Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals

A novel pea protein-based emulsifier was used in the production of oil in water (O/W) nanoemulsions. The regions of kinetically stabilized O/W emulsions were individuated in a pseudoternary diagram containing different pea protein, sunflower oil, and water fractions. The stable O/W emulsion region w...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2010-10, Vol.58 (19), p.10653-10660
Main Authors: Donsì€, Francesco, Senatore, Beatrice, Huang, Qingrong, Ferrari, Giovanna
Format: Article
Language:English
Subjects:
Biological and medical sciences
Dietary Supplements
Drug Stability
emulsifiers
emulsifying properties
Emulsions
Fish and seafood industries
Food Chemistry/Biochemistry
Food industries
Fruit and vegetable industries
functional foods
Fundamental and applied biological sciences. Psychology
high pressure treatment
homogenization
nanomaterials
Nanoparticles
peas
Pisum sativum
Pisum sativum - chemistry
plant proteins
Plant Proteins - administration & dosage
Plant Proteins - chemistry
protein structure
Seeds - chemistry
sodium chloride
Surface Tension
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Summary:A novel pea protein-based emulsifier was used in the production of oil in water (O/W) nanoemulsions. The regions of kinetically stabilized O/W emulsions were individuated in a pseudoternary diagram containing different pea protein, sunflower oil, and water fractions. The stable O/W emulsion region was widened by the addition of NaCl to the aqueous phase or, to a more significant extent, by high pressure homogenization (HPH) processing. The HPH treatment caused the formation of very fine emulsions in the nanometric range (
ISSN:0021-8561
1520-5118
DOI:10.1021/jf101804g