Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion
In this study, β-carotene-loaded nanoemulsions are emulsified using four biomacromolecular proteins—peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI)—in order to explore their emulsion stability and in vitro digestion characteri...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Nanomaterials |
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| Online Access: | https://www.mdpi.com/2079-4991/11/1/167 |
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| author | Yanlong Liu Chang Liu Shenyi Zhang Jishu Li Huanyu Zheng Hua Jin Jing Xu |
| author_facet | Yanlong Liu Chang Liu Shenyi Zhang Jishu Li Huanyu Zheng Hua Jin Jing Xu |
| author_sort | Yanlong Liu |
| collection | DOAJ |
| description | In this study, β-carotene-loaded nanoemulsions are emulsified using four biomacromolecular proteins—peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI)—in order to explore their emulsion stability and in vitro digestion characteristics. All four nanoemulsions attained high encapsulation levels (over 90%). During the three-stage in vitro digestion model (including oral, gastric, and small intestine digestion phases), the PPI-emulsified nanoemulsion showed the highest lipolysis rates (117.39%) and bioaccessibility (37.39%) among the four nanoemulsions. Moreover, the PPI-emulsified nanoemulsion (with the smallest droplet size) also demonstrated the highest stability during storage and centrifugation, while those for the RBPI-emulsified nanoemulsion (with the largest droplet size) were the lowest. In addition, all four nanoemulsions showed superior oxidation stability when compared with the blank control of corn oil. The oxidation rates of the PPI- and WPI-stabilized groups were slower than the other two groups. |
| first_indexed | 2024-03-09T05:11:29Z |
| format | Article |
| id | doaj.art-e24c922702cd47f4b7cef48d857fbe84 |
| institution | Directory Open Access Journal |
| issn | 2079-4991 |
| language | English |
| last_indexed | 2024-03-09T05:11:29Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nanomaterials |
| spelling | doaj.art-e24c922702cd47f4b7cef48d857fbe842023-12-03T12:48:53ZengMDPI AGNanomaterials2079-49912021-01-0111116710.3390/nano11010167Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro DigestionYanlong Liu0Chang Liu1Shenyi Zhang2Jishu Li3Huanyu Zheng4Hua Jin5Jing Xu6College of Art and Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Art and Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Art and Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Art and Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Art and Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Art and Science, Northeast Agricultural University, Harbin 150030, ChinaIn this study, β-carotene-loaded nanoemulsions are emulsified using four biomacromolecular proteins—peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI)—in order to explore their emulsion stability and in vitro digestion characteristics. All four nanoemulsions attained high encapsulation levels (over 90%). During the three-stage in vitro digestion model (including oral, gastric, and small intestine digestion phases), the PPI-emulsified nanoemulsion showed the highest lipolysis rates (117.39%) and bioaccessibility (37.39%) among the four nanoemulsions. Moreover, the PPI-emulsified nanoemulsion (with the smallest droplet size) also demonstrated the highest stability during storage and centrifugation, while those for the RBPI-emulsified nanoemulsion (with the largest droplet size) were the lowest. In addition, all four nanoemulsions showed superior oxidation stability when compared with the blank control of corn oil. The oxidation rates of the PPI- and WPI-stabilized groups were slower than the other two groups.https://www.mdpi.com/2079-4991/11/1/167proteinβ-carotenenanoemulsionsin vitro digestionphysicochemical stability |
| spellingShingle | Yanlong Liu Chang Liu Shenyi Zhang Jishu Li Huanyu Zheng Hua Jin Jing Xu Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion Nanomaterials protein β-carotene nanoemulsions in vitro digestion physicochemical stability |
| title | Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion |
| title_full | Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion |
| title_fullStr | Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion |
| title_full_unstemmed | Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion |
| title_short | Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion |
| title_sort | comparison of different protein emulsifiers on physicochemical properties of β carotene loaded nanoemulsion effect on formation stability and in vitro digestion |
| topic | protein β-carotene nanoemulsions in vitro digestion physicochemical stability |
| url | https://www.mdpi.com/2079-4991/11/1/167 |
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