Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure...

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Detalles Bibliográficos
Autores principales: Wang, Qiang, Wei, Huaheng, Deng, Chaofang, Xie, Chenjing, Huang, Meigui, Zheng, Fuping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073632/
https://www.ncbi.nlm.nih.gov/pubmed/31979401
http://dx.doi.org/10.3390/foods9020123
Descripción
Sumario:Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days’ storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0.

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