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    Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals

    Year: 2010

    Journal: Journal of agricultural and food chemistry, 2010, 58 (19), pp 10653–10660, 20111221

    Authors: Francesco Dons*†, Beatrice Senatore‡, Qingrong Huang§, and Giovanna Ferrari†‡

    Organizations: † Department of Chemical and Food Engineering, University of Salerno, Fisciano (SA) 84084, Italy, ‡ ProdAl Scarl, University of Salerno, Fisciano (SA) 84084, Italy, and § Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901

    A novel pea protein-based emulsifier was used in the production of oil in water (O/W) nanoemulsions. The regions of kinetically stabilized O/W emulsions were individuated in a pseudoternary diagram containing different pea protein, sunflower oil, and water fractions. The stable O/W emulsion region was widened by the addition of NaCl to the aqueous phase or, to a more significant extent, by high pressure homogenization (HPH) processing. The HPH treatment caused the formation of very fine emulsions in the nanometric range (<200 nm), with extremely high stability over time. HPH treatment affected the protein properties, resulting in a reduced water surface tension. Changes in protein structure, which were characterized by light scattering and SDS-PAGE, suggest the occurrence of the disruption of disulfide bonds, thus changing the exposition and availability of hydrophobic groups.