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Preparation of soybean protein isolate-quercetin particles and its application in curcumin-camellia oil Pickering emulsion

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Abstract

In order to improve the stability and bioavailability of camellia oil, as well as expanding its application in aqueous, a complex (SPIQU) was prepared using soybean protein isolate (SPI) and quercetin (Qu) as material. The structural composition, emulsification properties, and antioxidant properties of SPIQU were evaluated using infrared, particle size, contact angle, bromophenol blue binding rate, and free radical clear rate tests. On this basis, Pickering emulsions were prepared using SPIQU as wall material and curcumin dissolved in camellia oil as core material, and the emulsion properties, antioxidant activity, microstructure, rheology and stability tests were performed on Pickering emulsions. The results showed that when quercetin was added 1.0%, the particle size of SPIQU was 514.61 ± 16.35 nm, the complex binding rate was 89.06%, and the ABTS radical scavenging rate was 78.72%, showing good surface hydrophobicity and emulsification properties. The prepared Pickering emulsion had uniform droplets and good emulsification characteristics, with an average particle size of 8.3 ± 2.7μm. It was a pseudoplastic fluid by rheological test, and Pickering emulsion showed good stability in storage, centrifugation and heat within four weeks. Therefore, SPIQU can form a stable Pickering emulsion system from oil and oil-soluble substances, which can be used as a good emulsion preparation method in the field of food, pharmaceuticals, and cosmetics.

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Abbreviations

SPI:

Soybean protein isolate

Qu:

Quercetin

SPIQU:

Soybean isolate protein quercetin particles

FT-IR:

Fourier Transform-Infrared Spectroscopy

KBr:

Potassium bromide

PDI:

Polydispersity index

BR:

Binding ratio

BPB:

Bromophenol blue

PBS:

Phosphate buffer saline

SDS:

Sodium dodecyl sulfate

EAI:

Emulsification activity index

ESI:

Emulsion stability index

ABTS:

2, 2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt

CS:

Centrifugal stability

CI:

Chromatographic index

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Funding

This work was supported by Foundation of State Key Laboratory of Utilization of Woody Oil Resource (Grant No. GZKF202108), Zhongkai University of Agricultural Engineering Graduate Science and Technology Innovation Fund (Grant No. KJCX2021009), and College Students ' Innovation and Entrepreneurship Training Program (Grant No.S202211347100).

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Authors and Affiliations

  1. State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, 410004, China

    Zijun Wu & Liuzemu Li

  2. College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China

    Zijun Wu & QiuLing Zhong

  3. College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China

    Jie Yan, Zhijian Zhou, Qiulin Xu, Xitong Fang, Canglin Huang, Xiangying He & Qiaoguang Li

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  1. Zijun Wu
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Wu, Z., Yan, J., Zhou, Z. et al. Preparation of soybean protein isolate-quercetin particles and its application in curcumin-camellia oil Pickering emulsion. Food Measure 18, 2086–2100 (2024). https://doi.org/10.1007/s11694-023-02322-8

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