Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial.
Colloids Surf B Biointerfaces
; 206: 111954, 2021 Oct.
Article
in En
| MEDLINE
| ID: mdl-34229175
ABSTRACT
This study investigated a novel antioxidant and antimicrobial Pickering emulsion stabilized by soy protein isolate (SPI) and gallic acid (GA) as an excellent protective delivery medium for lipophilic functional food. SPI-GA complex nanoparticles were fabricated by a covalent cross-linking mechanism under alkaline conditions with a small particle size (42.93-24.91 nm) and high zeta potential (26.92-38.58 -mV), which led to improved stability at high GA concentrations. Without the addition of preservatives, it was found that SPI-GA complex nanoparticles have a certain antimicrobial ability. Using these nanoparticles as the only stabilizers, outstanding antioxidant and antimicrobial Pickering emulsions could be easily prepared, and they had a small droplet size (948.09-457.82 nm), great stability and inhibited lipid peroxidation and antibacterial ability. Oxidation and microbial protection proceeded in a GA concentration-dependent manner. This study provides a novel way to prepare functionalized Pickering emulsions as delivery media for functional lipophilic raw materials.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Soybean Proteins
/
Anti-Infective Agents
Language:
En
Journal:
Colloids Surf B Biointerfaces
Journal subject:
QUIMICA
Year:
2021
Document type:
Article
Affiliation country: