Fabrication and stability of carotenoids-loaded emulsions stabilized by soy protein isolate

In this research, the influence of system composition and preparation conditions on the physical properties of carotenoids-loaded emulsions fabricated by high pressure microfluidizer were studied. Furthermore, the main factors that influenced the degradation of carotenoids in the emulsions were evaluated. The soy protein isolate-stabilized emulsions (about 200-300nm) fabricated by high pressure microfluidics were stable after 30 days storage at 4 degrees C and pH 7. The high temperature storage could speed up the degradation of carotenoids in emulsions. Soy protein isolate-stabilized emulsions could more effectively inhibit the degradation of carotenoids when compared with that stabilized by small molecular emulsifier. The V(E)and EDTA also had certain inhibitory effect on the degradation of carotenoids. The designed delivery systems provide useful information for application in food products.