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Article

Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

by 1,†, 1,†, 1, 1, 2,3,4, 1,* and 1,*
1
College of Art and Science, Northeast Agricultural University, Harbin 150030, China
2
College of Food Science, Northeast Agricultural University, Harbin 150030, China
3
Heilongjiang Green Food Science Research Institute, Harbin 150028, China
4
National Research Center of Soybean Engineering and Technology, Harbin 150028, China
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work and should be considered co-first authors.
Nanomaterials 2021, 11(1), 167; https://doi.org/10.3390/nano11010167
Received: 18 November 2020 / Revised: 5 January 2021 / Accepted: 8 January 2021 / Published: 11 January 2021
(This article belongs to the Special Issue Bionanotechnology)
In this study, β-carotene-loaded nanoemulsions are emulsified using four biomacromolecular proteins—peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI)—in order to explore their emulsion stability and in vitro digestion characteristics. All four nanoemulsions attained high encapsulation levels (over 90%). During the three-stage in vitro digestion model (including oral, gastric, and small intestine digestion phases), the PPI-emulsified nanoemulsion showed the highest lipolysis rates (117.39%) and bioaccessibility (37.39%) among the four nanoemulsions. Moreover, the PPI-emulsified nanoemulsion (with the smallest droplet size) also demonstrated the highest stability during storage and centrifugation, while those for the RBPI-emulsified nanoemulsion (with the largest droplet size) were the lowest. In addition, all four nanoemulsions showed superior oxidation stability when compared with the blank control of corn oil. The oxidation rates of the PPI- and WPI-stabilized groups were slower than the other two groups. View Full-Text
Keywords: protein; β-carotene; nanoemulsions; in vitro digestion; physicochemical stability protein; β-carotene; nanoemulsions; in vitro digestion; physicochemical stability
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MDPI and ACS Style

Liu, Y.; Liu, C.; Zhang, S.; Li, J.; Zheng, H.; Jin, H.; Xu, J. Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion. Nanomaterials 2021, 11, 167. https://doi.org/10.3390/nano11010167

AMA Style

Liu Y, Liu C, Zhang S, Li J, Zheng H, Jin H, Xu J. Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion. Nanomaterials. 2021; 11(1):167. https://doi.org/10.3390/nano11010167

Chicago/Turabian Style

Liu, Yanlong, Chang Liu, Shenyi Zhang, Jishu Li, Huanyu Zheng, Hua Jin, and Jing Xu. 2021. "Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion" Nanomaterials 11, no. 1: 167. https://doi.org/10.3390/nano11010167

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