Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties
Nanoemulsions have emerged as advanced systems for encapsulating bioactive compounds, offering enhanced stability, bioavailability, and functionality in various applications. This study evaluates the potential of chickpea protein isolate (CPI) and soy protein isolate (SPI) as emulsifiers in the prep...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004705 |
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| author | Farhang Hameed Awlqadr Babak Ghanbarzadeh Ammar B. Altemimi Khaled Arab Saeed Dadashi Akram Pezeshki Mohammad Ali Hesarinejad Tarek Gamal Abedelmaksoud |
| author_facet | Farhang Hameed Awlqadr Babak Ghanbarzadeh Ammar B. Altemimi Khaled Arab Saeed Dadashi Akram Pezeshki Mohammad Ali Hesarinejad Tarek Gamal Abedelmaksoud |
| author_sort | Farhang Hameed Awlqadr |
| collection | DOAJ |
| description | Nanoemulsions have emerged as advanced systems for encapsulating bioactive compounds, offering enhanced stability, bioavailability, and functionality in various applications. This study evaluates the potential of chickpea protein isolate (CPI) and soy protein isolate (SPI) as emulsifiers in the preparation and stabilization of lutein-loaded nanoemulsions. The study looked at CPI and SPI and how each of them interacted with the physical and chemical properties, antioxidant activity, and stability of proteins at different concentration levels (1 %, 3 %, and 5 %). The data showed that CPI was better than SPI in terms of equal sizing, zeta potential, and long-term stability. Nanoemulsions made using 3 % CPI gave the best results showing optimal particle size, antioxidant retention, and rheological stability. CPI-stabilized emulsions, which were the result of strong thixotropic behavior higher hysteresis loop areas and more robust hydrogen bonding and cohesive interfacial layer, were the better products. In contrast, SPI-stabilized emulsions were less efficient because of their reliance on hydrophobic interactions. In addition, lutein encapsulation was a mean to increase the stability of emulsions and also to boost up the antioxidant efficiency against blank formulations. The results show the excellent emulsifying capabilities of CPI and the application of bioactive ingredients in functional foods and nutraceuticals that benefit the bioavailability and function of lutein. The findings can pave the way for the utilization of plant-based proteins for eco-friendly nanoemulsion technologies to be used in bioactive delivery. |
| format | Article |
| id | doaj-art-0e51de89cfc64912b3ce040bff492bdd |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-0e51de89cfc64912b3ce040bff492bdd2025-08-20T02:05:12ZengElsevierFood Chemistry: X2590-15752025-05-012810262310.1016/j.fochx.2025.102623Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological propertiesFarhang Hameed Awlqadr0Babak Ghanbarzadeh1Ammar B. Altemimi2Khaled Arab3Saeed Dadashi4Akram Pezeshki5Mohammad Ali Hesarinejad6Tarek Gamal Abedelmaksoud7Food Science and Quality Control, Halabja Technical College, Sulaimani Polytechnic University, Sulaymaniyah, Iraq; Corresponding authors.Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, IranDepartment of Food Science, College of Agriculture, University of Basrah, Basrah 61004, IraqDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, IranDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, IranDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, IranDepartment of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.; Corresponding authors.Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, EgyptNanoemulsions have emerged as advanced systems for encapsulating bioactive compounds, offering enhanced stability, bioavailability, and functionality in various applications. This study evaluates the potential of chickpea protein isolate (CPI) and soy protein isolate (SPI) as emulsifiers in the preparation and stabilization of lutein-loaded nanoemulsions. The study looked at CPI and SPI and how each of them interacted with the physical and chemical properties, antioxidant activity, and stability of proteins at different concentration levels (1 %, 3 %, and 5 %). The data showed that CPI was better than SPI in terms of equal sizing, zeta potential, and long-term stability. Nanoemulsions made using 3 % CPI gave the best results showing optimal particle size, antioxidant retention, and rheological stability. CPI-stabilized emulsions, which were the result of strong thixotropic behavior higher hysteresis loop areas and more robust hydrogen bonding and cohesive interfacial layer, were the better products. In contrast, SPI-stabilized emulsions were less efficient because of their reliance on hydrophobic interactions. In addition, lutein encapsulation was a mean to increase the stability of emulsions and also to boost up the antioxidant efficiency against blank formulations. The results show the excellent emulsifying capabilities of CPI and the application of bioactive ingredients in functional foods and nutraceuticals that benefit the bioavailability and function of lutein. The findings can pave the way for the utilization of plant-based proteins for eco-friendly nanoemulsion technologies to be used in bioactive delivery.http://www.sciencedirect.com/science/article/pii/S2590157525004705Lutein nanoemulsionChickpea protein isolate (CPI)Soy protein isolate (SPI)Encapsulation efficiencyRheological stabilityBioavailability |
| spellingShingle | Farhang Hameed Awlqadr Babak Ghanbarzadeh Ammar B. Altemimi Khaled Arab Saeed Dadashi Akram Pezeshki Mohammad Ali Hesarinejad Tarek Gamal Abedelmaksoud Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties Food Chemistry: X Lutein nanoemulsion Chickpea protein isolate (CPI) Soy protein isolate (SPI) Encapsulation efficiency Rheological stability Bioavailability |
| title | Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties |
| title_full | Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties |
| title_fullStr | Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties |
| title_full_unstemmed | Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties |
| title_short | Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties |
| title_sort | encapsulation of lutein in nanoemulsions comparative evaluation of chickpea and soy protein isolates on physicochemical stability antioxidant activity and rheological properties |
| topic | Lutein nanoemulsion Chickpea protein isolate (CPI) Soy protein isolate (SPI) Encapsulation efficiency Rheological stability Bioavailability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004705 |
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