Thermal stability, antioxidant activity and bioavailability of pea protein-naringin Pickering emulsion for enhanced delivery applications.
Food Res Int
; 188: 114393, 2024 Jul.
Article
em En
| MEDLINE
| ID: mdl-38823852
ABSTRACT
After successfully addressing to mitigate bitterness of naringin through construction Pickering emulsion using pea protein (PP) and naringin (NG) in our previous study, we now probed thermal stability, antioxidant efficacy, and bioavailability. FTIR analysis and UV-vis spectroscopy indicated predominant interactions between PP and NG were hydrogen and hydrophobic bonds. TGA and DSC analyses demonstrated that PP-NG complexes exhibited superior heat-resistance compared to pure PP and NG. Thermal stability assessments indicated a significant retention of NG in the PP-NG Pickering emulsion than the control NG across varied temperatures (4 °C, 25 °C, 37 °C, and 65 °C). Moreover, the antioxidant activity of PP-NG emulsion was dependent on the concentration of NG, as evidenced by DPPH and ABTS free radicals scavenging abilities, ferric reducing power, and lipid peroxidation resistance. Additionally, PP-NG Pickering emulsion exhibited substantially high bioavailability (92.01 ± 3.91%). These results suggest a promising avenue for the application of NG with improved characteristics.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Disponibilidade Biológica
/
Flavanonas
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Emulsões
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Proteínas de Ervilha
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Antioxidantes
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China
País de publicação:
Canadá