Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier
Li Liang,
Junlong Zhu,
Zhiyi Zhang,
Yu Liu,
Chaoting Wen,
Xiaofang Liu,
Jixian Zhang,
Youdong Li,
Ruijie Liu,
Jiaoyan Ren,
Qianchun Deng,
Guoyan Liu,
Xin Xu
Affiliations
Li Liang
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Junlong Zhu
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Zhiyi Zhang
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Yu Liu
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Chaoting Wen
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Xiaofang Liu
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Jixian Zhang
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Youdong Li
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Ruijie Liu
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Jiaoyan Ren
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Qianchun Deng
Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Guoyan Liu
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Xin Xu
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by Pickering emulsion and the conventional emulsion was evaluated in vitro. The results indicated that the average size and absolute value of zeta potential of TSCPN increased along with the increase in the protein concentration, and 2% protein concentration was adopted to prepare TSCPN. With the increase in the concentration of TSCPN, the size of Pickering emulsion decreased from 337.02 μm to 89.36 μm, and when the TSCPN concentration was greater than 0.6%, all emulsions exhibited good stability during the 14 days storage. Combined with the microstructure result, 1.2% TSCPN was used to stabilize Pickering emulsion. With the increase in ionic concentration (0–400 mM), the particle size of the emulsions increased while the absolute value of zeta potential decreased. TSCPN-based Pickering emulsion was superior to the conventional emulsion for both lutein encapsulation (96.6 ± 1.0% vs. 82.1 ± 1.4%) and bioaccessibility (56.0 ± 1.1% vs. 35.2 ± 1.2%). Thus, TSCPN-based Pickering emulsion in this study have the potential as an effective carrier for lutein.
