Evaluation of the encapsulation capacity of nervous acid in nanoemulsions obtained with natural and ethoxylated surfactants

Abstract Nervonic acid (NA) has considerable potential for promoting brain development, but its utilization is limited attributed to its poor water solubility. Novel NA-loaded nanoemulsions (NA-NEs) were fabricated with planted-based soybean protein isolates (SPI), compared with whey protein isolates and Tween 20. The impact of emulsifiers on NA-NEs properties and stabilities was evaluated. Emulsions formulated with 0.5 mg/mL nervonic acid and 1.5 wt% SPI under pressure (120 MPa, 5 cycles) contained nano-scale droplets and considerable rheologic properties. The oil droplets were spherical and encapsulated within the emulsions, evidenced by atomic force microscope and confocal laser scanning microscopy. SPI-emulsions were stable under thermal treatment, NaCl concentrations, storage at 4 °C (30 days), and multiple scattering experimental conditions. SPI behaved similarly to the other two emulsifiers under the studied conditions. These findings demonstrate that SPI is a promising plant-based emulsifier for applications in nervonic acid-fortified food.