Thermal stability, antioxidant activity and bioavailability of pea protein-naringin Pickering emulsion for enhanced delivery applications
文献类型： 外文期刊
第一作者： Huang, Meigui
作者： Huang, Meigui;Hao, Gang;Tian, Mengwei;Ying, Ruifeng;Ahmad, Mehraj;Tan, Chen;Liao, Qiuhong
作者机构：
关键词： Naringin; Pea protein; Pickering emulsion; Stability; Antioxidant activity
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）
ISSN： 0963-9969
年卷期： 2024 年 188 卷
页码：
收录情况： SCI
摘要： After successfully addressing to mitigate bitterness of naringin through construction Pickering emulsion using pea protein (PP) and naringin (NG) in our previous study, we now probed thermal stability, antioxidant efficacy, and bioavailability. FTIR analysis and UV-vis spectroscopy indicated predominant interactions between PP and NG were hydrogen and hydrophobic bonds. TGA and DSC analyses demonstrated that PP-NG complexes exhibited superior heat-resistance compared to pure PP and NG. Thermal stability assessments indicated a significant retention of NG in the PP-NG Pickering emulsion than the control NG across varied temperatures (4 degrees C, 25 degrees C, 37 degrees C, and 65 degrees C). Moreover, the antioxidant activity of PP-NG emulsion was dependent on the concentration of NG, as evidenced by DPPH and ABTS free radicals scavenging abilities, ferric reducing power, and lipid peroxidation resistance. Additionally, PP-NG Pickering emulsion exhibited substantially high bioavailability (92.01 +/- 3.91%). These results suggest a promising avenue for the application of NG with improved characteristics.
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