The stability and digestibility of food emulsions are affected by the various sources and structural characteristics of emulsifiers. Chitosan, Arabia gum, soy protein isolate (SPI), and soybean protein isolate-phosphatidylcholine (SPI-PC) were used as natural emulsifiers in this study, and a 10 % (v/v) MCT oil phase (containing 10 methyl g/mL benzyl isothiocyanate (BITC)) was used for the preparation of oil in water nanoemulsions. The stability of nanoemulsions and their in vitro digestion characteristics were determined using dynamic light scattering, scanning electron microscopy, differential scanning calorimetry, and ultraviolet-visible spectrophotometry. The average particle size and potential of chitosan and Arabia gum nanoemulsion changed significantly under extreme environmental conditions, and their stability was poor. SPI-PC nanoemulsion exhibited a more stable transport system. The type of emulsifier has a significant effect on the release of free fatty acids and BITC digestibility. SPI-PC nanoemulsion have higher BITC bioavailability when compared to other emulsifiers. The results showed that natural emulsifiers could stabilize the emulsion, but there was a significant difference in their stability. The SPI-PC composite emulsifier could produce a nanoemulsion that is relatively stable, safe, and high in bioavailability.

食品乳化剂的稳定性和消化率受乳化剂的各种来源和结构特征的影响。本研究使用壳聚糖、阿拉伯胶、大豆分离蛋白 (SPI) 和大豆分离蛋白-磷脂酰胆碱 (SPI-PC) 作为天然乳化剂，10% (v/v) MCT 油相（含 10 甲基克/ mL 异硫氰酸苄酯 (BITC)) 用于制备水包油纳米乳液。纳米乳剂的稳定性及其体外稳定性使用动态光散射、扫描电子显微镜、差示扫描量热法和紫外-可见分光光度法测定消化特性。壳聚糖和阿拉伯胶纳米乳的平均粒径和电位在极端环境条件下发生显着变化，稳定性较差。SPI-PC 纳米乳液表现出更稳定的传输系统。乳化剂的种类对游离脂肪酸的释放和BITC的消化率有显着影响。与其他乳化剂相比，SPI-PC 纳米乳液具有更高的 BITC 生物利用度。结果表明，天然乳化剂可以稳定乳液，但它们的稳定性存在显着差异。SPI-PC复合乳化剂可以生产出相对稳定、安全、