Fabrication of nanoemulsion stabilized by high-pressure modified soy protein isolate-genistein for the encapsulation of lutein

In this study, we evaluated the interaction between high-pressure homogenization modified soybean isolate protein (HSPI) and genistein (GE), and constructed nanoemulsions for the co-encapsulated of GE and lutein using HSPI-GE as emulsifier. SPI formed complexes with GE mainly through hydrophobic interactions, and high-pressure homogenization treatment improved the interaction between SPI and GE. When the homogenization pressure was 120 MPa, the emulsification activity and emulsion stability indexes of HSPI-GE reached 196.71 m2g-1 and 237.98min, and the zeta potential of HSPI-GE nanoemulsion was −34.15 mV. Additionally, the encapsulation efficiency of HSPI-GE nanoemulsion was up to 93.88% and its storage stability was up to 66.01% after 20 d of storage. The HSPI-GE nanoemulsions achieved slow release of co-encapsulated GE and lutein and improved their bioaccessibility to 74.47% and 80.46% in in vitro simulated digestion. This work provides a theoretical basis for further studies on the application of HSPI-GE in lutein delivery systems.