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Updated: Apr 20, 2026
Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
High internal phase emulsions stabilized with pea legumin amyloid fibrils for lycopene encapsulation and application
Xin Yuan1, Yaping Dai1, Jiajia Zhao1
1College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100083, China.
Abstract:
Lycopene's instability under environmental stresses limits applications. Here, pea legumin amyloid fibrils (PLAFs) stabilize high internal phase emulsions (HIPEs) for encapsulating lycopene. PLAFs were fabricated by heating 15 mg/mL protein for 12 h, affording fibrils with an average length of 664.80 nm and a diameter of 4.89 nm. HIPEs stabilized with 8 mg/mL PLAF displayed the smallest droplets (44.58 μm), dense packing and the highest gel strength. After the addition of 0.05 wt% lycopene, HIPEs stabilized with 8 mg/mL PLAF achieved a balance between maximizing lycopene content and maintaining acceptable stability, with lycopene retention rates reaching 66.28% after 6 h UV, exceeding 80% after 6 h at 90 °C or with Fe3+, markedly outperforming lycopene in oil. Lip balms incorporating the lycopene-loaded HIPE matched commercial lip balms in rheology, texture and sensory attributes. PLAF-stabilized HIPEs thus offer a sustainable, effective carrier to enhance lycopene stability and broaden its use.
