1.5% SPI, 0.20% PC, 500 W ultrasonic power and 9 min ultrasonic time) were exhibited by the SPI-PC conjugate, which demonstrated that this nanoemulsions can be categorized as a high-quality emulsion suitable for research. To test its stability, and the high-quality nanoemulsion of β-carotene was stored. After degradation of the nanoemulsions during storage, β-carotene was released. The β-carotene retention rate of the high-quality emulsion was maintained above 86% at different temperatures in the absence of light for up to 30 days. This study provides new information for the development of transport and stability systems for nanoemulsions.

Highlights

Phosphatidylcholine-soybean protein isolate (PC-Soybean protein isolate (SPI)) nanoemulsions were prepared by ultrasonication
Of β-carotene in some common solvents, such as water, dimethyl sulfoxide (DMSO), and ethanol, is very low, it is difficult to add it to foods to maintain its s tability17. β-Carotene can be dissolved in oil at 25 °C, and the bioavailability of β-carotene can be increased by combining it with digestible lipids in the human body[16]
The average particle size, polydispersity index (PDI), turbidity, and Turbiscan Stability Index (TSI) of the nanoemulsions were drastically decreased with the SPI content increased from 0.5% to 1.5%

Summary

Introduction

Phosphatidylcholine-soybean protein isolate (PC-SPI) nanoemulsions were prepared by ultrasonication. The effects of preparation conditions (SPI and PC addition, ultrasonic power and time) on the structural properties of the nanoemulsions and their storage stability were investigated. The high-quality nanoemulsion of β-carotene was stored. Nanoemulsions are usually prepared using a high-energy (mechanically based) or low-energy (chemically based) method. The amphiphilic molecular structure is responsible for the excellent emulsification ability of PC, and the physical stability of an SPI nanoemulsion can be increased by adding lecithin[12,13]. Β-Carotene (C40H56) is a natural pigment that is found in various fruits, grains, and oils It is a lipophilic substance and a highly conjugated long-chain isoprenoid micronutrient. The emergence of nanoemulsions provide a new way for the successful transportation of β-carotene

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