Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the encapsulation of pterostilbene

Zonghui Tang; Yuting Tao; Qiuye Huang; Yousheng Huang; Jun Huang; Yisu Wu; Xinyu Jing; Tao Yang; Xueling Li; Jin Liang; Yue Sun

doi:10.1016/j.fochx.2023.100663

Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the encapsulation of pterostilbene

Food Chem X. 2023 Mar 27:18:100663. doi: 10.1016/j.fochx.2023.100663. eCollection 2023 Jun 30.

Authors

Zonghui Tang¹, Yuting Tao¹, Qiuye Huang¹, Yousheng Huang¹, Jun Huang¹, Yisu Wu^{1

2}, Xinyu Jing¹, Tao Yang¹, Xueling Li¹, Jin Liang¹, Yue Sun¹

Affiliations

¹ Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science, Anhui Agricultural University, Hefei, China.
² Anhui Province Key Laboratory of Analysis and Detection for Food Safety, Technical Center for Hefei Customs, Hefei, China.

Abstract

In this study, pectin (PEC) and pea protein isolate(PPI) was successfully used to create complexes as a novel delivery system for pterostilbene (PT). When the mass ratio of PEC to PPI was 0.5, the particle size and ζ-potential of PPI-PEC-PT were 119.41 ± 5.68 nm and -23.26 ± 0.61 mV, respectively, and the encapsulation efficiency (EE) of PT was 90.92 ± 2.08%. The photochemical stability of PT was enhanced after encapsulation. The results of the molecular docking and multispectral analysis demonstrated that the PPI and PT binding was spontaneous and mostly fueled by hydrophobic interactions. The hydrophobicity of PPI was significantly decreased and the emulsification activity and emulsion stability were significantly improved after production with PEC and PT. The best emulsification impact was demonstrated by the PPI-PEC-PT complex. PPI-PEC is an effective PT delivery material, and the PPI-PEC-PT complex is a new functional emulsification material with significant potential in liquid and semi-liquid food and health products.

Keywords: Emulsifying properties; Interactions; Pea protein isolate; Pterostilbene; Stability.