Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects. (30th August 2023)

• Record Type: Journal Article
• Authors: Geng, Mengjie; Feng, Xumei; Wu, Xixi; Tan, Xiangyun; Liu, Zengnan; Li, Lijia; Huang, Yuyang; Teng, Fei; Li, Yang
• Is Part Of: Food chemistry. Volume 418(2023)
• Publication Date: 2023-08-30
• Subjects: Pectin -- Soy protein isolate -- Additive antioxidant -- vitamin C -- vitamin E; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135955
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Pectin shelled SPI particles co-encapsulating vitamins C and E were formulated. SPI-vitamin-pectin complexes form a core–shell structure, especially at pH 4. The addition of vitamin C increased the encapsulation efficiency of vitamin E in the complex. pH influenced the effects of SPI–vitamin–pectin complexes on vitamins. Abstract: Functional factors show additive effects in the same nutraceutical food. In this study, a core–shell structure based on soy protein isolate (SPI) and pectin was constructed as a delivery system for vitamins C and E under neutral (pH 7.0) and acidic environment (pH 4.0). The SPI–vitamin–pectin complex formed at pH 4.0 showed larger particle size, higher turbidity, lower fluorescence intensity, and higher vitamin E encapsulation efficiency than those formed at pH 7.0. Also, the addition of vitamin C significantly enhanced the vitamin E encapsulation efficiency in the particles. Furthermore, the antioxidant properties of DPPH, ABTS, and hydroxyl radicals were increased by the addition of vitamin C, maximum values of 77%, 82%, and 65%, suggesting that vitamins C and E have additive antioxidant effects. These findings proposed a simple, structured protein-polysaccharide-based food-grade delivery system, which could serve as the basis for the design of products having multiple functional factors.