Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

被引：54
|
作者：
Wang, Qiang [1 ,2 ]
Wei, Huaheng [2 ]
Deng, Chaofang [2 ]
Xie, Chenjing [3 ]
Huang, Meigui [3 ]
Zheng, Fuping [1 ,4 ]
机构：
[1] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
[2] Chongqing Univ Educ, Cooperat Innovat Ctr Lipid Resources & Childrens, Chongqing 400067, Peoples R China
[3] Nanjing Forestry Univ, Coll Light Ind & Food Sci, Nanjing 210037, Peoples R China
[4] Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China
来源：
FOODS | 2020年 / 9卷 / 02期
关键词：
quercetin; soy protein isolate; olive oil; Pickering emulsion; pH impacts; EMULSIFYING PROPERTIES; ANTIOXIDANT ACTIVITY; PECTIN; BEHAVIOR;
D O I：
10.3390/foods9020123
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days' storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0.
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页数：16
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