Comparison of protein hydrolysates against their native counterparts in terms of structural and antioxidant properties, and when used as emulsifiers for curcumin nanoemulsions

Abstract

This study investigated the stability and the in vitro digestion of curcumin nanoemulsions stabilized by three protein hydrolysates: peanut protein isolate (PPI), soybean protein isolate (SPI) and whey protein isolate...

Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (−)-epigallocatechin-3-gallate

“…Thus, higher energy barrier among emulsion droplets insisted, providing more stable emulsion. 4,5 In Table 2, the absolute zeta-potential value of BBPI-EGCG was 30.90 AE 0.26 mV growing from 24.47 AE 0.23 mV of BBPI, and value of BBPI-G-EGCG (29.47 AE 0.61 mV) was also higher than BBPI-G (23.20 AE 0.17 mV). The results indicated that high electrostatic repulsion observed from zeta-potential measurement led to stable emulsion with small mean particle size.…”

“…), which is able to improve stability of ingredients by reducing the exposure of hydrophobic biological active substance to external factors, such as oxygen and light. 4 In the process of emulsion preparation, the emulsier can form an interface layer to separate the oil-water phase. The densication, thickness, stability and anti-oxidation of the emulsier layer will have an important inuence on the stability of the emulsion and the encapsulated substance.…”

“…Hence, it is needed to improve the functional properties of protein via appropriate modication methods. 4 The interaction of protein and polyphenols is able to change the structure of protein, improve its functional characteristics, and increase the potential value of protein and polyphenols in the eld of food industry. Two combination methods between protein and polyphenol are non-covalent interaction and covalent interaction.…”

Construction, stability and photodynamic germicidal efficacy of curcumin nanoemulsion stabilised with Maillard conjugate of Wpi‐Rha

“…A possible explanation for this might be that Wpi surface was negatively charged; another possible explanation for this was that the charged groups like carboxylic moieties (‐COOH) of Wpi were exposed after reaction. Under the influence of stronger electrostatic repulsion between droplets, forming a stable emulsion because the aggregation and flocculation of droplets was hindered (Jin et al., 2020). Thus, under the same surfactant to oil ratio, the performance of Wpi‐Rha was better than that of Tween 80.…”

Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

“…The mean particle size and polydispersity index (PDI) of the nanoemulsions were all volume-based, which was determined using dynamic light scattering (Zetasizer Nano-ZS90, Malvern Instruments, Worcestershire, UK). The ζ-potential of the nanoemulsion system was investigated using electrophoresis (Zetasizer Nano-ZS90, Malvern Instruments, Worcestershire, UK) [ 19 , 20 ]. In order to avoid multiple light scattering effects, the emulsion was diluted (1:100 v/v ) with 10 mmol/L pH = 7.0 phosphate buffer solution (8 g NaCl, 0.2 g KCl, 1.44 g Na 2 HPO 4 , 0.24 g KH 2 PO 4 per liter) and mixed thoroughly.…”