Microencapsulation of Pickering nanoemulsions containing walnut oil stabilized using soy protein-curcumin composite nanoparticles: Fabrication and evaluation of a novel plant-based milk substitute

Chenxing Du; Hanwen Hu; Ge Zhu; Zhangqun Duan; Yizhong Shen; Lin Lin; Jianfeng Lu; Zhi Zheng

doi:10.1016/j.foodchem.2024.142654

Microencapsulation of Pickering nanoemulsions containing walnut oil stabilized using soy protein-curcumin composite nanoparticles: Fabrication and evaluation of a novel plant-based milk substitute

Food Chem. 2024 Dec 26:470:142654. doi: 10.1016/j.foodchem.2024.142654. Online ahead of print.

Authors

Chenxing Du¹, Hanwen Hu¹, Ge Zhu¹, Zhangqun Duan², Yizhong Shen¹, Lin Lin¹, Jianfeng Lu¹, Zhi Zheng³

Affiliations

¹ School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China.
² Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China.. Electronic address: dzq@ags.ac.cn.
³ School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China. Electronic address: zhengzhi@hfut.edu.cn.

PMID: 39733619
DOI: 10.1016/j.foodchem.2024.142654

Abstract

Plant protein-stabilized Pickering nanoemulsions show potential as plant-based milk substitutes; however, their stability is challenged by mechanical stress during transportation and oxidative deterioration during storage. Herein, soybean isolate protein-curcumin composite nanoparticle (SPI-Cur-NPs)-stabilized Pickering nanoemulsions were converted into microcapsule powders via spray-drying with maltodextrin (MD), trehalose anhydrous (TA), and inulin (IN) as wall materials. Robust intermolecular hydrogen bonds and an amorphous structure were formed using composite wall materials, reducing microcapsule surface fissures while improving encapsulation rate (92.7 %) and solubility (>95 %). Moisture sorption isotherms indicated that the composite wall microcapsules demonstrated moisture resistance at a low-water activity (a_w < 0.43) and superior hygroscopicity at a high-water activity (a_w > 0.67). Accelerated oxidation tests revealed that the presence of curcumin and composite wall materials enhanced oxidative stability, demonstrating a low peroxide value (2.21 mmol/kg [34.4 %]) and TBARS content (97.8 μg/g [18.7 %]). Consequently, microencapsulated powders prepared with SPI-Cur-NPs and MD-TA-IN could potentially improve the limitation of plant-based milk substitutes.

Keywords: GAB model; Oxidative stability; Plant-based milk; Spray-drying; Walnut oil.