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<p>In this work, oil-in-water (O/W) benzyl isothiocyanate (BITC) nanoemulsions (10% MCT) were prepared with four natural emulsifiers: chitosan, gum arabic, soybean protein isolate (SPI), and SPI-phosphatidylcholine (SPI-PC). We evaluated the effects of emulsifier type and concentration (0.25–4 wt%) on the nanoemulsions’ encapsulation efficiency, rheological behavior, stability, and antioxidant capacity. Results showed that at the same concentration, protein-based (SPI/SPI-PC) nanoemulsions had smaller particle size, higher absolute ζ-potential, and better encapsulation efficiency than polysaccharide-based (chitosan/gum arabic) counterparts. All four emulsifiers delivered the smallest particle size and highest encapsulation efficiency at 1 wt%, with SPI-PC nanoemulsion reaching 234.17 ± 1.27&#xa0;nm and 93.21 ± 2.27%, respectively. Confocal laser scanning microscopy (CLSM) confirmed SPI-PC nanoemulsion had smaller, uniform droplets, with the lowest Turbiscan Stability Index (TSI, 0.20 ± 0.01, excellent stability). It also showed the lowest viscosity and shear stress, and highest 1,1-diphenyl-2-picrylhydrazyl (DPPH, 71.60 ± 1.81%) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS<sup>+</sup>, 79.43 ± 2.40%) radical scavenging activity. These results confirm the SPI-PC complex forms a more efficient, stable emulsification system, providing support for developing natural food-grade emulsifiers and lipophilic bioactive delivery carriers.</p> Graphical Abstract <p></p>

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Optimization of benzyl isothiocyanate O/W BITC nanoemulsions using natural emulsifiers: impact on particle size, encapsulation efficiency, stability, and antioxidant properties

  • 期刊论文

  • 发表日期：

    2026年5月6日

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  • Bowen Yang,
  • Yaqi Tang,
  • Xinru Cao,
  • Tian Tian,
  • Lianzhou Z. Jiang

摘要

In this work, oil-in-water (O/W) benzyl isothiocyanate (BITC) nanoemulsions (10% MCT) were prepared with four natural emulsifiers: chitosan, gum arabic, soybean protein isolate (SPI), and SPI-phosphatidylcholine (SPI-PC). We evaluated the effects of emulsifier type and concentration (0.25–4 wt%) on the nanoemulsions’ encapsulation efficiency, rheological behavior, stability, and antioxidant capacity. Results showed that at the same concentration, protein-based (SPI/SPI-PC) nanoemulsions had smaller particle size, higher absolute ζ-potential, and better encapsulation efficiency than polysaccharide-based (chitosan/gum arabic) counterparts. All four emulsifiers delivered the smallest particle size and highest encapsulation efficiency at 1 wt%, with SPI-PC nanoemulsion reaching 234.17 ± 1.27 nm and 93.21 ± 2.27%, respectively. Confocal laser scanning microscopy (CLSM) confirmed SPI-PC nanoemulsion had smaller, uniform droplets, with the lowest Turbiscan Stability Index (TSI, 0.20 ± 0.01, excellent stability). It also showed the lowest viscosity and shear stress, and highest 1,1-diphenyl-2-picrylhydrazyl (DPPH, 71.60 ± 1.81%) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+, 79.43 ± 2.40%) radical scavenging activity. These results confirm the SPI-PC complex forms a more efficient, stable emulsification system, providing support for developing natural food-grade emulsifiers and lipophilic bioactive delivery carriers.

Graphical Abstract