pH-driven-assembled soy peptide nanoparticles as particulate emulsifier for oil-in-water Pickering emulsion and their potential for encapsulation of vitamin D3

Yuanhong Zhang; Feibai Zhou; Xiaofang Zeng; Penghui Shen; Dan Yuan; Min Zhong; Qiangzhong Zhao; Mouming Zhao

doi:10.1016/j.foodchem.2022.132489

pH-driven-assembled soy peptide nanoparticles as particulate emulsifier for oil-in-water Pickering emulsion and their potential for encapsulation of vitamin D₃

Food Chem. 2022 Jul 30:383:132489. doi: 10.1016/j.foodchem.2022.132489. Epub 2022 Feb 16.

Authors

Yuanhong Zhang¹, Feibai Zhou², Xiaofang Zeng¹, Penghui Shen³, Dan Yuan⁴, Min Zhong⁴, Qiangzhong Zhao⁴, Mouming Zhao⁵

Affiliations

¹ College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China. Electronic address: feibaizhou@scut.edu.cn.
³ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
⁴ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China.
⁵ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China. Electronic address: femmzhao@scut.edu.cn.

PMID: 35183964
DOI: 10.1016/j.foodchem.2022.132489

Abstract

Pickering emulsions prepared by food-grade particles have gained growing attention due to their promising application in functional food and pharmaceutical industries. In this study, we successfully fabricated soy peptide-based nanoparticles (SPN) through pH-driven process. Obtained particles with small particle size were surface active and shared intermediate wettability, and they could be well applied as an efficient particulate emulsifier for stabilizing oil-in-water Pickering emulsions at SPN concentration above 0.25 wt%. Furthermore, formed emulsions stabilized with SPN exhibited good protection towards Vitamin D₃ against UV irradiation and oxidative deterioration, where controlled release of Vitamin D₃in vitro could also be well achieved by modulating particle concentration. The whole process can contribute to a sustainable development of low-value peptide byproducts as functional food ingredients.

Keywords: Encapsulation; Pickering emulsion; Soy peptide-based nanoparticles; Vitamin D(3); pH-driven.

MeSH terms

Cholecalciferol*
Emulsifying Agents
Emulsions
Hydrogen-Ion Concentration
Nanoparticles*
Particle Size
Peptides
Water

Substances

Emulsifying Agents
Emulsions
Peptides
Water
Cholecalciferol