Fabrication and stability of carotenoids-loaded emulsions stabilized by soy protein isolate

Abstract

In this research, the influence of system composition and preparation conditions on the physical properties of carotenoids-loaded emulsions fabricated by high pressure microfluidizer were studied. Furthermore, the main factors that influenced the degradation of carotenoids in the emulsions were evaluated. The soy protein isolate-stabilized emulsions (about 200–300nm) fabricated by high pressure microfluidics were stable after 30 days storage at 4 °C and pH 7. The high temperature storage could speed up the degradation of carotenoids in emulsions. Soy protein isolate-stabilized emulsions could more effectively inhibit the degradation of carotenoids when compared with that stabilized by small molecular emulsifier. The V_E and EDTA also had certain inhibitory effect on the degradation of carotenoids. The designed delivery systems provide useful information for application in food products.

Graphical Abstract

Keywords:

• Soy protein isolate
• emulsions
• carotenoids
• stability

Additional information

Funding

Projects supported by the National Natural Science Foundation of China (Grant No.:31860454, 31401528) . The author thank colleagues in the Key Laboratory of Environment Correlative Dietology of Huazhong Agricultural University.