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Updated: Aug 2, 2025
Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the
Zonghui Tang1, Yuting Tao1, Qiuye Huang1
1Key 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.
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.
