Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102623

Farhang Hameed Awlqadr , Babak Ghanbarzadeh , Ammar B. Altemimi , Khaled Arab , Saeed Dadashi , Akram Pezeshki , Mohammad Ali Hesarinejad , Tarek Gamal Abedelmaksoud

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引用次数: 0

Abstract

Nanoemulsions have emerged as advanced systems for encapsulating bioactive compounds, offering enhanced stability, bioavailability, and functionality in various applications. This study evaluates the potential of chickpea protein isolate (CPI) and soy protein isolate (SPI) as emulsifiers in the preparation and stabilization of lutein-loaded nanoemulsions. The study looked at CPI and SPI and how each of them interacted with the physical and chemical properties, antioxidant activity, and stability of proteins at different concentration levels (1 %, 3 %, and 5 %). The data showed that CPI was better than SPI in terms of equal sizing, zeta potential, and long-term stability. Nanoemulsions made using 3 % CPI gave the best results showing optimal particle size, antioxidant retention, and rheological stability. CPI-stabilized emulsions, which were the result of strong thixotropic behavior higher hysteresis loop areas and more robust hydrogen bonding and cohesive interfacial layer, were the better products. In contrast, SPI-stabilized emulsions were less efficient because of their reliance on hydrophobic interactions. In addition, lutein encapsulation was a mean to increase the stability of emulsions and also to boost up the antioxidant efficiency against blank formulations. The results show the excellent emulsifying capabilities of CPI and the application of bioactive ingredients in functional foods and nutraceuticals that benefit the bioavailability and function of lutein. The findings can pave the way for the utilization of plant-based proteins for eco-friendly nanoemulsion technologies to be used in bioactive delivery.

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叶黄素在纳米乳中的包封：鹰嘴豆和大豆分离蛋白在理化稳定性、抗氧化活性和流变学特性上的比较评价

纳米乳液作为包封生物活性化合物的先进系统，在各种应用中提供了增强的稳定性、生物利用度和功能。本研究评价了鹰嘴豆分离蛋白（CPI）和大豆分离蛋白（SPI）作为乳化剂在制备和稳定叶黄素负载纳米乳中的潜力。该研究考察了CPI和SPI，以及它们在不同浓度水平（1%、3%和5%）下如何与蛋白质的物理和化学性质、抗氧化活性和稳定性相互作用。数据显示，CPI在同等规模、zeta电位和长期稳定性方面优于SPI。使用3% CPI制成的纳米乳液表现出最佳的粒径、抗氧化保留率和流变稳定性。cpi稳定乳状液具有较强的触变行为，滞回线面积大，氢键和黏结界面层更牢固，是较好的产品。相比之下，spi稳定的乳液效率较低，因为它们依赖于疏水相互作用。此外，叶黄素包封是提高乳剂稳定性和抗氧化效率的一种手段。结果表明，CPI具有良好的乳化性能，生物活性成分在功能食品和保健品中的应用有利于叶黄素的生物利用度和功能。这一发现可以为利用植物蛋白作为生态友好型纳米乳技术用于生物活性递送铺平道路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.