Nanoemulsion carrier based on rice bran protein to improve the stability and bioavailability of quercetin
By: Date: 2021-04-08 Categories: foodtechnology Tags: ,
  Nanoemulsion is a thermodynamically unstable colloidal dispersion, composed of two immiscible liquids, and the droplet size ranges from 20 to 200 nm. Nanocapsule technology can enhance the water solubility, thermal stability, gastrointestinal stability and oral bioavailability of biologically active compounds. Rice bran protein (RBP) is a high-quality vegetable protein composed of albumin, globulin, glutamine and propylamine, with a digestibility rate of up to 90%. RBP also contains higher lysine content than other plant proteins, and its nutritional value is equivalent to that of eggs and milk. The research is to prepare stable rice bran protein nanoemulsions (RBP NEs), load quercetin (QE) and improve its bioavailability and cell permeability. This work provides a certain scientific theoretical basis for plant protein as a carrier to transport active substances, and has broad application prospects in food processing and other industries.
  Related research results were published in Food Hydrocolloids with the title”Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin”. Associate Professor He Rong is the corresponding author. This research was funded by a national key research and development project.
   link to the original text:https://doi.org/10.1016/j.foodhyd.2020.106042