Construction And Characterization of Pickering Emulsions Stabilized by Soybean Protein Hydrolysate Microgel Particles And Quercetin-Loaded Performance in Vitro  Digestion

Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

“… Yang et al, 2023b ) Soy protein hydrolysate microgel particles Improved encapsulation efficiency and sustained release of quercetin (J. Yang et al, 2023a ) Pea protein and high methoxyl pectin colloidal particles Improved β-carotene availability ( Yi et al, 2021 ) Inhibit lipid oxidation Gliadin/chitosan hybrid particles Decreased primary oxidation products of lipid ( Zeng et al, 2017 ) Gliadin–chitosan nanoparticles Enhanced antioxidant capacity ( Li et al, 2019 ) Zein-adzuki bean seed coat polyphenol covalent crosslinking nanoparticle Enhanced lipid oxidation stability ( Ge et al, 2022 ) Alternatives to Hydrogenated Vegetable Oil Soy protein isolate Replaces vegetable butter with a delicate taste (C. Wang et al, 2023a ) Biomimetic interface catalytic reactor Phosphorylated zein nanoparticles Catalytic yield increased by more than twice ( Xi et al, 2021 ) Sodium caseinate Higher reaction efficiency, rapid product separation and recovery, and recycling enzyme to maintain catalytic activity ( Xi et al, 2022 ) 3D printing Rice proteins and carboxymethyl cellulose Optimal printing resolution, hardness, adhesion and chewiness ( Wan et al, 2021 ) Pea protein-pectin-EGCG complexes Emulsion-based inks provide strong support and smooth extrusion characteristics ( Feng et al, 2022 ) Tea residue protein/xanthan gum particles Ideal for smooth extrusion and excellent self-supporting ability ( An et al, 2023 ) …”

“…In another study using a soybean protein-hydrolyzed microgel particle Pickering emulsion to carry quercetin, it was found that when the pH value was 9, the encapsulation efficiency of quercetin was the highest (89.45 %), and quercetin could be released continuously (J. Yang et al, 2023a ). In vitro simulated digestion experiments showed that the fatty acid release rate in the emulsion was low (61 %) and the bioavailability of quercetin was high (65 %).…”