Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings

In order to improve the physicochemical stability of soy protein isolate (SPI) emulsion, lactoferrin (LF) was used to modify the interface layer. The stable multilayer emulsion can be formed when the content of lactoferrin is 0.5% at pH 5. The emulsion with good stability was at pH 3-7, and it was also stable to temperature change. The FFAs release of SPI emulsion and LF-SPI emulsion was 103.9% and 103.7%, respectively. The results showed that the lactoferrin layer did not hinder the digestion of oil and the bioaccessibility of carotenoids, but lactoferrin layer improved the physicochemical stability of SPI emulsions. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries.

Automated summary

In this study, lactoferrin was used to modify the interface layer of soy protein isolate (SPI) emulsion, resulting in improved physicochemical stability. The lactoferrin layer did not hinder oil digestion and carotenoid bioaccessibility, but it enhanced the stability of the emulsion. This work is valuable for the design of emulsion formulations in the food, pharmaceutical, and personal care industries.