Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/2/123 |
| _version_ | 1818287533074677760 |
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| author | Qiang Wang Huaheng Wei Chaofang Deng Chenjing Xie Meigui Huang Fuping Zheng |
| author_facet | Qiang Wang Huaheng Wei Chaofang Deng Chenjing Xie Meigui Huang Fuping Zheng |
| author_sort | Qiang Wang |
| collection | DOAJ |
| description | Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days’ storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0. |
| first_indexed | 2024-12-13T01:42:00Z |
| format | Article |
| id | doaj.art-5b991e227b7b497880afe21dcdf95b5d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-13T01:42:00Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-5b991e227b7b497880afe21dcdf95b5d2022-12-22T00:03:44ZengMDPI AGFoods2304-81582020-01-019212310.3390/foods9020123foods9020123Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W EmulsionQiang Wang0Huaheng Wei1Chaofang Deng2Chenjing Xie3Meigui Huang4Fuping Zheng5Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, ChinaCooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals, Chongqing University of Education, Chongqing 400067, ChinaCooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals, Chongqing University of Education, Chongqing 400067, ChinaCollege of Light Industry and Food Science, Nanjing Forestry University, Nanjing 210037, ChinaCollege of Light Industry and Food Science, Nanjing Forestry University, Nanjing 210037, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, ChinaHerein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days’ storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0.https://www.mdpi.com/2304-8158/9/2/123quercetinsoy protein isolateolive oilpickering emulsionph impacts |
| spellingShingle | Qiang Wang Huaheng Wei Chaofang Deng Chenjing Xie Meigui Huang Fuping Zheng Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion Foods quercetin soy protein isolate olive oil pickering emulsion ph impacts |
| title | Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion |
| title_full | Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion |
| title_fullStr | Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion |
| title_full_unstemmed | Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion |
| title_short | Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion |
| title_sort | improving stability and accessibility of quercetin in olive oil in soy protein isolate pectin stabilized o w emulsion |
| topic | quercetin soy protein isolate olive oil pickering emulsion ph impacts |
| url | https://www.mdpi.com/2304-8158/9/2/123 |
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