Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery

Yu, Si-Jia; Hu, Shumin; Zhu, Yu-Zhu; Zhou, Shan; Dong, Shengyi; Zhou, Tao

doi:10.1016/j.ijbiomac.2023.126146

Cited by 30 publications

(2 citation statements)

References 54 publications

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“…21 Therefore, the gastrointestinal stability of the formulation remains to be addressed. Proteinpolysaccharide interaction has been extensively studied and exhibits better stability in gastric fluid than using protein alone 22,23 Chitosan, known as a biocompatible, biodegradable polysaccharide, is commonly deployed as an oral carrier. Once in the gastrointestinal tract, it becomes positively charged under acidic conditions and can interact with intestinal fluid mucins, interfering with cellular transport in the intestinal epithelium.…”

Section: Introductionmentioning

confidence: 99%

Chitosan‐coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol

Cheng,

Tao,

Wang

et al. 2024

J Sci Food Agric

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BACKGROUNDPhytosterols (PS) have various beneficial effects on human health, especially the property of reducing blood cholesterol. However, the low solubility and bioaccessibility of PS have greatly limited their application in functional food ingredients.RESULTSTo improve the bioaccessibility and stability of PS, chitosan‐coated PS nanoparticles (CS‐PNP) were successfully prepared by self‐assembly. The properties of CS‐PNP, including size, zeta potential, encapsulation efficiency (EE) and loading amount (LA) were characterised. The optimisation of CS concentration (0.4 mg mL−1) and pH (3.5) resulted in the formation of CS‐PNP with an EE of over 90% and a particle size of 187.7 nm. Due to the special properties of CS chitosan, the interaction between CS and soybean protein isolate (SPI)/lecithin (SL) led to the formation of a soluble complex. CS‐PNP exhibited good stability to temperature variations but was more sensitive to salt ions. During in vitro digestion, CS efficiently maintained the stability of nanoparticles against the hydrolysis of SPI by pepsin under acidic conditions. However, these nanoparticles tended to aggregate in a neutral intestinal environment. After 3 h of in vitro digestion, the bioaccessibility of PS increased from 18.2% of free PS to 63.5% of CS‐PNP.CONCLUSIONOverall, these results highlight the potential of chitosan‐coated nanoparticles as effective carriers for the oral administration of PS. This multilayer construction may serve as a promising for applications in food products as delivery vehicles for nutraceuticals. © 2024 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Chitosan‐coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol

Cheng,

Tao,

Wang

et al. 2024

J Sci Food Agric

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“…PEs exhibit excellent resistance to both Oswald ripening and coalescence and present less toxicity and higher stability than the traditional emulsions [7]. The colloidal particles are composed of polysaccharides, proteins, polyphenols and metal particles; thus, their potential applications in PE have attracted more attention due to their advantages of non-toxicity and environmental friendliness [8,9]. Recently, marine polysaccharides such as chitosan (CS), sodium alginate (SA), carrageenan, and Ulva fasciata have also been developed as nanoparticles for further preparation of PEs.…”

Section: Introductionmentioning

confidence: 99%

Modulation the Synergistic Effect of Chitosan-Sodium Alginate Nanoparticles with Ca2+: Enhancing the Stability of Pickering Emulsion on D-Limonene

Li,

Yong

et al. 2024

Foods

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Pickering emulsions (PEs) have been regarded as an effective approach to sustaining and preserving the bioactivities of essential oils. The aim of this research is to prepare a PE stabilized by chitosan/alginate nanoparticles (CS-SA NPs) for the encapsulation and stabilization of D-limonene. In this work, the influence of calcium ions (Ca2+) on the morphology and interaction of nanoparticles was studied, and then the preparation technology of CS-SA/Ca2+ NPs was optimized. The results showed that the presence of Ca2+ reduced the size of the nanoparticles and made them assume a spherical structure. In addition, under the conditions of 0.2 mg/mL CaCl2, 0.6 mg/mL SA, and 0.4 mg/mL CS, the CS-SA/Ca2+ NPs had the smallest size (274 ± 2.51 nm) and high stability (−49 ± 0.69 mV). Secondly, the PE was prepared by emulsifying D-limonene with CS-SA/Ca2+ NPs, and the NP concentrations and homogenization speeds were optimized. The results showed that the small droplet size PE could be prepared with 2 mg/mL NP and a homogenization speed of 20,000 r/min, and it had excellent antibacterial and antioxidant activities. Most importantly, the emulsion showed higher activity, higher resistance to ultraviolet (UV) and a higher temperature than free D-limonene. This research provides a feasible solution for the encapsulation, protection and delivery of essential oils.

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Thermal stability of γ‐PGA modified fish gelatin emulsion

Xie,

Sha,

Shan

et al. 2024

J Sci Food Agric

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BACKGROUNDEmulsions are thermally unstable systems. This research aimed to investigate the thermal stability of fish gelatin (FG) oil‐in‐water emulsions in the presence of poly‐γ‐glutamic acid (γ‐PGA) as an additive after heat treatment. The study assessed how γ‐PGA influences the thermal stability of FG emulsions over time, focusing on their properties, structure, and food application potential.RESULTSThe incorporation of γ‐PGA significantly enhanced the thermal stability of FG emulsions, preserving their morphology after heating. Emulsions containing 0.1% γ‐PGA showed no significant changes after 24 h at 90 °C, while emulsions without γ‐PGA experienced noticeable delamination. Rheological evaluations revealed that the energy storage modulus and loss modulus of FG–γ‐PGA emulsions remained consistently higher than those of FG emulsions, regardless of heating duration. Particle size analysis indicated minimal changes for FG–γ‐PGA emulsions (413 nm after 24 h) compared to a substantial increase for FG emulsions (1598 nm). After heating, FG–γ‐PGA emulsions demonstrated significantly higher emulsifying activity index (EAI) (74 m2 g−1 versus 22.7 m2 g−1) and emulsifying stability index (ESI) (97% versus 76%). Additionally, the texture properties of meat mince formulated with FG‐γ‐PGA emulsions were comparable to those containing fat, showcasing their potential as a fat replacement.CONCLUSIONThe study concludes that γ‐PGA enhances the thermal stability of FG emulsions, maintaining their integrity and improving functional properties under heat treatment. These findings offer valuable insights for the formulation of thermally stable emulsions, presenting promising opportunities for innovative applications in the food industry. © 2024 Society of Chemical Industry.

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Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery

Cited by 30 publications

References 54 publications

Chitosan‐coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol

Chitosan‐coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol

Modulation the Synergistic Effect of Chitosan-Sodium Alginate Nanoparticles with Ca2+: Enhancing the Stability of Pickering Emulsion on D-Limonene

Thermal stability of γ‐PGA modified fish gelatin emulsion

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