Food and Fermentation Industries >

2025 , Vol. 51 >Issue 8: 241 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040088

Characterization and stability of limonin-loaded double-protein high intrinsic emulsions

  • LIANG Xinfu ,
  • ZENG Zezheng ,
  • DAI Ziru ,
  • CAI Qiuxing ,
  • DONG Qingliang
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  • 1(Food Engineering College, Beibu Gulf University, Qinzhou 535000, China)
    2(Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou 535000, China)
    3(College of Light Industry and Food Engineering, Guangxi University, Nanning 530000, China)

Received date: 2024-06-03

  Revised date: 2024-07-02

  Online published: 2025-05-28

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Abstract

Limonin has a variety of physiological activities, but its poor structural stability limits the wide application of limonin.To improve the structural stability of limonin, a high intrinsic emulsion loaded with limonin was prepared using whey protein-zein composite nanoparticles as stabilizers for high intrinsic emulsions, and the emulsions were characterized to further explore the effect of emulsion loading on the structural stability of limonin.Results showed that with the increase of the mass of zein, the particle size of the high intrinsic emulsions of the two-protein complex loaded with limonin showed a trend of first decreasing and then increasing, the results of laser confocal microscopy also confirmed the variation of particle size, and the minimum values of D(2,3) and D(4,3) of the emulsion were (13.55±2.02) μm and (136.13±0.93) μm, respectively.The emulsion exhibited a pseudoplastic flow behavior and formed a gel-like network structure dominated by elasticity.In addition, the emulsion also had good thermal stability, light stability, and storage stability, and the highest retention rates of limonin under heat treatment and light treatment were (93.46±0.68)% and (76.47±0.95)%, respectively, which improved the thermal stability and light stability of limonin.The results of this study can provide a theoretical basis for the further development and application of limonin.

Key words： limonin; double-protein nanoparticles; high intrinsic emulsion; stability

Cite this article

LIANG Xinfu , ZENG Zezheng , DAI Ziru , CAI Qiuxing , DONG Qingliang . Characterization and stability of limonin-loaded double-protein high intrinsic emulsions[J]. Food and Fermentation Industries, 2025 , 51(8) : 241 -248 . DOI: 10.13995/j.cnki.11-1802/ts.040088

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