Assembling soy protein-propylene glycol alginate binary nanocomposite particles via transacylation reaction to stabilize high-oil-phase curcumin-loaded emulsions: Influence of gel network

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-03 DOI:10.1016/j.foodchem.2025.146584

Jingjing Xu, Shuizhong Luo, Shaotong Jiang, Zhenyu Yu, Zhi Zheng

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Abstract

To make the emulsion more stable under complex environments, a novel emulsifier, soy protein isolates (SPI)-propylene glycol alginate (PGA) binary nanocomposite particles (SPIP_n), was synthesized using a transacylation reaction. The findings revealed that SPIP_n formed when the carboxyl groups in PGA and the amino groups in SPI were covalently bonded, facilitated by various forces. SPIP_n-2:3 was identified as the most suitable emulsifier for the subsequent preparation of curcumin-loaded emulsions and could emulsify emulsions with an φ as low as 0.5 to form emulsion gels. Moreover, an increase in the φ value strengthened the gel network structure, leading to enhanced macroscopic viscosity, elasticity strength, and creaming stability. Furthermore, the emulsion with an φ of 0.6 retained up to 96 % and 99 % of curcumin after storage for 30 days and irradiation for 720 min, respectively. This study could provide a simple and convenient method to improve food product stability.

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通过转酰化反应组装大豆蛋白-海藻酸丙二醇二元纳米复合粒子以稳定高油相姜黄素负载乳状液：凝胶网络的影响

为了提高乳化剂在复杂环境下的稳定性，采用转酰化反应合成了一种新型乳化剂——大豆分离蛋白(SPI)-海藻酸丙二醇酯（PGA）二元纳米复合颗粒（SPIPn）。结果表明，当PGA中的羧基与SPI中的氨基在各种力的促进下共价结合时，SPIPn形成。SPIPn-2:3是后续制备姜黄素负载乳状液的最合适乳化剂，可使φ低至0.5的乳状液乳化形成乳状液凝胶。此外，φ值的增大增强了凝胶网络结构，从而提高了凝胶的宏观粘度、弹性强度和成乳稳定性。φ为0.6的姜黄素乳状液经过30 d和720 min的辐照后，姜黄素的保留率分别达到96% %和99% %。本研究为提高食品的稳定性提供了一种简便易行的方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.