Emulsion technology is a suitable way of encapsulating, protecting and releasing hydrophobic bioactive compounds for application in food industries, but they are thermodynamically unstable systems. Good results have been achieved for emulsions stabilized by protein-polysaccharide complexes subjected to high-pressure homogenization. Improved stabilization of oil-in-water emulsions results from electrostatic complexes formed between proteins and polysaccharides at pH lower than the protein isoelectric point, which adsorb at the oil-water interface. In addition, polysaccharides contribute to emulsion stability by increasing viscosity of the continuous phase. The aim of this work is to investigate the production of carotenoid-rich buriti oil emulsions using soy protein isolate and high-methoxyl pectin as stabilizers.

中文翻译：

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Buriti 油乳液受大豆分离蛋白/高甲氧基果胶比例、油含量和均质压力的影响。

乳液技术是封装、保护和释放疏水性生物活性化合物的合适方法，适用于食品工业，但它们是热力学不稳定的系统。经高压均质化的蛋白质-多糖复合物稳定的乳状液已经取得了良好的效果。改进的水包油乳液稳定性是由于蛋白质和多糖在低于蛋白质等电点的 pH 值下形成的静电复合物，其吸附在油水界面。此外，多糖通过增加连续相的粘度有助于乳液稳定性。这项工作的目的是研究使用大豆分离蛋白和高甲氧基果胶作为稳定剂生产富含类胡萝卜素的布瑞提油乳剂。