Development of high‐internal‐phase emulsions stabilized by soy protein isolate–dextran complex for the delivery of quercetin

Abstract

Background: Protein-polysaccharide complexes have been widely used to stabilize high-internal-phase emulsion (HIPEs). However, it is still unknown whether soy protein isolate-dextran (SPI-Dex) complexes can stabilize HIPEs or what is the effect of Dex concentration on the HIPEs. Furthermore, the non-covalent interaction mechanism between SPI and Dex is also unclear. Therefore, we fabricated SPI-Dex complexes and used them to stabilize HIPEs-loaded quercetin and explore the interaction mechanism between SPI and Dex, as well as the effect of Dex concentration on the particle size, ζ-potential, microstructure, rheology, quercetin encapsulation efficiency, and gastrointestinal fate of the HIPEs.Results: Spectral analysis (fourier transform infrared spectroscopy, ultraviolet spectroscopy, and fluorescence spectroscopy) results identified the formation of SPI-Dex complexes, and indicated that the addition of Dex changed the spatial structure of SPI, whereas thermodynamic analysis (ΔH > 0, ΔS > 0) showed that hydrophobic interactions were the main driving forces in the formation of SPI-Dex complexes. Compared with HIPEs stabilized by SPI, the SPI-Dex complex-stabilized HIPEs had smaller particles (3000.33 ± 201.22 nm), as well as higher ζ-potential (−21.73 ± 1.10 mV), apparent viscosities, modulus, and quercetin encapsulation efficiency (98.19 ± 0.14%). In addition, in vitro digestion revealed that SPI-Dex complex-stabilized HIPEs significantly reduced the release of free fatty acid and improved quercetin bioaccessibility. Conclusion: HIPEs stabilized by SPI-Dex complexes delayed the release of free fat acid and improved the bioaccessibility of quercetin, and may be help in designing delivery systems for bioactive substances with specific properties.

Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability

“…35 Particle size distribution and microstructure of hemp protein isolate (HPI) Figure 2 depicts the microstructural morphology and particle size distribution of HPI before and after DHPM treatment. Remarkably, DHPM treatment led to a substantial reduction in the average particle size (D (3,4) ) of HPI, decreasing it from 1046 ± 6.64 to 169 ± 1.37 nm (Fig. 2(a)).…”

“…Traditional HIPEs are unsuitable for food application due to their reliance on high concentration of surfactants (5-50%, v/v). 4 In contrast, food-grade protein-based particles have garnered attention due to their robust emulsifying capabilities, biocompatibility, antioxidant properties and interfacial adsorption capacity. 5 However, most protein particles used for HIPE preparation require additional stabilizing agents, complicating the manufacturing process and stabilization mechanisms.…”

“…Traditional HIPEs are unsuitable for food application due to their reliance on high concentration of surfactants (5–50%, v/v ) 4 . In contrast, food‐grade protein‐based particles have garnered attention due to their robust emulsifying capabilities, biocompatibility, antioxidant properties and interfacial adsorption capacity 5 .…”

Stability of high internal‐phase emulsions prepared from phycocyanin and small‐molecule sugars

“…1 Proteins are currently the most commonly used Pickering stabilizers in the food industry; however, the emulsification efficiency of proteins is usually low. 9,10 From previous studies, it is known that the addition of SMS to protein solutions can reduce the protein concentration required to form gel-like HIPE and significantly enhance the emulsification efficiency of proteins. 27 In this study, the concentration of SMS in the water phase was 300 g kg −1 , which means that the concentration of SMS in the final emulsion was 60 g kg −1 (at φ = 0.8), and the optimization process was described in the Supporting Information, including Figs S1 and S2.…”

“…Food gradeemulsions often use proteins as Pickering stabilizers. 5 However, most of the proteins commonly used today come from eggs, dairy products, or soybeans, [6][7][8][9][10] which are very common allergens, 11 so it is important to develop new proteins as Pickering stabilizers.…”