Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions

Abstract

Pickering stabilization has gained considerable attention due to its remarkable properties. The main objectives of this study were: (1) to create solid particles of isolated soy protein and basil seed gum complexes (ISP-BSG) under different pH values and (2) to investigate the potential of these particles for preparing Pickering emulsion. ISP-BSG complex was prepared at different pH values (2–7). The turbidity analysis showed that ISP-BSG could create soluble and insoluble complex at pH 6 and 4, respectively. Therefore, the ISP-BSG particles were fabricated under pH 6 and 4 at different ratios of ISP: BSG (1:0, 1:1, 2:1, and 3:1). The results showed that the soluble ISP-BSG complex created particles in the range of 88.30–139.40 nm, which named ISP-BSG nanoparticles (NPs). In contrast, the size of particles fabricated with insoluble ISP-BSG complex was 3.41–47 µm and these particles were named ISP-BSG microparticles. The solid particles applied for stabilization of oil in water emulsions. The emulsions were stabilized by NPs, had significantly lower size distribution and had more stability. The presence of BSG changed the morphology and surface properties of particles and they adsorbed better at the oil-water interface. ISP-BSG NPs in the ratio of 2:1 showed more ability to form a stable emulsion in comparison with the others NPs (1:0). Consequently, ISP-BSG NPs are potentially suitable to promote the development and application of Pickering emulsion in the food industry.