A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Ju, Mengnan; Zhu, Gang; Huang, Guo; Shen, Xinchun; Zhang, Yan; Jiang, Lianzhou; Sui, Xiaonan

doi:10.1016/j.foodhyd.2019.105329

Cited by 241 publications

(96 citation statements)

References 45 publications

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“…Similarly, β-Lg-EGCG complexes have been shown to have much stronger antioxidant activity than β-Lg alone, thereby providing greater protection for encapsulated lutein [120]. Similar results have also been reported for zein-tannic acid [121], soy protein-anthocyanin [122], and whey protein-EGCG [123] complexes.…”

Section: Pickering Emulsionssupporting

confidence: 70%

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Tan

McClements

2021

Foods

173

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The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.

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Section: Pickering Emulsionssupporting

confidence: 70%

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Tan

McClements

2021

Foods

173

View full text Add to dashboard Cite

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“…Soy protein is a plant-based protein containing nine essential amino acids, flavonoids, vitamin E, and other active ingredients [ 46 , 47 ]. It can be equivalent to animal protein due to nutritional value, and the closest to human amino acid in genetic structure.…”

Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.

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“…Recently, several studies have demonstrated that the protein–polyphenol interactions changed the structure, antioxidant activity, stability, and in vitro digestibility of soy protein [ 5 , 6 ]. A number of studies have indicated that the addition of polyphenols can increase the antioxidant capacity of polyphenols–soy protein isolate (SPI) conjugates [ 6 , 7 ]. However, some results suggest that the radical scavenging activity values of protein–polyphenol complexes are less than the sum of their individual values, indicating that partial free antioxidant groups are masked because of the protein–polyphenol interactions [ 5 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition

Yin

Qie

et al. 2021

Molecules

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The interaction of soy protein isolate (SPI) and its hydrolysates (SPIHs) with cyanidin-3-O-glucoside (C3G) at pH 7.0 were investigated to clarify the changes in the antioxidant capacity of their complexes. The results of intrinsic fluorescence revealed that C3G binds to SPI/SPIHs mainly through hydrophobic interaction, and the binding affinity of SPI was stronger than that of SPIHs. Circular dichroism and Fourier-transform infrared spectroscopy analyses revealed that the interaction with C3G did not significantly change the secondary structures of SPI/SPIHs, while the surface hydrophobicity and average particle size of proteins decreased. Furthermore, the SPI/SPIHs-C3G interaction induced an antagonistic effect on the antioxidant capacity (ABTS and DPPH) of the complex system, with the masking effect on the ABTS scavenging capacity of the SPIHs-C3G complexes being lower than that of the SPI-C3G complexes. This study contributes to the design and development of functional beverages that are rich in hydrolysates and anthocyanins.

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A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Cited by 241 publications

References 45 publications

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition

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