Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate.

Abstract

In this study, tea polyphenols (TP) was added to a soy protein isolate (SPI) to prepare nanoemulsions by ultra-high pressure homogenization (UHPH). The nanoemulsions were characterized by a confocal laser scanning electron microscopy, infrared spectroscopy, dynamic rheometer and size-potential analyzer. The effects of TP on the hydrophobicity, emulsifiability, particle size, potential and antioxidant capacity of the prepared nanoemulsions were investigated. The properties of the nanoemulsions with different concentrations of TP were analyzed. The results indicated that ultra-high pressure homogenization treatment contributed to the formation of the SPI-TP complex that showed higher antioxidant activity. The nanoemulsions with good emulsifying properties and high DPPH scavenging ability at the concentration of TP ranged from 0.15-0.20g / mL. Furthermore, nanoemulsions prepared in this way also had a uniform particle size. Therefore, this nanoemulsions exhibited a good potential to act as an efficient emulsifier.