A simple and green approach was developed to produce a novel nanogel via self-assembly of modified soy protein and dextran, to efficiently deliver riboflavin. First, modified soy protein was prepared by heating denaturation at 60 °C for 30 min or Alcalase hydrolysis for 40 min. Second, modified soy protein was mixed with dextran and ultrasonicated for 70 min so as to assemble nanogels. The modified soy protein-dextran nanogels were characterized by Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) and ζ-potential studies to confirm the formation of NGs. Transmission electron microscopy (TEM) revealed the NGs to be spherical with core-shell structures, in the range of 32–40 nm size. The nanogels were stable against various environmental conditions. Furthermore, the particle size of the nanogels hardly changed with the incorporation of riboflavin. The encapsulation efficiency of nanogels was found to be up to 65.9% at a riboflavin concentration of 250 μg/mL. The nanogels exhibited a faster release in simulated intestine fluid (SIF) compared with simulated gastric fluid (SGF). From the results obtained it can be concluded that modified soy protein-dextran nanogels can be considered a promising carrier for drugs and other bioactive molecule delivery purposes.

Aim: To design novel emulsifiers with the ability to improve the storage and digestion stability of curcumin emulsions, besides to investigate the influence of phenolic acids types on the emulsify ability of soy protein-pectin-phenolic acids complexes obtained by ultrasonication. Methods: The ternary complexes were characterized by particle size, morphology, zeta potential, X-ray diffraction, Fourier transform infrared and fluorescence spectroscopy. Additionally, changes in droplet size, charge, and microstructure were monitored as quantitative stability index of curcumin emulsions. Results: Phenolic acid types significantly affected the formation of ternary complexes. Soy protein-pectin-ferulic acid complex (S-P-F) stabilized curcumin emulsion had the best emulsifying property, followed by soy protein-pectin- ellagic acid (S-P-E), and soy protein-pectin-tannic acid complexes (S-P-T). Moreover, S-P-F emulsion was found to retain efficiently cucumin within 30 days storage (77.35%) and simulated gastrointestinal tract (64.09%). Conclusion: protein-polysaccharide -phenolic acids emulsions are effective oral delivery systems for hydrophobic bioactives.

There is still the dearth of reports of jackfruit filum pectin-based nanoparticles as the Pickering emulsifiers with respect to the applications in foods, cosmetics and medicines. So we fabricated soy protein-jackfruit filum pectin nanoparticles (SPP) by photocatalysis as Pickering emulsifier. Jackfruit filum pectin exhibited lower yield (17.31%), degree of methoxylation (15.53%), but higher galacuronic acid content (74.22%). A strong linkage between pectin and soy protein was formed by photocatalysis. The conjugated polymer could self-assemble into compact near globular nanoparticle. The mean size of SPP was larger than that of soy protein nanoparticles but smaller than that of soy protein-pectin complex without photocatalysis. Besides, the zeta potential of SPP was −33.8 mV, significantly lower than that of soy protein nanoparticles but higher than that of control sample, further confirming that SPP surfaces were completely covered with pectin molecules. Compared with control sample, the three-phase contact angle increased from 42.7 to 90.6°, indicated that SPP could be developed as effective Pickering emulsifiers. The emulsions stabilized by SPP exhibited high thermal stability and excellent salt tolerance as well as good freeze-thaw stability in comparison with emulsions covered with control sample. These findings would provide a potential way of producing effective Pickering emulsifier.GRAPHICAL ABSTRACT