Emulsions stabilized by soy protein nanoparticles as potential functional non-dairy yogurts

Rice bran oil and soy protein nanoparticles (SPNs) may be considered as novel functional food ingredients for soy yogurt production. Formulation of soy yogurt with SPNs and rice bran oil, which has significant physiological functions, will convert them into functional food products. This study was conducted to develop rice bran oil-based soy protein nanoparticles emulsion (SPNE) and to evaluate physical properties, antioxidant activities, oxidative stability and microbiological load as well as textural attributes of SPNs incorporated yogurt (SPNY) during storage at 4 °C for 45 days.

SPNs were prepared from soy protein isolate of defatted soy flour. Solubilization, crystallization and ultrasonication was carried out six times. After the sixth cycle of repeated solubilizing, crystallization and ultrasonication, the size of nano protein was reduced to 72.42 ± 0.22 nm from 586.72 ± 0.75 nm (after first cycle). Viscosity, penetration values and water-holding capacity of SPNs added to yogurt were decreased with increase in reduction size of SPNs. SPNs added to yogurt exhibited greater antiradical scavenging ability and ferric reducing antioxidant property than control yogurt. Fortified soy yogurt had significant higher oxidative stability and proteolytic activity.

Fortification of non-dairy food products with SPNs, which has significant physiological functions, convert conventional soy yogurt into functional food products. © 2019 Society of Chemical Industry.