Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment

Rui Wang; Man-Qin Zeng; Yu-Wei Wu; Yong-Xin Teng; Lang-Hong Wang; Jian Li; Fei-Yue Xu; Bo-Ru Chen; Zhong Han; Xin-An Zeng

doi:10.1016/j.foodchem.2023.136386

Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment

Food Chem. 2023 Oct 30:424:136386. doi: 10.1016/j.foodchem.2023.136386. Epub 2023 May 15.

Authors

Rui Wang¹, Man-Qin Zeng², Yu-Wei Wu³, Yong-Xin Teng⁴, Lang-Hong Wang⁵, Jian Li⁶, Fei-Yue Xu⁵, Bo-Ru Chen⁵, Zhong Han¹, Xin-An Zeng⁷

Affiliations

¹ Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
² Shien-Ming Wu School of Intelligent Engineering, South China University of Technology, Guangzhou 510641, China.
³ Faculty of Foreign Lauguages, Guangdong Baiyun University, Guangzhou 510641, China.
⁴ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
⁵ Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China.
⁶ Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
⁷ Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Shien-Ming Wu School of Intelligent Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China. Electronic address: xazeng@scut.edu.cn.

PMID: 37236083
DOI: 10.1016/j.foodchem.2023.136386

Abstract

In this study, soy protein isolate (SPI) was modified by a pulsed electric field (PEF) combined with pH shifting treatment (10 kV/cm, pH 11) to prepare SPI nanoparticles (PSPI11) for efficient loading of lutein. The results showed that when the mass ratio of SPI to lutein was 25:1, the encapsulation efficiency of lutein in PSPI11 increased from 54% to 77%, and the loading capacity increased by 41% compared to the original SPI. The formed SPI-lutein composite nanoparticles (PSPI11-LUTNPs) had smaller, more homogeneous sizes and larger negative charges than SPI7-LUTNPs. The combined treatment favored the unfolding of the SPI structure and could expose its interior hydrophobic groups to bind with lutein. Nanocomplexation with SPIs significantly improved the solubility and stability of lutein, with PSPI11 showing the greatest improvement. As a result, PEF combined with pH shifting pretreatment is an effective method for developing SPI nanoparticles loaded and protected with lutein.

Keywords: Lutein; Nanoparticles; Pulsed electric field; Soy protein isolate; pH shifting.

MeSH terms

Hydrogen-Ion Concentration
Hydrophobic and Hydrophilic Interactions
Lutein
Nanoparticles* / chemistry
Soybean Proteins* / chemistry

Substances

Soybean Proteins
Lutein