Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties.

Nanoemulsions have emerged as advanced systems for encapsulating bioactive compounds, offering enhanced stability, bioavailability, and functionality in various applications. This study evaluates the potential of chickpea protein isolate (CPI) and soy protein isolate (SPI) as emulsifiers in the preparation and stabilization of lutein-loaded nanoemulsions. The study looked at CPI and SPI and how each of them interacted with the physical and chemical properties, antioxidant activity, and stability of proteins at different concentration levels (1 %, 3 %, and 5 %). The data showed that CPI was better than SPI in terms of equal sizing, zeta potential, and long-term stability. Nanoemulsions made using 3 % CPI gave the best results showing optimal particle size, antioxidant retention, and rheological stability. CPI-stabilized emulsions, which were the result of strong thixotropic behavior higher hysteresis loop areas and more robust hydrogen bonding and cohesive interfacial layer, were the better products. In contrast, SPI-stabilized emulsions were less efficient because of their reliance on hydrophobic interactions. In addition, lutein encapsulation was a mean to increase the stability of emulsions and also to boost up the antioxidant efficiency against blank formulations. The results show the excellent emulsifying capabilities of CPI and the application of bioactive ingredients in functional foods and nutraceuticals that benefit the bioavailability and function of lutein. The findings can pave the way for the utilization of plant-based proteins for eco-friendly nanoemulsion technologies to be used in bioactive delivery.