Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo

Ji, Yuan; Han, Chuntan; Liu, Enchao; Li, Xiao; Meng, Xia; Liu, Bingjie

doi:10.1016/j.foodchem.2022.132090

Cited by 87 publications

(18 citation statements)

References 38 publications

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“…The turbidity of STI was the highest at pH 5.0, but the turbidity of the mixed system was lower than that of STI at pH 5.0, which suggests CS could stabilize STI, prevent STI from self-aggregation, and improve STI instability in an acidic environment. Similar results were found in β-lactoglobulin/CS complexes, myofibrillar protein/CS complexes, casein/CS complexes, and pea protein isolate/CS complexes [ 12 , 39 , 40 , 41 ]. When the pH of the mixed system was greater than 6.0, the turbidity of the mixed system was higher than the individual solution, indicating that protein and CS formed insoluble complexes.…”

Section: Resultssupporting

confidence: 81%

Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution

Zhang

Liu

et al. 2023

Polymers

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Supramolecular structures obtained from protein–polysaccharide association may be applied to encapsulate bioactive compounds or to improve the physical stability and texture properties of colloid–based products. In this study, the interaction of 0.1 wt% soybean trypsin inhibitor (STI) with different concentrations of chitosan (CS) in aqueous solutions was investigated under different pH by the analysis of state diagram, turbidity, zeta potential, spectroscopy, and microstructure; the protective effect of STI–CS complex coacervates on STI stability in simulated gastric juice was also discussed. The results suggested that interactions between STI and CS could form soluble/insoluble complexes mainly through hydrophobic interactions (pH 4.0) or electrostatic interactions (pH 6.0). The CD spectra showed that the secondary structure of STI did not change significantly when CS with the same charge was mixed with STI, and the secondary structure of STI was slightly changed when CS with the opposite charge was mixed with STI. Simulated gastric digestion experiments showed that the complex formed by non-covalent bonding had a protective effect on the active protein. This study provides information about the effect of different CS concentrations and pH values on the formation of complexes of CS and STI in an aqueous solution and provides theoretical references for the construction of supramolecular-structured carrier substances based on CS and STI.

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Section: Resultssupporting

confidence: 81%

Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution

Zhang

Liu

et al. 2023

Polymers

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“…The method of preparation of CS–PPI nanoparticles was based on the method reported by Ji et al (2022) [ 15 ], with slight modifications. PPI (2.0%, w/v ) was dissolved in water with magnetic stirring for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Fabrication and Characterization of Chitosan–Pea Protein Isolate Nanoparticles

Zhang

Dai

et al. 2022

Molecules

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Chitosan (CS) and pea protein isolate (PPI) were used as raw materials to prepare nanoparticles. The structures and functional properties of the nanoparticles with three ratios (1:1, 1:2 1:3, CS:PPI) were evaluated. The particle sizes of chitosan–pea protein isolate (CS–PPI) nanoparticles with the ratios of 1:1, 1:2, and 1:3 were 802.95 ± 71.94, 807.10 ± 86.22, and 767.75 ± 110.10 nm, respectively, and there were no significant differences. Through the analysis of turbidity, endogenous fluorescence spectroscopy and Fourier transform infrared spectroscopy, the interaction between CS and PPI was mainly caused by electrostatic mutual attraction and hydrogen bonding. In terms of interface properties, the contact angles of nanoparticles with the ratio of 1:1, 1:2, and 1:3 were 119.2°, 112.3°, and 107.0°, respectively. The emulsifying activity (EAI) of the nanoparticles was related to the proportion of protein. The nanoparticle with the ratio of 1:1 had the highest potential and the best thermal stability. From the observation of their morphology by transmission electron microscopy, it could be seen that the nanoparticles with a ratio of 1:3 were the closest to spherical. This study provides a theoretical basis for the design of CS–PPI nanoparticles and their applications in promoting emulsion stabilization and the delivery of active substances using emulsions.

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“…In this study, nanoemulsions containing soybean lecithin increased the bioavailability of carotenoids compared to the control suspension, but better results were observed when whey proteins (by 2.8-fold) rather than soybean lecithin (by 2.15-fold) were used. Other vegetal emulsifiers such as pea protein have been used in combination with chitosan in the formulation of EPA-loaded Pickering emulsions, and these vegetal emulsifiers were shown to be more effective in increasing the bioavailability of the enclosed compound than an emulsion containing Tween 80 [ 144 ]. The use of saponins has been investigated in emulsions and nanoemulsions enclosing cholecalciferol (vitamin D3) or α-tocopherol (Vitamin E) that were orally administered to rodents.…”

Section: Functionality Of Emulsion-based Delivery Systems Containing ...mentioning

confidence: 99%

“… [ 145 ] EPA 60 mg/kg BW Pickering emulsion mice 60% oil; 4% pea protein–chitosan nanoparticles EPA-loaded Pickering emulsions containing pea protein —chitosan nanoparticles were shown to be more effective in increasing EPA bioavailability than an emulsion containing Tween 80. [ 144 ] Curcumin 12 mg/kg BW Multilayer emulsion mice 10% medium chain oil and 90% WPI aqueous solution (1%), 0.2% chitosan (CS), and 0.1 carboxymethyl konjac glucomannan (CKG) Emulsions coater with CKG or CS + CKG conferred a higher C max value and improved the bioavailability of curcumin by up to 5-fold compared with free curcumin. [ 143 ] BW: body weight.…”

Section: Functionality Of Emulsion-based Delivery Systems Containing ...mentioning

confidence: 99%

Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources

Teixé-Roig

Oms‐Oliu

Odriozola-Serrano

et al. 2023

Foods

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In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.

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Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo

Cited by 87 publications

References 38 publications

Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution

Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution

Fabrication and Characterization of Chitosan–Pea Protein Isolate Nanoparticles

Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources

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