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<p>Mangosteen pericarp extract comprises <i>α</i>-mangostin, an antioxidant that can deteriorate due to environmental and chemical factors. Encapsulation via a nanoemulsion delivery system can assist in retaining the stability and bioactivities of this sensitive compound. Nanoemulsions were created by emulsifying an optimum dried mangosteen pericarp extract (ODMPE) with food-grade emulsifiers, pea protein isolate (PPI), and soluble soybean polysaccharide (SSPS). A high-speed homogeniser (HSH), combined high-speed homogeniser-ultrasonic processor (HSH-USP), combined high-speed homogeniser-ultrasonic processor-microfluidiser (HSH-USP-MF), and combined high-speed homogeniser-microfluidiser (HSH-MF) were employed to evaluate the synergistic effects on the particle size measurements, such as droplet size, polydispersity index (PDI) and zeta potential, and antioxidant activities (IC<sub>50</sub> values) of the nanoemulsions. The chosen nanoemulsions were assessed for storage stability based on particle size measurements and antioxidant stability, followed by further characterisation of emulsions through pH measurement, morphological imaging, and&#xa0;infrared spectroscopy. The combined HSH-USP-MF method using PPI at pH 6 and 7 successfully produced emulsions with nanometre-sized droplets (296–336&#xa0;nm), low PDI values (0.36–0.41), favourable repulsion charges (− 34.77 to − 39.57&#xa0;mV), and high antioxidant activity (134.5–149.0&#xa0;µg/mL). Unencapsulated ODMPE (76.5 ± 5.3&#xa0;µg/mL) and <i>α</i>-mangostin (73.2 ± 3.0&#xa0;µg/mL) had almost two-fold stronger antioxidant activity than encapsulated ODMPE. However, unencapsulated ODMPE fully deteriorated, while the antioxidant activities of encapsulated ODMPE remained stable after storage. PPI showed a greater capacity at pH 7 to preserve the particle size properties and antioxidant stability of nanoemulsions than at pH 6 during the storage period. The synergistic interaction within ODMPE, PPI, and SSPS in nanoemulsions provides an effective delivery system for developing stable antioxidant-enriched functional foods and nutraceuticals.</p>

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Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide

  • 期刊论文

  • 发表日期：

    2025年4月28日

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  • Nor Azizah Mohammad,
  • Dayang Norulfairuz Abang Zaidel,
  • Jayanant Iemsam-arng,
  • Onuma Unger,
  • Ida Idayu Muhamad,
  • Harisun Yaakob,
  • Mariani Abdul Hamid

摘要

Mangosteen pericarp extract comprises α-mangostin, an antioxidant that can deteriorate due to environmental and chemical factors. Encapsulation via a nanoemulsion delivery system can assist in retaining the stability and bioactivities of this sensitive compound. Nanoemulsions were created by emulsifying an optimum dried mangosteen pericarp extract (ODMPE) with food-grade emulsifiers, pea protein isolate (PPI), and soluble soybean polysaccharide (SSPS). A high-speed homogeniser (HSH), combined high-speed homogeniser-ultrasonic processor (HSH-USP), combined high-speed homogeniser-ultrasonic processor-microfluidiser (HSH-USP-MF), and combined high-speed homogeniser-microfluidiser (HSH-MF) were employed to evaluate the synergistic effects on the particle size measurements, such as droplet size, polydispersity index (PDI) and zeta potential, and antioxidant activities (IC50 values) of the nanoemulsions. The chosen nanoemulsions were assessed for storage stability based on particle size measurements and antioxidant stability, followed by further characterisation of emulsions through pH measurement, morphological imaging, and infrared spectroscopy. The combined HSH-USP-MF method using PPI at pH 6 and 7 successfully produced emulsions with nanometre-sized droplets (296–336 nm), low PDI values (0.36–0.41), favourable repulsion charges (− 34.77 to − 39.57 mV), and high antioxidant activity (134.5–149.0 µg/mL). Unencapsulated ODMPE (76.5 ± 5.3 µg/mL) and α-mangostin (73.2 ± 3.0 µg/mL) had almost two-fold stronger antioxidant activity than encapsulated ODMPE. However, unencapsulated ODMPE fully deteriorated, while the antioxidant activities of encapsulated ODMPE remained stable after storage. PPI showed a greater capacity at pH 7 to preserve the particle size properties and antioxidant stability of nanoemulsions than at pH 6 during the storage period. The synergistic interaction within ODMPE, PPI, and SSPS in nanoemulsions provides an effective delivery system for developing stable antioxidant-enriched functional foods and nutraceuticals.