Preparation and characterization of soybean protein isolate/pectin-based phytosterol nanodispersions and their stability in simulated digestion

• Published in: Food research international 2021-05, Vol.143, p.110237-110237, Article 110237
• Main Authors: Feng, Simin, Yan, Jiadan, Wang, Dan, Jiang, Ligang, Sun, Peilong, Xiang, Ning, Shao, Ping
• Format: Article
• Language: English
• Subjects: Control release; Nanodispersions; Pectin; Phytosterols; Soy protein isolate
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2021.110237

[Display omitted] •Soybean protein isolate/pectin-based stigmasterol nanodispersions was prepared.•Hydrophobic interaction was the major intermolecular force in nanodispersion.•Pectin increased the digestive environmental stability of nanodispersions. In this study, stigmasterol was nanoencapsulated in soy protein isolate -pectin-based nanodispersions. Based on the particle size and zeta-potential, the optimal pectin/SPI ratio of stigmasterol nanodispersion was determined to be 1:10. At this ratio, nanodispersions was manufactured with an average particle size of 477 ± 33 nm, an encapsulation efficiency of 89.37%, and a loading amount of 17.87%. The physical properties and morphology of the nanodispersion were investigated. Fourier transform infrared spectroscopy and differential scanning calorimetry analysis revealed that stigmasterol was loaded in nanodispersions successfully. The pectin, which was used to stable nanodispersion, could restrict the release of stigmasterol in the simulated gastric fluid. This experiment indicated that the presence of pectin can improve the stability of the nanodispersion and can be used to achieve controlled release of bioactive compounds.