A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Soy proteins are a good source of essential amino acids, whereas anthocyanins are known to possess significant beneficial biological activity, such as anti-inflammatory, and antioxidative properties. In combination, these two groups of compounds could be an excellent source on the utilization of nutrients in supplemental sources. The present work describes the feasibility of using soy protein isolate (SPI) and anthocyanins (ACN) to fabricate a novel Pickering emulsion stabilized by SPI-ACN complex nanoparticles. SPI and ACN were covalently bonded in the nanoparticles. The properties of the nanoparticles were investigated using particle size, zeta-potential, surface hydrophobicity, and antioxidant capacity analyses. The emulsion stability, oxidative stability, in vitro gastrointestinal digestive behavior, and microstructure of the fabricated Pickering emulsion were also characterized. Results indicated that the Pickering emulsion exhibits unique characteristics, including extraordinary emulsion stability, improved oxidative stability, and resistance to in vitro digestion. These findings would be of importance in the designing of Pickering emulsions stabilized by protein-polyphenol nanoparticles with aims of simultaneously delivering nutrients associated with health benefits.