Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion

Abstract

In this study, carboxymethyl cellulose (CMC) was added to soybean protein isolate (SPI)-stabilized rice bran oil (RBO) emulsion to improve its physicochemical stability and free fatty acid (FFA) release characteristics. RBO emulsions stabilized by SPI and various contents of CMC were prepared and assessed by measuring zeta potential, particle size, transmission, and microstructure, the rheological properties were analyzed by dynamic shear rheometer. In addition, its chemical stability was characterized by a storage experiment, and the FFA release was explored by a simulated gastrointestinal tract (GIT) model. It showed that the negative charge of the droplets of RBO emulsion was increased with increasing CMC content. The decrease in transmission of SPI-stabilized RBO emulsion with increasing CMC content was due to the droplets not being free to move by the special network interaction and an increase in the viscosity. According to the determination of the reactive substances of lipid hydroperoxide and thiobarbituric acid during 30 days storage at 37°C, the chemical stability of the emulsion added with CMC was enhanced compared with the SPI-stabilized RBO emulsion. In-vitro digestion studies not only evaluated the structural changes of RBO emulsions at different stages, but also found that RBO emulsion with CMC showed a higher level of free fatty acids release in comparison with that without CMC. It indicated that the utilization of CMC can improve the bioavailability of RBO emulsions.

Construction of benzyl isothiocyanate‐loaded fish skin gelatin‐luteolin compound emulsion delivery system, and its digestion and absorption characteristics

“…5(Bg)), mainly due to the relative stability of polyphenols in gastric digestion. Additionally, LUT addition slowed FSG digestion and prevented further oil droplet accumulation 32,33 …”

“…Additionally, LUT addition slowed FSG digestion and prevented further oil droplet accumulation. 32,33 After both emulsions were intestinally digested, the oil droplets clustered over a large area. The FSG emulsion oil droplets further clustered to form larger drops (Fig.…”

Development and Evaluation of a Dry Emulsion of Ostrich Oil as a Dietary Supplement

“…The emulsifier plays a crucial role in stabilizing the system and ensuring the acceptable shelf-life of the product by forming a thin film around the globules of the dispersed phase. This film decreases the interfacial tension between both phases and contributes to stabilizing the dispersed droplets through electrostatic or steric-hindrance effects [21]. The molecular structure of an emulsifier consists of hydrophobic and hydrophilic parts.…”

Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings

“…Soy protein isolate contains more than 90% protein, nearly 20 kinds of amino acids and human essential amino acids. Its nutrient‐rich, cholesterol‐free, soy protein isolate is one of the few alternatives to animal protein varieties (Shen et al, 2022 ; Zhang et al, 2022 ). Because of its good surface activity, it can reduce the surface tension of water and oil and reduce the surface tension of water and air, and it easily forms a stable emulsion; therefore, soy protein isolate is widely used in food (Du et al, 2022 ; Ma et al, 2022 ).…”