Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins

Abstract

Lycopene is a lipophilic bioactive compound that can be challenging to deliver in vivo. To mediate this, delivery strategies, such as protein-stabilized oil-in-water (O/W) emulsions, have been suggested to improve the physicochemical stability and bioavailability of lycopene. In this research, the effects of plant (soy and pea) and dairy (whey and sodium caseinate) proteins on physical stability (droplet size, charge, interfacial rheology) and lycopene retention in canola O/W emulsions (pH = 7.0, 10% oil) were compared.

Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review

“…Encapsulation is a suitable technique to stabilize functional carotenoid pigments. Ho et al (2017) studied the encapsulation stability of lycopene-loaded emulsions stabilized by legume and dairy proteins. They found that pea protein and sodium caseinate can stabilize these functional emulsions without any change in their particles size after 2 weeks.…”

“…It was concluded that pea proteins due to the relatively fast adsorption on emulsion droplets and the stability enhancement against flocculation and coalescence mechanisms can be applied as a good alternative to dairy emulsifiers to deliver other lipophilic bioactive compounds. Ho et al (2017) found that the use of LPs such as PPI and SPI, due to their antioxidant properties can extend lycopene stability in prepared emulsion-based delivery systems. This fact was earlier demonstrated by Han and Baik (2008), who reported that the representation of antioxidant/antiradical activity by both the free (soluble) and bound (insoluble) portions of soybeans and peas.…”

Lycopene in Beverage Emulsions: Optimizing Formulation Design and Processing Effects for Enhanced Delivery

“…Once again, the capacity of sodium caseinate to stabilize an emulsion system was demonstrated. Both sodium caseinate and pea protein-stabilized emulsions were promising delivery vehicles, because they exhibited high chemical and physical stability after 14 days of storage [47].…”

Synergistic enhancement of loading contents and chemical stability of lycopene distributing both inside and on the oil/water interface

“…Different approaches have been reported to improve the aqueous dispersion and chemical stability of lycopene, for instance, microencapsulation (Souz et al., 2018), liposome embedding (Cheng, Lu, Huang, & Wu, 2017; Okonogi & Riangjanapatee, 2015; Pelissari et al., 2016; Yang et al., 2019), and emulsification (Ho, Schroen, Martin‐Gonzalez, & Berton‐Carabin, 2017; Jain et al., 2018; Li, Li, Xiao, Li, & Xie, 2018; Liu, Zheng, Huang, Tang, & Ou, 2018a; Shi et al., 2015). Among these methods, emulsification shows advantages in enhancing the dispersion and stability of liposoluble nutraceuticals in aqueous environment, in which the compounds can be accommodated in the oil phase (Hu, Liu, Zhang, & Zeng, 2017).…”

“…Among these methods, emulsification shows advantages in enhancing the dispersion and stability of liposoluble nutraceuticals in aqueous environment, in which the compounds can be accommodated in the oil phase (Hu, Liu, Zhang, & Zeng, 2017). Dairy and plant proteins are the major food macromolecules utilized as the interfacial stabilizers in the emulsion systems for encapsulation and protection of lycopene (Ho et al., 2017). However, generally the loading content of carotenoids including lycopene in emulsion systems is mainly below 0.1 wt% (Li et al., 2019).…”