ArticleFoods (Basel, Switzerland)2022
In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Oxidative aging of plant protein-stabilized emulsions and its impact on carotenoid bioaccessibility.Food chemistry: X · 2026Review
- Myrrh Oil-Based Nanoemulsion Loaded with Curcumin and Insulin: Development, Characterization, and Evaluation of Enhanced Antibacterial and Diabetic Wound-Healing Activity.Pharmaceutics · 2026Article
- Okra Flower Polysaccharide-Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability, Bioaccessibility, and Intestinal Absorption In Vitro.Foods (Basel, Switzerland) · 2025Article
- The Characterization and Antioxidant and Erythroprotective Effects of β-Carotene Complexed in β-Cyclodextrin.International journal of molecular sciences · 2025Article
- Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate.Ultrasonics sonochemistry · 2024Article
- Natural Biomolecule Ovomucin-Chitosan Oligosaccharide Self-Assembly Nanogel for Lutein Application Enhancement: Characterization, Environmental Stability and Bioavailability.Journal of functional biomaterials · 2024Article
- Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
In this study, we employed the ultrasound-prepared electrostatic complex and covalent conjugate of soy protein isolate (SPI) and citrus pectin (CP) to prepare β-carotene-loaded nanoemulsions. The in vitro digestion and storage stability of nanoemulsions stabilized by different types of emulsifiers were investigated and compared. Nanoemulsions stabilized by ultrasound-treated complex/conjugate showed the highest encapsulation efficiency; during gastric digestion, these nanoemulsions also demonstrated the smallest droplet sizes and the highest absolute values of zeta potential, indicating that both electrostatic complexation/covalent conjugation and ultrasound treatment could significantly improve the stability of the resulting nanoemulsions. In comparison, complexes were more beneficial for the controlled release of β-carotene; however, the conjugate-stabilized nanoemulsion showed an overall higher bioaccessibility. The results were also confirmed by optical micrographs. Furthermore, nanoemulsions stabilized by ultrasound-prepared complexes/conjugates exhibited the highest stability during 14-day storage at 25 °C. The results suggested that ultrasound-prepared SPI-CP complexes and conjugates had great application potential for the delivery of hydrophobic nutrients.
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