A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins.

Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity.

Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics.

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Effects of proteins on emulsion stability: The role of proteins at the oil-water interface.

The gel properties of underutilized plant proteins, such as pea protein isolate (PPI), can be improved by adding inulin (a prebiotic). Herein, the effects of the inulin concentration (10–70 g/L) on the rheological, mechanical, and microstructural properties, as well as the interactions and pH stability of PPI-based emulsion gels, fabricated by combining high-pressure homogenization and Ca2+-induced gelation, were investigated. The highest gel strength (166 ± 3 N) and water-holding capacity (91.5 ± 0.9 g/100 g) were reached with an inulin concentration of 50 g/L. Scanning electron microscopy revealed that inulin changed the emulsion gel microstructure from porous with a rough surface to dense with a smooth surface. The enhanced gel strength can be explained by the highly cross-linked gel network. The protein solubility results indicated that hydrogen bonding and hydrophobic interactions play important roles in improving the gel properties, and infrared spectroscopy confirmed the important role of hydrogen bonding during PPI–inulin emulsion gel formation. The PPI–inulin emulsion gels were more stable at pH 2.0. These results reveal a possible method for preparing stable and natural carriers with suitable gel properties to deliver lipid-soluble food bioactives.

Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin

Natural emulsifiers such as soybean lipophilic protein (SLP) show potential as delivery systems for hydrophobic bioactive components such as vitamin E; however, the solubility of SLP is limited by its high lipid content. This study evaluated the effects of various ultrasonic conditions on the structure and properties of SLP. Using an emulsion of modified SLP, the carrier properties and in vitro digestion and release properties for vitamin E were evaluated. Biochemical and spectroscopic analyses indicated that the ultrasonic treatment mainly changed the secondary and tertiary structures of SLP. Furthermore, appropriate ultrasonic conditions significantly improved the solubility and emulsifying properties of SLP, with the highest emulsion stability and SLP encapsulation efficiency obtained using an ultrasonic power of 240 W for 20 min. An in vitro digestion simulation revealed that the emulsion prepared by ultrasonic modification of SLP was an effective delivery system for vitamin E. In particular, the emulsion protected the biological activity of vitamin E while significantly increasing the rate of lipid digestion and the bioavailability of vitamin E. These results indicate that the ultrasonically modified SLP can be used to prepare a stable emulsion for encapsulating vitamin E, which provides a new approach for the delivery of hydrophobic bioactive components.

Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion.

Soybean lipophilic protein (LP) is a promising emulsifier for nanoemulsion delivery systems. Herein, the influence of pH on the stability, rheological properties, and encapsulation efficiency of a nanoemulsion formed by ultrasonically modified LP was determined, and its influence mechanism was explored. The delivery system exhibited a high absolute zeta potential value (18–30 mV) in neutral and alkaline environments (pH 7.0 or 9.0) and uniform particle size distribution (100–350 nm). Cryo-scanning electron microscopy showed that LPs in neutral and alkaline environments covered the oil–water interface more evenly than those in acidic environments. Moreover, the LP nanoemulsion has excellent rheological properties and exhibit high emulsification performance, vitamin E encapsulation efficiency, and oxidation stability. These improvements occurred because the nanoemulsion prepared using ultrasonicated LP had a high absolute zeta potential value (maximum 30 mV), small droplet size (minimum 190 nm), uniform protein film, high viscosity, and good viscoelasticity in different pH environments. In summary, the nanoemulsion delivery system prepared by LP ultrasonication can resist the influence of different pH environments and maximize the delivery efficiency in neutral and alkaline environments. The research results identified a suitable pH environment for LP nanoemulsions and provide a theoretical reference for their further application.

Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E

Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion

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Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin

Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion.

Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E

Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion