Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the encapsulation of pterostilbene

Zonghui Tang; Yuting Tao; Qiuye Huang; Yousheng Huang; Jun Huang; Yisu Wu; Xinyu Jing; Tao Yang; Xueling Li; Jin Liang; Yue Sun

Food Chemistry: X (Jun 2023)

Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the encapsulation of pterostilbene

Zonghui Tang,
Yuting Tao,
Qiuye Huang,
Yousheng Huang,
Jun Huang,
Yisu Wu,
Xinyu Jing,
Tao Yang,
Xueling Li,
Jin Liang,
Yue Sun

Affiliations

Zonghui Tang: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
Yuting Tao: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
Qiuye Huang: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
Yousheng Huang: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
Jun Huang: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
Yisu Wu: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China; Anhui Province Key Laboratory of Analysis and Detection for Food Safety, Technical Center for Hefei Customs, Hefei, China
Xinyu Jing: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
Tao Yang: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
Xueling Li: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
Jin Liang: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China
Yue Sun: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China; Corresponding author.

Journal volume & issue: Vol. 18
p. 100663

Abstract

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In this study, pectin (PEC) and pea protein isolate(PPI) was successfully used to create complexes as a novel delivery system for pterostilbene (PT). When the mass ratio of PEC to PPI was 0.5, the particle size and ζ-potential of PPI-PEC-PT were 119.41 ± 5.68 nm and –23.26 ± 0.61 mV, respectively, and the encapsulation efficiency (EE) of PT was 90.92 ± 2.08%. The photochemical stability of PT was enhanced after encapsulation. The results of the molecular docking and multispectral analysis demonstrated that the PPI and PT binding was spontaneous and mostly fueled by hydrophobic interactions. The hydrophobicity of PPI was significantly decreased and the emulsification activity and emulsion stability were significantly improved after production with PEC and PT. The best emulsification impact was demonstrated by the PPI-PEC-PT complex. PPI-PEC is an effective PT delivery material, and the PPI-PEC-PT complex is a new functional emulsification material with significant potential in liquid and semi-liquid food and health products.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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