Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and Its Application as a Multi-Phased Nutrient Carrier

Abstract

Emulsion gel, a novel oral delivery carrier, provides the possibility to co-load hydrophilic and lipophilic nutrients simultaneously. In this study, duo-induction methods of laccase and glucono-δ-lactone (L&GDL) or laccase and transglutaminase (L&MTG) were used to prepare the soy protein isolate-sugar beet pectin (SPI-SBP) emulsion gel. The textural data of the emulsion gel was normalized to analyze the effect of different induction methods on the gel property of the SPI-SBP emulsion gels. The characterization studies showed the structure of L&MTG emulsion gel was denser with a lower swelling ratio and reduced degree of digestion, compared with L&GDL emulsion gel. Moreover, the release profiles of both β-carotene and riboflavin co-loaded in the SPI-SBP emulsion gels were correlated to the digestion patterns of the gel matrix; the controlled-release of encapsulated functional factors was regulated by a gel network induced by different induction methods, mainly due to the resulting porosity of the structure and swelling ratio during digestion. In conclusion, SPI-SBP emulsion gels have the capability of encapsulating multiple functional factors with different physicochemical properties.

Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions

“…Additionally, as the mass ratio of BW reached 8.0%, most of the oil droplets coalesced and formed “banded” structures, and the typical “bubble in bubble” structure of the double emulsions was lost. Probably, higher content of beeswax led to higher viscosity of primary emulsion, the inhomogeneous secondary emulsification caused the aggregation of oil droplets [ 14 , 24 ]. Besides, the large size and poor fluidity of droplets might also lead to the coalescence of adjacent droplets during microscopic observation, and thus the formation of irregular “banded” structures.…”

Recent advances, challenges and functional applications of protein glycosylation modification in food industry

“…Zhang et al . (2022b) prepared a soy protein isolate‐beet pectin (SPI‐SBP) emulsion gel and indicated that emulsion gel is a novel oral drug carrier that can simultaneously load hydrophilic and lipophilic nutrients. In simulated digestion experiments, the gel network induced by different methods regulated the release of β‐carotene and riboflavin in the SPI‐SBP emulsion gel.…”

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

“…Additionally, these original parameter data can be normalized to one-dimensional data based on Minkowski distance. Zhang et al [102] have normalized the three-dimensional data (hardness, springiness, and cohesiveness) into one-dimensional data, which is defined as a comprehensive property index (CPI). This CPI reflected the overall texture properties of the emulsion gel material and was used for further discussion in the relationship between textures and gelation induction methods of emulsion gel.…”

“…Scanning electron microscopy (SEM) uses a focused electron beam to scan the sample surface, producing high-resolution images by detecting secondary electrons emitted from the sample. This technique can provide more detailed information about the network structure of emulsion gels, such as pore size and distribution, wall thickness, and oil droplet distribution [40,95,102]. Freeze drying is a common method for sample dehydration.…”