Protein stabilized seabuckthorn fruit oil Nanoemulsion：Preparation, characterization and performance research

Protein-stabilized nanoemulsion was successfully prepared by ultrasound-assisted method under optimal ultrasound conditions, so as to improve the defects of sea buckthorn fruit oil (SBFO) and increase its bioavailability. This paper investigated the performance of nanoemulsion obtained by sodium caseinate (SC) and whey glycoprotein (WGP) at different concentrations, including polymer dispersity index (PDI), particle size, zeta potential (ZP). The SBFO nanoemulsion prepared under the optimal concentration of protein has good microstructure and rheological properties. Under different temperature (20–80 °C), pH (3–9), salinity (50–200 mM) and storage time (4 weeks), the performance of SBFO nanoemulsion has been measured to prove that SBFO nanoemulsion can maintain stable state in most cases. The safety of the SBFO nanoemulsion was evaluated by cytotoxicity (MTT) method and the results showed non-toxic to normal human embryonic kidney cells (HEK 293T).