Preparation And Biological Activity Of Soy Protein Isolate Based Aroma Packaging System

Aroma compounds are volatile organic compounds with special aroma.The essential oils,flavor,fragrance,and aroma products composed of the aroma compounds have penetrated into all aspects in daily life.However,aroma compounds are extremely volatile,with photosensitivity and heat sensitivity.The shortcomings of deodorized or degradation greatly affected the production,storage,transportation,production,and sales of aroma products.Thus,finding diverse wall materials has always been an urgent and difficult problem for the flavor and fragrance industry.Proteins are an important class of biological macromolecules and show great importance in food science.Soy protein is a plant protein with extremely high economic value and is widely used in food,light-chemical and pharmaceutical industries.Soy protein has good biological activity and amphiphilicity,making it an important emulsifier.Compared with inorganic or synthetic polymer solid particles,soy protein isolate nanoparticles are green,environmentally friendly and in line with the concept of sustainable development have become a potential stabilizer for Pickering emulsion.However,there were few reports at home and abroad on Pickering emulsion loaded aroma compounds stabilized by soy protein isolate and the derivatives.Not to mention the formation process,coating and release mechanism,and application prospects have not been thoroughly studied.Here in,Pickering emulsion stabilized with soy protein isolate and the derivatives were prepared at first.The formation mechanism of soy protein isolate and polyphenol complex was then discussed.Soy protein isolate-based aroma hydrocolloids were prepared with excellent abilities.First,to find the possibility of the stability of the soy protein-polyphenol complex for oil,the soy protein isolate-gallic acid complex was prepared to stabilize the soy oil.The particle size,ζ-potential,FT-IR,TEM,antioxidant ability,and antimicrobial was tested to evaluate the stability of the Pickering emulsion stabilized by soy protein isolate-gallic acid nanoparticle.The soy protein isolate-gallic acid nanoparticle showed antioxidant and antimicrobial ability with gallic acid dependence in 0.5-1.5 mg/m L gallic acid concentration,which provided these abilities to Pickering emulsion.Secondly,the effect of high molecular weight phenolic tannic acid addition on soy protein isolate-tannic acid complex was discussed.Soy protein isolate-tannic acid complex and nanoparticles were prepared,and the effects of nanoparticles on the thermal stability,oxidative stability and antibacterial ability of essential oil emulsions were studied.Pickering emulsion stabilized with soy protein isolate-tannic acid nanoparticle loaded with essential oils with a tannic acid concentration of 0.1-1.0 mg/m L showed good thermal and oxidative stability under multi-factor conditions,which is caused by the synergistic effect of antioxidant materials in the system.Pickering emulsion loaded with complex essential oil at 0.5-1.0 mg/m L showed excellent antibacterial activity and a slow-release effect.Finally,under the acidic conditions,the preparation of self-assembled soy protein isolatetannic acid@limonene microcomplex driven by hydrogen bonding was attempted.When the mass ratio of soy protein isolate to tannic acid was higher than 1:1,coral-like microcomplex with high encapsulation efficiency(41.35%)and high loading ratio(45.60%)could be successfully formed.The microcomplex showed great thermal stability,was a potential carrier for aroma compounds.In conclusion,the research revolves around soy protein isolate,polyphenols,and aromatic compounds.Soy protein isolate-polyphenol complexes were prepared through multiple chemical bond interactions and used in an aromatic compound delivery system.All these carriers have simple preparation processes,high aroma compound loading rates and good biological activity.It has excellent application prospects in the fields of daily chemicals and food.