Journal
FOOD RESEARCH INTERNATIONAL
Volume 143, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2021.110237
Keywords
Phytosterols; Pectin; Soy protein isolate; Nanodispersions; Control release
Categories
Funding
- National Natural Science Foundation of China [31801536]
- Key Research and Development Program of Zhejiang province [2019C02070, 2018C02012, 2020C02042, 2020C02046]
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The study identified the optimal ratio of pectin/SPI for stigmasterol nanodispersion, which exhibited good encapsulation efficiency and stability. The presence of pectin in the nanodispersion could help restrict the release of stigmasterol and achieve controlled release of bioactive compounds.
In this study, stigmasterol was nanoencapsulated in soy protein isolate -pectin-based nanodispersions. Based on the particle size and zeta-potential, the optimal pectin/SPI ratio of stigmasterol nanodispersion was determined to be 1:10. At this ratio, nanodispersions was manufactured with an average particle size of 477 +/- 33 nm, an encapsulation efficiency of 89.37%, and a loading amount of 17.87%. The physical properties and morphology of the nanodispersion were investigated. Fourier transform infrared spectroscopy and differential scanning calorimetry analysis revealed that stigmasterol was loaded in nanodispersions successfully. The pectin, which was used to stable nanodispersion, could restrict the release of stigmasterol in the simulated gastric fluid. This experiment indicated that the presence of pectin can improve the stability of the nanodispersion and can be used to achieve controlled release of bioactive compounds.
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