Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate
Pickering emulsions (PEs) of natural plant proteins enriched in fat-soluble components are gaining consumer interest for healthier and sustainable products. The aim of this study is to prepare PEs for stabilizing almond protein isolated (API) particles loaded with astaxanthin using ultrasound techno...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| author | Qingrui Yang Wenhui Qi Yutong Shao Xu Zhang Fengyang Wu Zhisheng Zhang |
| author_facet | Qingrui Yang Wenhui Qi Yutong Shao Xu Zhang Fengyang Wu Zhisheng Zhang |
| author_sort | Qingrui Yang |
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| description | Pickering emulsions (PEs) of natural plant proteins enriched in fat-soluble components are gaining consumer interest for healthier and sustainable products. The aim of this study is to prepare PEs for stabilizing almond protein isolated (API) particles loaded with astaxanthin using ultrasound technology. The loose structure of the API at pH levels of 3 and 12, with contact angles of 68.92° and 72.56°, respectively, facilitated its transfer from the aqueous to the oil phase. The adsorption of the API at the oil–water interface was 71.56% and 74.69% at pH levels of 3 and 12, respectively, which was significantly higher than that of the emulsions at other pH levels (5, 7, and 9). After 14 days of storage at 4 °C, PEs at pH levels of 3 and 12 did not undergo phase separation, with small and homogeneous droplets. CLSM revealed a monolayer arrangement of the API at the oil–water interface. These results indicate that PE is more stable at pH levels of 3 and 12 than at other pH levels (5, 7, and 9). In addition, the stabilized astaxanthin PE showed the largest astaxanthin encapsulation (91.43%) at a pH of 3. The emulsions had significantly lower a* values and higher L* values at a pH of 3 compared to a pH of 12, indicating better astaxanthin stability in the PEs. These results will help to expand the application of API-PE loaded with astaxanthin at different pH values. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-12-01 |
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| spelling | doaj-art-a14d396bbc6442b189b43eefe018aa3a2024-12-27T14:26:24ZengMDPI AGFoods2304-81582024-12-011324406710.3390/foods13244067Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein IsolateQingrui Yang0Wenhui Qi1Yutong Shao2Xu Zhang3Fengyang Wu4Zhisheng Zhang5College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, ChinaPickering emulsions (PEs) of natural plant proteins enriched in fat-soluble components are gaining consumer interest for healthier and sustainable products. The aim of this study is to prepare PEs for stabilizing almond protein isolated (API) particles loaded with astaxanthin using ultrasound technology. The loose structure of the API at pH levels of 3 and 12, with contact angles of 68.92° and 72.56°, respectively, facilitated its transfer from the aqueous to the oil phase. The adsorption of the API at the oil–water interface was 71.56% and 74.69% at pH levels of 3 and 12, respectively, which was significantly higher than that of the emulsions at other pH levels (5, 7, and 9). After 14 days of storage at 4 °C, PEs at pH levels of 3 and 12 did not undergo phase separation, with small and homogeneous droplets. CLSM revealed a monolayer arrangement of the API at the oil–water interface. These results indicate that PE is more stable at pH levels of 3 and 12 than at other pH levels (5, 7, and 9). In addition, the stabilized astaxanthin PE showed the largest astaxanthin encapsulation (91.43%) at a pH of 3. The emulsions had significantly lower a* values and higher L* values at a pH of 3 compared to a pH of 12, indicating better astaxanthin stability in the PEs. These results will help to expand the application of API-PE loaded with astaxanthin at different pH values.https://www.mdpi.com/2304-8158/13/24/4067Pickering emulsionalmond protein isolateastaxanthinpHinterface distributionstability |
| spellingShingle | Qingrui Yang Wenhui Qi Yutong Shao Xu Zhang Fengyang Wu Zhisheng Zhang Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate Foods Pickering emulsion almond protein isolate astaxanthin pH interface distribution stability |
| title | Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate |
| title_full | Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate |
| title_fullStr | Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate |
| title_full_unstemmed | Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate |
| title_short | Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate |
| title_sort | stability and ph dependent mechanism of astaxanthin loaded nanoemulsions stabilized by almond protein isolate |
| topic | Pickering emulsion almond protein isolate astaxanthin pH interface distribution stability |
| url | https://www.mdpi.com/2304-8158/13/24/4067 |
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