Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier

Abstract

To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by Pickering emulsion and the conventional emulsion was evaluated in vitro. The results indicated that the average size and absolute value of zeta potential of TSCPN increased along with the increase in the protein concentration, and 2% protein concentration was adopted to prepare TSCPN. With the increase in the concentration of TSCPN, the size of Pickering emulsion decreased from 337.02 μm to 89.36 μm, and when the TSCPN concentration was greater than 0.6%, all emulsions exhibited good stability during the 14 days storage. Combined with the microstructure result, 1.2% TSCPN was used to stabilize Pickering emulsion. With the increase in ionic concentration (0–400 mM), the particle size of the emulsions increased while the absolute value of zeta potential decreased. TSCPN-based Pickering emulsion was superior to the conventional emulsion for both lutein encapsulation (96.6 ± 1.0% vs. 82.1 ± 1.4%) and bioaccessibility (56.0% ± 1.1% vs. 35.2 ± 1.2%). Thus, TSCPN-based Pickering emulsion in this study have the potential as an effective carrier for lutein.

Efficient Utilization of Tea Resources through Encapsulation: Dual Perspectives from Core Material to Wall Material

“…Research on tea protein as an encapsulation wall material has focused on its use as a stabilizer for Pickering emulsions. For example, Liang et al 78 hydrothermally produced tea seed cake protein nanoparticles used for the fabrication of a Pickering emulsion loaded with lutein; the results showed that the particle size of the Pickering emulsion was inversely proportional to the concentration of tea seed cake protein nanoparticles, and when the concentration was greater than 0.6%, the emulsion exhibited good stability during storage for 14 days. Importantly, the resulting Pickering emulsion outperformed conventional emulsions in both encapsulation efficiency and bioaccessibility.…”

Pickering emulsions stabilized by Chlorella pyrenoidosa protein–chitosan complex for lutein encapsulation

“…Studies have shown that it can protect eyes in the macula by absorbing high-energy blue light reaching the eyes and can effectively scavenge oxygen-free radicals to protect cells from oxidative stress. 1 Since the body cannot synthesize lutein de novo , it can only be replenished from food sources. However, the hydrophobicity of lutein and its chemical instability in high temperature, ultraviolet (UV) light and harsh gastrointestinal environment greatly hamper the application of lutein in functional foods.…”