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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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
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author Wang, Qiang
Wei, Huaheng
Deng, Chaofang
Xie, Chenjing
Huang, Meigui
Zheng, Fuping
author_facet Wang, Qiang
Wei, Huaheng
Deng, Chaofang
Xie, Chenjing
Huang, Meigui
Zheng, Fuping
author_sort Wang, Qiang
collection PubMed
description 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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spelling pubmed-70736322020-03-19 Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion Wang, Qiang Wei, Huaheng Deng, Chaofang Xie, Chenjing Huang, Meigui Zheng, Fuping Foods Article 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. MDPI 2020-01-23 /pmc/articles/PMC7073632/ /pubmed/31979401 http://dx.doi.org/10.3390/foods9020123 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Qiang
Wei, Huaheng
Deng, Chaofang
Xie, Chenjing
Huang, Meigui
Zheng, Fuping
Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
title Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
title_full Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
title_fullStr Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
title_full_unstemmed Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
title_short Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
title_sort improving stability and accessibility of quercetin in olive oil-in-soy protein isolate/pectin stabilized o/w emulsion
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073632/
https://www.ncbi.nlm.nih.gov/pubmed/31979401
http://dx.doi.org/10.3390/foods9020123
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