Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. (1st May 2022)

• Record Type: Journal Article
• Authors: Du, Chen-Xing; Xu, Jing-Jing; Luo, Shui-Zhong; Li, Xing-Jiang; Mu, Dong-Dong; Jiang, Shao-Tong; Zheng, Zhi
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 161(2022)
• Publication Date: 2022-05-01
• Subjects: Soy protein isolate -- Curcumin -- Low-oil-phase emulsion gel -- Nanocomposite -- High-pressure homogenization -- Oxidation resistance; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113346
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: A low-oil-phase emulsion gel (Φ < 0.3) was prepared via high-pressure homogenization (HPH) of composite nanoparticles of soybean protein isolate (SPI) with different curcumin concentrations. Native-PAGE electrophoresis, fluorescence spectroscopy, and Fourier-transform infrared spectroscopy demonstrated that the SPI and curcumin were bound by hydrophobic interactions within the nanoparticles (SPI-Cur-NPs). The three-phase contact angle (θo/w ) was altered by the addition of curcumin, and the particles exhibited outstanding wettability (θo/w = 80.6 ± 1°) at a curcumin concentration of 50 μM. According to the confocal laser scanning microscopy and cryo-scanning electron microscopy images, the network of emulsion gels with an oil phase of 30% was mainly composed of compact "aggregated" oil droplets, which were mainly formed due to inter-droplet hydrophobic interactions. The formation of such a gel network and the addition of curcumin avoided oxidative deterioration, and maintained a lower peroxide value, which was 1.8 times lower than that of the blank control group during the 30-day storage experiment. Moreover, the peroxide value of this gel was maintained at approximately 0.118 μmol/L during the 14-day accelerated oxidation experiment. Therefore, the low-oil-phase-emulsion gels stabilized by SPI-Cur50 -NPs may be used to protect easily oxidized-lipid-soluble nutrients in a low-fat diet. Graphical abstract: Image 1 Highlights: Hydrophobic interaction of soybean protein isolate with curcumin form nanoparticles. Nanoparticles with curcumin concentration = 50 μM gave best wettability. Stable low-oil-phase (φ = 30%) emulsion gel was fabricated using nanoparticles. Nanocomposite-stabilized emulsion significantly delayed lipid oxidation in emulsions.