Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability

“…The protein concentrations of supernatant were determined according to Lowry's method and adjusted to 20 mg/mL (Lowry and others ). The rutin dispersion was prepared according to the method of Cui and others (), with slight modifications. Rutin was dissolved in methanol solution and blow‐dried with nitrogen.…”

“…A thicker interfacial layer around emulsified oil droplets may provide a steric hindrance against coalescence and creaming of emulsions. However, in the case of oxidative stability, increased interfacial coverage for heated protein had negative effect on lipid oxidation due to the heterogeneous interfacial coverage derived from poriferous aggregates (Phoon and others ; Cui and others ; Wan and others ).…”

“…To more effectively retard lipid oxidation, exogenous polyphenolic antioxidants, especially natural hydrophobic polyphenols (for example, rutin), are expected to incorporate into protein emulsions due to their safety and potent antioxidant properties, as well as self‐adsorption at the oil–water interface (Atarés and others ; Luo and others ; Cui and others ). Moreover, in view of interfacial occurrence of lipid oxidation, targeted polyphenol accumulation at the oil droplets’ surface is also expected to promote antioxidant effectiveness (Waraho and others 2013).Unfortunately, the poor solubility of polyphenols in hydrophilic and lipophilic medium limits its application in the field of functional foods as an antioxidant, especially in the emulsified systems, due partly to the unpredictable physical location and lower interface activity.…”

“…Moreover, in view of interfacial occurrence of lipid oxidation, targeted polyphenol accumulation at the oil droplets’ surface is also expected to promote antioxidant effectiveness (Waraho and others 2013).Unfortunately, the poor solubility of polyphenols in hydrophilic and lipophilic medium limits its application in the field of functional foods as an antioxidant, especially in the emulsified systems, due partly to the unpredictable physical location and lower interface activity. In fact, most researchers have prepared protein‐based emulsions by directly introducing hydrophobic polyphenols using protein as a carrier followed by homogenization procedure (Atarés and others ; Cui and others ). The incorporation of polyphenols into protein to form a cranberry polyphenol–protein complex has been used to promote oxidative stability of protein emulsions (Wan and others ; Wei and others ).…”

Preparation and Characterization of Rutin-loaded Nanophytosomes

“…The most important properties of Rutin are antioxidative and radical-scavenging properties on oxidizing species such as hydroxyl radical, superoxide radical, and peroxyl radical. [15][16][17] Phospholipids are components of all cell membranes and are present in food derived from plant and animal sources. Soy lecithin is a combination of natural phospholipids, phosphatidylcholine, phosphatidylethanolamine as well as phosphatidylinositol, and is considered as an excellent source of choline for nutritional supplement.…”