Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Abstract

This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate–stability emulsion < soy protein isolate–soy soluble polysaccharide –stability emulsion < soy protein isolate–soy hull polysaccharide–stability emulsion, confirming that coalescence in the soy protein isolate–stability emulsion occurred during in vitro gastric digestion. Optical microscopy and stability measurement (backscattering) also validate that addition of polysaccharide (soy soluble polysaccharide and soy hull polysaccharide) can reduce the effect of simulated gastric fluid (i.e., pH, ionic strength and pepsin) on emulsion stability, especially, soy protein isolate–soy hull polysaccharide–stability emulsion, compared with soy protein isolate–stability emulsion. This suggests that the flocculation behaviours of these emulsions in the stomach lead to a difference in the quantity of oil and the size and structure of the oil droplets, which play a significant role in emulsion digestion in the gastrointestinal tract. This work may indicate a potential application of soy hull polysaccharide for the construction of emulsion food delivery systems.

Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin

“…Iron(II) sulfate (FeSO 4 ) was used as standard for preparing the calibration curve (0.01-0.2 mmol L −1 ; 11 points, y = 10.028x + 0.2804, R 2 = 0.9977), and FRAP values were displayed as milligrams of FeSO 4 per gram of fibers (mg FeSO 4 g -1 fibers). 38…”

Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes

“…The ChN 1 ‐F 1 forms an interface film because of its smaller particle size and excellent dispersion; hence, the emulsion stabilized by this complex displays a regular spherical shape. Figure 6 shows that the emulsion prepared using ChN 1 ‐F 1 ‐pH 2 exhibits the smallest particle size and dispersibility, consistent with its D 4,3 ; ChN 1 ‐F 1 ‐pH 2 sufficiently covered the surface of the oil droplets so that the electrostatic interaction and steric hindrance between the droplets maintained a dispersed and stable emulsion 40 . As the pH approached the isoelectric point, aggregation and oil leakage commenced owing to a reduced electrostatic repulsion between the emulsions.…”

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

“…Xu, Wang [56] found that the curcumin oral bioavailability of the caseinsoy soluble polysaccharide complex stabilized emulsions was 11-fold higher compared with curcumin/Tween 20 suspension. Wang et al [71] found that the addition of soy polysaccharides (soy hull polysaccharide and soy soluble polysaccharide) is capable to decrease the influence of simulated gastric fluid (i.e., pepsin, ionic strength, and pH) on the stability of emulsions.…”