Pea Protein for Hempseed Oil Nanoemulsion Stabilization

Abstract

In this paper, we present the possibility of using pea protein isolates as a stabilizer for hempseed oil (HSO)-based water/oil emulsions in conjunction with lecithin as a co-surfactant. A Box-Behnken design was employed to build polynomial models for optimization of the ultrasonication process to prepare the emulsions. The stability of the system was verified by droplet size measurements using dynamic light scattering (DLS) as well as centrifugation and thermal challenge tests. The z-ave droplet diameters of optimized emulsion were 209 and 207 nm after preparation and 1 week storage, respectively. The concentration of free Linoleic acid (C18:2; n-6) was used for calculation of entrapment efficiency in prepared nanoemulsions. At optimum conditions of the process, up to 98.63% ± 1.95 of entrapment was achieved. FTIR analysis and rheological tests were also performed to evaluate the quality of oil and emulsion, and to verify the close-to-water like behavior of the prepared samples compared to the viscous nature of the original oil. Obtained results confirmed the high impact of lecithin and pea protein concentrations on the emulsion droplet size and homogeneity confirmed by microscopic imaging. The presented results are the first steps towards using hempseed oil-based emulsions as a potential food additive carrier, such as flavor. Furthermore, the good stability of the prepared nanoemulsion gives opportunities for potential use in biomedical and cosmetic applications.

Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System

“…For a longer storage time, the diameters of both fractions decreased. This effect was noticed in various nanoemulsion systems [38,39] as well as for hempseed oil nanoemulsions [13]. Badolato et al [40] suggested that larger droplets refer to less stability of the emulsion system.…”

“…The type of surfactant and its physicochemical properties, including critical micelle concentration (CMC) and hydrophilic-lipophilic balance (HLB), play an important role in emulsion stabilization [12]. Surface-active compounds are often supported by co-surfactants, which increase nanoemulsion stability [13]. Various nanoemulsion systems have been investigated due to their long-term stability and cellular uptake efficiency [14] for possible use in the food industry, medicine, pharmaceutics and cosmetics [15].…”

Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

“…Plants are a source of many compounds not only nutritious (such as proteins starches or fats [1][2][3][4][5][6] or antimicrobial, among which essential oils play an important role. Plant essential oils (EOs) are a natural blend of various organic compounds that are characterized by a strong fragrance.…”

Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein

“…state that various processing methods, such as spray‐drying, lead to heat‐induced denaturation. Solubility is a key functional property that vastly influences other functional properties, such as, but not limited to, emulsification, foaming, gelation, and water‑ and oil‐holding capacities 13–15 . Solubility is related to protein digestibility, and hence protein quality 13 .…”

“…Solubility is related to protein digestibility, and hence protein quality 13 . Pea protein has also been used an as emulsifier in oil‐in‐water emulsions 15 …”