Fabrication of Plant Globulin/Curcumin Nano-complexes and Their Impact on Physical and Oxidative Stability of Oil-in-water Pickering Emulsions
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Abstract:
Curcumin-loaded nanocomplexes were fabricated from two kinds of widely used plant globulins, pea protein isolate (PPI) and soy protein isolate (SPI). The impact of these nanocomplexes on physical and oxidative stability of corresponding nanoparticles stabilized oil-in-water emulsions was investigated. The results showed that there were no significant changes in particle size after complexation at pH 3.0 and pH 7.0. The loading amount (LA) of SPI was higher than that of PPI at each pH value, while the LA at pH 7.0 was higher than that at pH 3.0 for each protein. The changes in fluorescence quenching profiles and a notable decrease in surface hydrophobicity indicated that the main interaction between globulins and curcumin was hydrophobic forces, where PPI was more favorable to form nanocomplexes as compared to SPI. Complexation process slightly weakened the emulsifying ability of PPI and SPI particles. PPI and SPI exhibited better emulsifying ability at pH 3.0 rather than at pH 7.0. A similar trend of variation was observed for the yield of oxidative products from lipids: lipid hydroperoxides and thiobarbituric acid reactive substances. Complexation of PPI and SPI nanoparticles with curcumin accelerated the oxidation rate of globulin particles stabilized in oil droplets. The oxidation degree of emulsion droplets at pH 3.0 was much higher than that at pH 7.0. This study provides useful information regarding the regulatory properties of emulsion-based functional foods by changing stabilizer type.
