Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation.

ABSTRACT: The production of biologically active molecules or the addition of new bioactive ingredients in foods, thereby producing functional foods, has been improved with nanoemulsion technology. In this sense, the aim of this work was to develop nanoemulsified beverages as potential candidates for the encapsulation of bioactive compounds, whose integrity and release across the intestinal tract are controlled by the structure and stability of the interfaces. To achieve this, firstly, a by-product rich-in protein has been evaluated as a potential candidate to act as an emulsifier (chemical content, amino acid composition, solubility, ζ-potential and surface tension were evaluated). Later, emulsions with different soy protein isolate concentrations (0.5, 1.0, 1.5 and 2.0 wt%), pH values (2, 4, 6 and

SUBMITTER: Castro-Criado D 

PROVIDER: S-EPMC9914127 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature