Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion

•Various interfacial structures were observed in the emulsions.•The SPs–TS mixtures displayed synergistic effects in interfacial tension decays.•TS as the outer layer improved the oxidative stability of the emulsion.•TS not only fills the interfacial gaps but also adsorbs on the particle surfaces.•T...

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Bibliographic Details
Published in:Food chemistry 2022-09, Vol.387, p.132891-132891, Article 132891
Main Authors: Yan, Shizhang, Xu, Jingwen, Liu, Guannan, Du, Xiaoqian, Hu, Miao, Zhang, Shuang, Jiang, Lianzhou, Zhu, Huaping, Qi, Baokun, Li, Yang
Format: Article
Language:English
Subjects:
Digestion
Emulsions - chemistry
Lipid oxidation
Lipids - chemistry
Microstructure
Nanoparticles - chemistry
Oxidative Stress
Particle Size
Protein oxidation
Rheological properties
Saponins - chemistry
Soy protein
Soybean Proteins - metabolism
Tea
Tea saponin
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Summary:•Various interfacial structures were observed in the emulsions.•The SPs–TS mixtures displayed synergistic effects in interfacial tension decays.•TS as the outer layer improved the oxidative stability of the emulsion.•TS not only fills the interfacial gaps but also adsorbs on the particle surfaces.•TS inhibited the release of free fatty acids during emulsion digestion. Herein, the effects of the concentration (0.1%–1.0%, w/v) and addition sequence of tea saponin (TS) on the physical stability, oxidative stability, rheological properties, and in vitro digestion of the emulsions stabilized by heat-induced soy protein isolate nanoparticles (SPs) were investigated. The results revealed that the concentration and addition sequence of TS have significant impact on the microstructure, stability, rheological properties, and in vitro digestion of the emulsions. TS was shown to not only fill the interfacial gaps but also adsorb on the particle surfaces, contributing to interfacial wettability. With increasing TS concentration, interfacial tension decay is clearly observed. Further, TS endows the droplets with electrostatic repulsion and steric resistance, preventing their flocculation, coalescence, and oxidation. Finally, in vitro digestion experiments demonstrated that the presence of TS delayed the lipid digestion of the emulsions.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.132891