Soybean Oil Emulsion Research Articles

Impact of Feeding Artemia franciscana Enriched with Various Oil Resources on Growth, Blood Biochemical and Behavioral Indices, and Survival of Oreochromis Niloticus

Abstract The main objective of the present trial was to examine the efficacy of feeding tilapia fry fish on Artemia franciscana diets supplemented with various oil emulsion resources in terms of performance, behavior indices, survival rate, blood biochemical parameters, and immunological response. Four hundred Nile tilapia fry (weighing 0.15±0.05 g and measuring 2.17±0.08 cm) were randomly allocated into four equal groups (each with five repetitions) and acclimatized for fifteen days. The first group served as the control and received unenriched Artemia franciscana (G0), while the remaining three groups were fed Artemia franciscana diets enriched with different oil resources (0.5 mL oil per liter for 6 hours): soybean oil (G1), sesame oil (G2), and rice bran oil (G3). Behavioral observations were recorded during the 45-day experimental period. At the end of the feeding trial, the chemical composition and fatty acid content of both Artemia and fingerlings were analyzed. Furthermore, the growth performance, survival, and immune response of the fingerlings were evaluated. The results indicated noticeable improvements in behavioral measurements (feeding, foraging and schooling), performance (final length, final weight, net weight gain, feed conversion ratio and specific growth rate), survival, and immune response among fry fish supplemented with enriched Artemia, particularly those enriched with soybean oil. Additionally, the chemical composition and fatty acid content of both Artemia and fish fry were significantly enhanced when oil emulsions are applied, with soybean oil demonstrating the most prominent improvements. Whereas, supplementing fry fish Artemia diets with oil resulted in lower liver enzyme activity and higher protein component levels in plasma in comparison to the control group. In brief, feeding Nile tilapia fry fish Artemia diets enriched with a soybean oil emulsion (0.5 mL/L) is recommended for promoting high performance, immunological activity, and survival throughout the early stage till fingerlings phase.

Effects of soybean-oil and emulsifiers mixture on rheological properties of oil-in-water emulsions

The effects of soybean-oil and emulsifiers mixture on rheological properties of oil-in-water emulsions were investigated. Polysorbate-80 and sorbitan-monooleate in the ratio 1:3 were added to stabilize a soybean-oil emulsion by high-pressure homogenization at 50 and 100 MPa. Particle size and rheological properties were measured. The z-average size value showed all the droplets ranging from 295.5 to 302.3 nm. The emulsions were Newtonian and non-Newtonian pseudoplastic at 50 MPa, although at 100 MPa exhibited a Newtonian behavior, preferably. The highest concentrations of soybean-oil and emulsifiers mixture showed semi-solid emulsions (at 50 MPa), and the lower concentrations of soybean-oil and emulsifiers mixture, showed semi-solid emulsions (at 100 MPa), however, elastic character predominated over viscous character (G’>G’’), for both pressures. In conclusion, the emulsion systems were nanoemulsions and their droplet size distribution was bimodal. The nanoemulsions had a non-Newtonian behavior for both pressures, although at 100 MPa the emulsions were Newtonian.

Interactions of different polyphenols with wheat germ albumin and globulin: Alterations in the conformation and emulsification properties of proteins

In this study, chlorogenic acid (CA), piceatannol (PIC), epigallocatechin-3-gallate (EGCG) and ferulic acid (FA) was selected to explore the influence of polyphenol on the structural properties of wheat germ albumin (WGA) and wheat germ globulin (WGG). The emulsifying properties of the emulsions prepared by WGA-EGCG complex were also evaluated. The results indicated that all polyphenols could significantly enhance the antioxidant capacity of WGA and WGG. In particular, EGCG increased the ratio of random coil in WGA and WGG, resulting in protein unfolding and shifting from an order to disorder structure. In addition, lipid oxidation and protein oxidation of the soybean oil emulsion was significantly slowed down by WGA-EGCG. The stability of the emulsions under various environmental stress and the storage time was significantly improved by WGA-EGCG. These findings can provide a reference for expanding the application of wheat germ protein in food industry.

Enhancing stability and environmental sustainability: Microfluidic production of water-in-soybean oil emulsion for risograph printing ink

The production of stable emulsions for various industrial applications is crucial and at the same time, challenging. Emulsions are commonly categorized into three main types: water-in-oil, oil-in-water, and multiple or complex emulsions. Among these, water-in-oil emulsions hold particularly significant in the context of the printing ink industry. These emulsions commonly employ mineral oil as the oil phase, which poses various environmental concerns. This study focuses on the development of a stable water-in soybean oil emulsion for risograph printing ink using a microfluidic process as a step towards reducing environmental pollution. The control of emulsion particle size was achieved through the microfluidic technique, while stability was enhanced by selecting the appropriate emulsifier and its concentration. Two emulsifiers, PGPR and Span80, were employed at various loading levels of 4, 6, 8, and 12 wt%. The findings indicate that emulsions produced with PGPR emulsifier exhibited greater stability compared to those prepared with Span80. Moreover, an 8 wt% emulsifier loading level resulted in an emulsion with particles smaller than 5 μm and exceptional stability. The influence of injection speed was also investigated, revealing that an injection speed of 70/30 ml/min water/oil yielded a stable emulsion with a narrow particle size distribution. This research sheds light on the factors impacting stability in liquid water-in-oil emulsions and fosters innovation in the development of novel products and applications, particularly within the printing ink industry.

Soybean oil emulsion stabilized by phosphatidylcholine and whey protein isolate: impact on interfacial properties, physicochemical characteristics, and digestive properties

Abstract Liquid formula is a research hotspot of infant formula milk, but how to increase the physicochemical stability while maintaining the activity of nutritional components is a key bottleneck in product development. Phosphatidylcholine (PC) and whey protein isolate (WPI) are important components of infant formula, the effect of PC on the properties of WPI stable emulsion remains to be clarified. When the concentration of PC is 0.3 %, a solid intermolecular network is established, which enhances the elasticity and viscosity of the emulsion and has the best oxidation stability and storage stability. 0.3 % PC reduced the flocculation during digestion, and increased the digestibility of protein and fat (27.64 % and 82.45 %). In this study, compound emulsifier (WPI-PC) was used to establish a stable emulsion system, which provided reference for the development and utilization of functional dairy products.

Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel

Different emulsion gel systems are widely applied to deliver functional ingredients. The effects and mechanisms of ultrasound-assisted emulsification (UAE) treatment and carboxymethyl cellulose (CMC) modifying the curcumin delivery properties and in vitro digestibility of the myofibrillar protein (MP)-soybean oil emulsion gels were investigated. The rheological properties, droplet size, protein and CMC distribution, ultrastructure, surface hydrophobicity, sulfhydryl groups, and zeta potential of emulsion gels were also measured. Results indicate that UAE treatment and CMC addition both improved curcumin encapsulation and protection efficiency in MP emulsion gel, especially for the UAE combined with CMC (UAE-CMC) treatment which encapsulation efficiency, protection efficiency, the release rate, and bioaccessibility of curcumin increased from 86.75 % to 97.67 %, 44.85 % to 68.85 %, 18.44 % to 41.78 %, and 28.68 % to 44.93 % respectively. The protein digestibility during the gastric stage was decreased after the CMC addition and UAE treatment, and the protein digestibility during the intestinal stage was reduced after the CMC addition. The fatty acid release rate was increased after CMC addition and UAE treatment. Apparent viscosity, storage modulus, and loss modulus were decreased after CMC addition while increased after UAE and UAE-CMC treatment especially the storage modulus increased from 0.26 Pa to 41 Pa after UAE-CMC treatment. The oil size was decreased, the protein and CMC concentration around the oil was increased, and a denser and uniform emulsion gel network structure was formed after UAE treatment. The surface hydrophobicity, free SH groups, and absolute zeta potential were increased after UAE treatment. The UAE-CMC treatment could strengthen the MP emulsion gel structure and decrease the oil size to increase the curcumin delivery properties, and hydrophobic and electrostatic interaction might be essential forces to maintain the emulsion gel.

Production of alginate‐based emulsion microgel particles to encapsulate soybean oil emulsions stabilized by whey protein aggregates using an air‐atomization system

AbstractEncapsulation is a popular approach used to incorporate lipophilic bioactive molecules in food matrices. In the present work, soybean oil emulsions with different oil volume fractions (ϕ = 0.17 and ϕ = 0.26) stabilized by whey protein aggregates (WPAg), were mixed with sodium alginate (SA) suspensions and atomized over a calcium gelling bath using an airbrush atomization system to obtain emulsion microgel particles (EMP). Rheological measurements of the mixtures of microgel‐stabilized emulsions and SA suspensions showed a significant increase in viscosity when the oil volume fraction was increased. The analysis of the flow curves showed that viscosity decreased with the increase of shear rate for both systems indicating shear thinning behavior. No difference in the size distribution curves of EMP obtained with different oil fractions was observed. The average and span values were 509 ± 56 μm, 1.14 ± 0.08 (ϕ = 0.17), and 527 ± 51 μm, 1.19 ± 0.06 (ϕ = 0.26). The encapsulation efficiency in both cases was acceptable (89 ± 5% for ϕ = 0.17 and 74 ± 8% for ϕ = 0.26), and none of the microparticles showed oil release after 2 months of storage. Results showed that the airbrush atomization system to obtain alginate‐based EMP is simple, low‐cost, and does not require heating, making it appropriate for the effective encapsulation of labile lipophilic compounds in the food industry.

The stability and digestion properties of nobiletin in emulsion gel based on RG-I type citrus physiological premature fruit drop pectin

Based on the fact that rhamnogalacturonan I (RG-I) type pectin gels have good digestive resistance to the stomach and small intestine, which is only degraded to the colon, as well as the good anti-colon cancer effect of nobiletin. In this study, emulsion gel of five different oil phase types (soybean oil, peanut oil, corn oil, sunflower oil and medium chain triglyceride (MCT)) were prepared using RG-I type citrus physiological premature fruit drop pectin (CPDP) as a substrate for in vitro simulated digestion experiments to investigate the delivery effect on nobiletin. The results showed that the bioaccessibility of nobiletin in soybean oil emulsion gel was lower in the small intestine phase relative to emulsion gel prepared with other oils, which was related to the higher saturated fatty acid content of soybean oil and the higher gel strength of soybean oil emulsion gel. Relative to the emulsion, the emulsion gel showed higher retention and lower bioaccessibility of nobiletin in the small intestine phase. Moreover, the centrifugal stability and thermal stability of nobiletin in the emulsion gel were higher than that of the emulsion, and the emulsion gel was stable in the pH range of 2–7 without delamination. In conclusion, the emulsion gel system prepared with RG-I type CPDP may be well suited for the colon targeted delivery of nobiletin, especially when soybean oil is the oil phase, which provides consideration for colon cancer resistance.

Dyeing of polyamide fabrics with a reverse micellar system using soybean oil as a solvent

AbstractThe current study reports the results of non‐aqueous dyeing on polyamide fabrics based on a reverse micellar system composed of a stable emulsion of soybean oil, a co‐surfactant, a nonionic surfactant and acid dyes. The system does not make use of water or electrolytes and significantly reduces the dyebath volume. The influence of the hydrophilic lipophilic balance of the surfactants was evaluated, and it was found that the more hydrophilic the surfactant, the better the interaction of the reverse micellar emulsion with the substrate and, consequently, the greater the resulting colour strength. The co‐surfactant plays an important role in the system, as its proportion to the surfactant/oil mixture is directly related to better exhaustion of the dyebath. The results were compared with those from a conventional water‐based dyeing system. Colour matching was performed using the CIELab colour difference formula (ΔE) measured by a reflectance spectrophotometer.

Targeted metabolomics unravels altered phenylalanine levels in piglets receiving total parenteral nutrition.

Parenteral nutrition, received by many patients with intestinal failure, can induce hepatobiliary complications, which is termed as parenteral nutrition-associated liver disease (PNALD). The spectrum of PNALD ranges from cholestasis and steatosis to fibrosis and cirrhosis. Although many factors contribute to the pathogenesis of PNALD, the underlying mechanisms remain unclear. In this study, we performed targeted metabolomics to characterize the metabolomic profile in neonatal piglets receiving total parenteral nutrition (TPN) or enteral nutrition (EN) for 1 or 2 weeks. Overall, the metabolomic signature of TPN groups differed from EN groups at both time points. Among the 20 acylcarnitines identified, a majority of them were significantly reduced in TPN groups. KEGG pathway analysis showed that phenylalanine metabolism-associated pathways were dysregulated accompanied by more progressive liver steatosis associated with TPN. Next, we evaluated phenylalanine catabolism and its association with fatty acid oxidation in piglets and rats with PNALD. We showed that the hepatic expression of phenylalanine-degrading enzyme phenylalanine hydroxylase (PAH) was reduced and systemic phenylalanine levels were increased in both animal models of PNALD. Moreover, carnitine palmitoyltransferase 1A, a central regulator of fatty acid oxidation, was downregulated and its expression was negatively correlated with phenylalanine levels in TPN-fed animals. To explore the effects of phenylalanine accumulation on lipid metabolism, we treated HepG2 cells with phenylalanine co-cultured with sodium palmitate or soybean oil emulsion to induce lipid accumulation. We found that phenylalanine treatment exacerbated lipid accumulation by inhibiting fatty acid oxidation without affecting fatty acid synthesis. In summary, our findings establish a pathogenic role of increased phenylalanine levels in driving liver steatosis, linking dysregulation of phenylalanine catabolism with lipid accumulation in the context of PNALD.

Proinflammatory mediators in lipid emulsions and parenteral-nutrition associated liver disease: Review of leading factors.

Lipid injectable emulsions have been in clinical use for over 60 years. The first product launched was Intralipid, which consisted of an emulsion of soybean oil in water for intravenous administration. It was a key source of essential fatty acids and an alternative source of energy for patients with gastrointestinal dysfunction requiring long-term parenteral nutrition. With clinical experience, a condition known as parenteral nutrition-associated liver disease (PNALD), or intestinal failure-associated liver disease (IFALD), was observed, with a focus on carbohydrate and fat energy. Modifying the daily doses and infusion rates had some salutary effects, but PNALD persisted. Subsequently, on closer inspection of the fatty acids profile and phytosterol concentrations, degradation products arising from chemical and physical stability issues of the available lipid injectable emulsions were implicated. Recently, the US Food and Drug Administration convened an online workshop entitled "The Role of Phytosterols in PNALD/IFALD," with an emphasis on (1) the multifactorial pathophysiology of PNALD/IFALD, (2) risk associated with phytosterols, and (3) regulatory history. The scope of this review includes the multifactorial pathophysiology of PNALD/IFALD as it relates to the pharmaceutical aspects of the various lipid injectable emulsions on the market, with respect to potential proinflammatory components, as well as physical and chemical stability issues that may also affect products' safe intravenous administration to patients.

Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion

Improving the qualities of vegetable oil replaced animal fat meat products is particularly fascinating for the development of healthy meat products. This work was designed to investigate the effects of different carboxymethyl cellulose (CMC) concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, and 0.5 %) on the emulsifying, gelation, and digestive properties of myofibrillar protein (MP)-soybean oil emulsions. The changes in MP emulsion characteristics, gelation properties, protein digestibility, and oil release rate were determined. Results demonstrated that CMC addition decreased the average droplet size and increased the apparent viscosity, storage modulus, and loss modulus of MP emulsions, and a 0.5 % CMC addition significantly increased the storage stability during 6 weeks. Lower CMC addition (0.01 % to 0.1 %) increased the hardness, chewiness, and gumminess of emulsion gel especially for the 0.1 % CMC addition, while higher CMC (0.5 %) content decreased the texture properties and water holding capacity of emulsion gels. The addition of CMC decreased protein digestibility during the gastric stage, and 0.01 % and 0.05 % CMC addition significantly decreased the free fatty acid release rate. In summary, the addition of CMC could improve the stability of MP emulsion and the texture properties of the emulsion gels, and decrease protein digestibility during the gastric stage.

Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates

Glycated conjugation of plant protein such as soy protein isolate (SPI) with saccharides is one popular strategy to modify the physicochemical characteristics of these plant protein resources, which may be affected by the glycation methods including dry-heating and wet-heating. In this study, the impact of these two glycation methods on the rheological and emulsifying properties of a binary system made by SPI-gum Arabic (GA) was studied. The results indicated that dry-heating conjugates had higher viscosity and more elastic characteristics than those wet-heating conjugates. The emulsifying properties of SPI-GA conjugates by different preparation routes were evaluated by various oil phases including eugenol, cinnamaldehyde and soybean oil. Overall, emulsions stabilized by dry-heating conjugates showed lower zeta-potential value than those with wet heating conjugates. The interfacial properties of these conjugates were compared using soybean oil emulsion as a model. Higher emulsifying ability and stability were obtained by emulsions with dry-heating conjugates, which was attributed to their more compact structures, higher protein adsorption capacity and thicker viscoelastic films formed at the interface, and therefore enhanced electrostatic repulsion between droplets. The findings in this study are useful for fabrication and utilization of protein-polysaccharide glycation conjugates as emulsifiers in functional foods.

Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model.

During the last years, the formalism of the pseudophase kinetic model (PKM) has been successfully applied to determine the distributions of antioxidants and their effective interfacial concentrations, and to assess the relative importance of emulsion and antioxidant properties (oil and surfactant nature, temperature, acidity, chemical structure, hydrophilic-liphophilic balance (HLB), etc.) on their efficiency in intact lipid-based emulsions. The PKM permits separating the contributions of the medium and of the concentration to the overall rate of the reaction. In this paper, we report the results of a specifically designed experiment to further test the suitability of the PKM to evaluate the distributions of antioxidants among the various regions of intact lipid-based emulsions and provide insights into their chemical reactivity in multiphasic systems. For this purpose, we employed the antioxidants α- and δ-TOCopherol (α- and δ-TOC, respectively) and determined, at different acidities well below their pKa, the interfacial rate constants kI for the reaction between 16-ArN2+ and α- and δ-TOC, and the antioxidant distributions in intact emulsions prepared with olive and soybean oils. Results show that the effective interfacial concentration of δ-TOC is higher than that of α-TOC in 1:9 (v/v) soybean and 1:9 olive oil emulsions. The effective interfacial concentrations of tocopherols are much higher (15-96-fold) than the stoichiometric concentrations, as the effective interfacial concentrations of both δ-TOC and α-TOC in soybean oil emulsions are higher (2-fold) than those in olive oil emulsions. Overall, the results demonstrate that the PKM grants an effective separation of the medium and concentration effects, demonstrating that the PKM constitutes a powerful non-destructive tool to determine antioxidant concentrations in intact emulsions and to assess the effects of various factors affecting them.

Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate.

Stabilizing emulsion using complex biopolymers is a common strategy. It would be very interesting to characterize the impact of charge density on the emulsifying properties of complex polyelectrolytes carrying opposite charges. In this study, cationic modified microcrystalline celluloses (CMCC) of different charge densities were prepared and mixed with soy protein isolate (SPI) for emulsion applications. CMCC-1 to 3 with various cationic charge values were successfully prepared as characterized by zeta-potential and FTIR. The positive charge density’s effects on solubility, thermogravimetric properties, and rheological properties were studied. Complexes of SPI-CMCC with various zeta-potential values were then obtained and used to stabilize soybean oil emulsions. The results show that emulsions stabilized by complexes of SPI and CMCC-3 at a ratio of 1:3 had the best emulsification ability and stability. However, the interfacial tension-reducing ability of complexes decreased continuously with increasing cationic charge value, while the rheological results show that complexes of SPI-CMCC-3 at a ratio of 1:3 formed a stronger viscoelastic network than other complexes. Our results indicate that this SPI-CMCC complex formula showed excellent emulsification performance, which could be adjusted and promoted by changing the charge density. This complex formula is promising for fabrication of emulsion-based food and cosmetic products.

In vitro Insect Fat Cultivation for Cellular Agriculture Applications.

Cell-cultured fat could provide important elements of flavor, nutrition, and texture to enhance the quality and therefore expand consumer adoption of alternative meat products. In contrast to cells from livestock animals, insect cells have been proposed as a relatively low-cost and scalable platform for tissue engineering and muscle cell-derived cultured meat production. Furthermore, insect fat cells have long been cultured and characterized for basic biology and recombinant protein production but not for food production. To develop a food-relevant approach to insect fat cell cultivation and tissue engineering, Manduca sexta cells were cultured and induced to accumulate lipids in 2D and 3D formats within decellularized mycelium scaffolding. The resultant in vitro fat tissues were characterized and compared to in vivo fat tissue data by imaging, lipidomics, and texture analyses. The cells exhibited robust lipid accumulation when treated with a 0.1 mM soybean oil emulsion and had "healthier" fat profiles, as measured by the ratio of unsaturated to saturated fatty acids. Mycelium scaffolding provided a simple, food-grade approach to support the 3D cell cultures and lipid accumulation. This approach provides a low-cost, scalable, and nutritious method for cultured fat production.

Current practices in lipid emulsion utilization in the prevention and treatment of intestinal failure-associated liver disease: A survey of pediatric intestinal rehabilitation and transplant centers.

Newer intravenous lipid emulsions (ILEs), such as fish oil-based intravenous lipid emulsions (FO-ILEs) and soybean oil, medium-chain triglycerides, olive oil, and fish oil-based intravenous lipid emulsions (SMOF-ILEs), provide alternatives to soybean oil-based intravenous lipid emulsions (SO-ILEs). We explored current ILE practice patterns among intestinal rehabilitation and transplant centers. A survey was developed addressing ILE availability, ILE preference in clinical scenarios, and factors influencing ILE choice. This survey was reviewed locally and by the North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition Intestinal Rehabilitation Special Interest Group, the Intestinal Rehabilitation and Transplant Association scientific committee, and the American Society of Parenteral and Enteral Nutrition pediatric intestinal failure section research committee. We recruited providers nationally and internationally from centers with and without intestinal transplant programs. We included 34 complete responses, 29 from the United States. Sixteen centers performed intestinal transplants. All centers had access to SMOF-ILEs, 85% had access to FO-ILEs, and 91% had access to SO-ILEs. In new patients, 85% use SMOF-ILEs as the first choice ILE. In those with new intestinal failure-associated liver disease (IFALD), FO-ILE was preferred to SMOF-ILE (56% vs 38%). In those developing IFALD on SMOF-ILE, 65% switched to FO-ILE, whereas 24% remained on SMOF-ILE. Centers have routine access to alternative ILEs, and these are quickly replacing SO-ILEs in all circumstances. Future work should focus on how this shift in practice affects outcomes to provide decision support in specific clinical scenarios.

Circular economy implementation in the development of fire-retardant materials used in construction, industry, and general-purpose products

During a fire, passive fire protection systems are designed to prevent the spread of flames, smoke, and toxic gases. The new fire-retardant (FR) material, used for passive fire protection, is created by combining copolymers (VC–co–VAc) (Slovinyl KV 173) and PVC K70 with expanded graphite and plasticizers/modifiers such as diisononyl phthalate - DINP, diisononyl terephthalate - DINTP, dioctyl adipate - DOA, as well as plasticizers that are synthesized based on tertiary recycling of waste poly(ethylene terephthalate) (PET), 1-hexadecene, azodicarbonamide (ADC), tri(p-cresyl phosphate), epoxidized soybean oil (ESO) and acrylate emulsion (DH50, Ecrylic, or Flexryl, etc.). The obtained material's morphology was examined using an emission scanning electron microscope (FESEM) field. Tensile testing was used to determine the mechanical properties of the obtained samples, as well as Shore A hardness and toughness using the Charpy impact test. All samples obtained were tested according to non-flammability standards. To conform to the new trend of "green economy," the development of novel eco-friendly FRs with improved thermal and mechanical properties will include careful consideration of environmental protection and sustainable development.

Improvement of the water solubility and emulsifying capacity of rice proteins through the addition of isolated soy protein

SummaryThe market for rice protein (RP) has been steadily growing, but applications of RPs as food ingredients and functional materials are limited due to poor solubility in water. Here, the complex of RP and isolated soy protein (ISP) was prepared, and the potential utility of RP–ISP complex as an emulsifier was evaluated. The solubility of the RP solution was 25.8% whereas it was greatly increased to 68.4% in the RP–ISP complex. The properties of RP and RP–ISP complex were assessed by scanning electron microscope, gel electrophoresis, circular dichroism, and surface hydrophobicity test. Next soybean oil emulsions were prepared using the RP and RP–ISP complex. The RP‐stabilised emulsion was unstable to storage. In contrast, the RP–ISP complex‐stabilised emulsions showed good stability, especially when more than 0.2% ISP was added. These data suggest that the preparation of soluble RPs by ISP could expand the applications of RP in the food industry.

Chlorophyll Inhibits the Digestion of Soybean Oil in Simulated Human Gastrointestinal System.

Nowadays, much available processed and highly palatable food such as cream products and fried and convenient food, which usually showed a high energy density, had caused an increase in the intake of dietary lipids, further leading to significant growth in the prevalence of obesity. Chlorophyll, widespread in fruits and vegetables, was proven to have beneficial effects on alleviating obesity. This study investigated the effects of chlorophyll on the digestive characteristics of lipids under in vitro simulated adult and infant gastrointestinal systems. Chlorophyll decreased the release rate of free fatty acid (FFA) during in vitro adult and infant intestinal digestion by 69.2% and 60.0%, respectively. Meanwhile, after gastrointestinal digestion, chlorophyll changed the FFA composition of soybean oil emulsion and increased the particle size of oil droplets. Interestingly, with the addition of chlorophyll, the activity of pancreatic lipase was inhibited during digestion, which may be related to pheophytin (a derivative of chlorophyll after gastric digestion). Therefore, the results obtained from isothermal titration calorimetry and molecular docking further elucidated that pheophytin could bind to pancreatic lipase with a strong affinity of (4.38 ± 0.76) × 107 M−1 (Ka), while the binding site was amino acid residue Trp253. The investigation not only explained why chlorophyll inhibited digestive enzyme activity to reduce lipids digestion but also provided exciting opportunities for developing novel chlorophyll-based healthy products for dietary application in preventing obesity.