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. We investigated the stability of SBFO nanoemulsion in different environments, including salinity (0-200mM), pH (3-9), temperature (20-80 ℃ ) and storage time (4 weeks). The protein-stabilized SBFO nanoemulsions of particle size showed no significantly change in various environmental, which demonstrated it has superior performance. The safety of the prepared nanoemulsion was evaluated by cytotoxicity (MTT) method and the results showed non-toxic to normal human embryonic kidney cells (HEK 293T).