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Updated: Aug 8, 2026
In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
Published on: November 18, 2022
Interactions mechanisms decoding of macadamia protein isolate-procyanidins dimer complexes and synergistic effect for
Tingting Chen1, Zhipan Wang2, Mingfeng Fang1
1South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences; Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs; Key Laboratory of Postharvest Physiology and Technology of Tropical Horticultural Products of Hainan Province, Zhanjiang 524091, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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Macadamia protein isolate (MPI) is a promising plant-based protein but its poor emulsifying functionality limits broader applications. This study investigated the interaction mechanisms between MPI and procyanidin dimer (PA2) and their synergistic effect on the stabilization of high internal phase Pickering emulsions (HIPPEs). Spectroscopic and physicochemical analyses demonstrated that MPI and PA2 formed complexes through a spontaneous binding process mainly driven by hydrogen bonding, accompanied by hydrophobic interactions. These interactions induced notable conformational changes in MPI, leading to a reduced particle size, enhanced surface charge, and modified hydrophobicity. Moreover, MPI-PA2 complexes significantly enhanced interfacial activity by efficiently adsorbing at the oil-water interface. Consequently, HIPPEs stabilized by the complexes exhibited smaller droplet sizes, improved physical stability, and superior viscoelastic properties. Overall, this work highlights the potential of MPI-PA2 complexes as a promising bio-based emulsifier and functional delivery system, providing new insights into the value-added utilization of plant proteins in food applications.
