Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery

Si-Jia Yu; Shu-Min Hu; Yu-Zhu Zhu; Shaobo Zhou; Shuai Dong; Tao Zhou

doi:10.1016/j.ijbiomac.2023.126146

Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery

Int J Biol Macromol. 2023 Oct 1:250:126146. doi: 10.1016/j.ijbiomac.2023.126146. Epub 2023 Aug 5.

Authors

Si-Jia Yu¹, Shu-Min Hu¹, Yu-Zhu Zhu¹, Shaobo Zhou², Shuai Dong¹, Tao Zhou³

Affiliations

¹ Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
² Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China; School of Science, Faculty of Engineering and Science, University of Greenwich, Central Avenue, Chatham ME4 4TB, UK.
³ Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China. Electronic address: taozhou@zjgsu.edu.cn.

PMID: 37544563
DOI: 10.1016/j.ijbiomac.2023.126146

Abstract

In this work, fabrication of soybean protein isolate (SPI)/chitosan hydrochloride (CHC) composite particles stabilized O/W Pickering emulsions using soybean oil as an oil phase was optimized by examining the effects of pH, SPI/CHC mass ratio, SPI/CHC composite particle concentration and oil phase fraction on the stability of the emulsions. The results showed that under the conditions of SPI/CHC mass ratio 1:1, pH 4 and particle concentration 2 %, the SPI/CHC composite particles could stabilize the emulsions with oil phase fraction up to 80 %. At an oil phase fraction of 60 %, the emulsions had a minimum particle size. The microstructure, storage and oxidation stabilities and rheological properties of the emulsions were determined. Using this SPI/CHC composite particle-stabilized Pickering emulsion template, citrus essential oil (CEO) Pickering emulsion (CEOP) was prepared. CEOP was found to markedly inhibit two food-related microorganisms, Staphylococcus aureus and Escherichia coli. In addition, the CEOP emulsion dilution (containing 4500 μL CEO/L) not only improved the water solubility of CEO, but also effectively retarded the browning and bacterial growth of fresh-cut apple. The SPI/CHC-stabilized Pickering emulsion template constructed in this work provides a promising alternative for the delivery of antimicrobial essential oils in the food industry.

Keywords: Citrus essential oil; Pickering emulsions; Soybean protein isolate-chitosan hydrochloride.