期刊
COLLOIDS AND SURFACES B-BIOINTERFACES
卷 206, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.colsurfb.2021.111954
关键词
Soy protein isolate (SPI); Gallic acid (GA); Pickering emulsion; Antioxidant ability; Antimicrobial activity
资金
- Shanghai Gaofeng & Gaoyuan Project for University Academic Program Development [1021GN203004006-A21]
This study investigated a novel antioxidant and antimicrobial Pickering emulsion stabilized by soy protein isolate and gallic acid. The emulsions prepared had small droplet size, great stability, and strong inhibitory effects on lipid peroxidation and bacterial activity.
This study investigated a novel antioxidant and antimicrobial Pickering emulsion stabilized by soy protein isolate (SPI) and gallic acid (GA) as an excellent protective delivery medium for lipophilic functional food. SPI-GA complex nanoparticles were fabricated by a covalent cross-linking mechanism under alkaline conditions with a small particle size (42.93-24.91 nm) and high zeta potential (26.92-38.58-mV), which led to improved stability at high GA concentrations. Without the addition of preservatives, it was found that SPI-GA complex nanoparticles have a certain antimicrobial ability. Using these nanoparticles as the only stabilizers, outstanding antioxidant and antimicrobial Pickering emulsions could be easily prepared, and they had a small droplet size (948.09-457.82 nm), great stability and inhibited lipid peroxidation and antibacterial ability. Oxidation and microbial protection proceeded in a GA concentration-dependent manner. This study provides a novel way to prepare functionalized Pickering emulsions as delivery media for functional lipophilic raw materials.
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