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April 26, 2026Food & Function0 citationsOpen Access

Plant-protein Stabilized Emulsions as β-carotene Delivery Systems: Colloidal Stability and Behaviour during in vitro Digestion Conditions

MRMohsen RamezaniMRMarga Amengual RamonLSLaura Salvia-Trujillo

Key Points

  • This research aims to explore how different pH levels affect the stability of emulsions using plant proteins to deliver beta-carotene.
  • Tested plant-protein emulsions at pH levels of 3.0 and 7.0.
  • Analyzed physicochemical properties under in vitro digestion conditions.
  • Assessed the colloidal stability of the emulsions over time.
  • Emulsions exhibited higher stability at pH 7.0 compared to pH 3.0.
  • Beta-carotene release improved under in vitro digestion conditions at higher pH levels.
  • Physicochemical characteristics correlated with emulsifying properties influenced by pH.

Abstract

Plant proteins offer a promising clean-label alternative to synthetic surfactants, but their emulsifying properties are strongly dictated by pH. This study investigates how pH (3.0 and 7.0) governs the physicochemical...

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Cite This Study

Ramezani et al. (2026) studied this question.

synapsesocial.com/papers/69edacbd4a46254e215b47b7https://doi.org/10.1039/d5fo05533d
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