ArticleFoods (Basel, Switzerland)2025
Ultrasonic-Assisted Fabrication and Stability Evaluation of Pepper Seed Protein Nanoemulsions.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Optimization of Litsea cubeba ethanol extract and its antibacterial mechanism against Staphylococcus aureus.Scientific reports · 2026Article
- Low-frequency ultrasound-assisted preparation of taurine-loaded nanoemulsion and its preservative effect on fresh-cut pitaya.Frontiers in nutrition · 2026Article
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Authors and funding
4 authors.
Funding
Abstract
Pepper seeds, a key byproduct of pepper processing, are rich in high-quality plant proteins. This study investigated the structural and functional properties of pepper seed protein isolate (PSPI) and optimized the ultrasonic homogenization process for PSPI-based nanoemulsions using response surface methodology (RSM), followed by stability evaluation. The results showed that glutamic acid is the dominant amino acid in PSPI, with a molecular weight range of 10-55 kDa. Some protein subunits were interconnected via disulfide bonds. Functionally, PSPI had lower water-/oil-holding capacities but superior emulsifying activity compared to soy protein isolate (SPI). RSM optimization determined the optimal nanoemulsion parameters within experimental constraints: PSPI 0.53%, ultrasonic power 500 W, and ultrasonic time 130 s, yielding a nanoemulsion with a droplet size of 319 ± 2 nm, consistent with the theoretical prediction (318 nm). The nanoemulsion demonstrated stability under neutral-to-alkaline conditions (pH 7.0-9.0), high ionic strength (Na
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