Insights into the soybean protein isolate hydrolysates-EGCG complex: Performance characterization, emulsion...

Area of Science:

• Food Science and Technology
• Biochemistry
• Materials Science

Background:

• Soybean protein isolate hydrolysates (SPIHs) are functional ingredients.
• (-)-Epigallocatechin-3-gallate (EGCG) is a potent antioxidant.
• Developing effective delivery systems for bioactive compounds is crucial.

Purpose of the Study:

• To investigate the non-covalent complex of SPIHs and EGCG.
• To synthesize and characterize curcumin nanoemulsions using SPI, SPIHs, and SPIHs-EGCG.
• To evaluate the in vitro digestion and bioavailability of curcumin nanoemulsions.

Main Methods:

• Formation and structural analysis of SPIHs-EGCG complex.
• Synthesis of curcumin nanoemulsions with different emulsifiers (SPI, SPIHs, SPIHs-EGCG).
• In vitro digestion assays measuring lipolysis and bioavailability.

Main Results:

• SPIHs-EGCG complex showed disordered structure and enhanced emulsification.
• SPIHs-EGCG nanoemulsions had smaller droplet size and better curcumin encapsulation.
• SPIHs-EGCG nanoemulsions significantly increased lipolysis rate (88.42%) and bioavailability (53.54%).
• Digestive factor impact hierarchy: pepsin < bile salts < pancreatic lipase.

Conclusions:

• The SPIHs-EGCG complex is a promising emulsifier for nanoemulsion development.
• This system enhances curcumin delivery and bioavailability.
• Offers potential for functional foods and medicinal formulations.