Nervonic acid (NA) has considerable potential for promoting brain development, but its utilization is limited attributed to its poor water solubility. Novel NA-loaded nanoemulsions (NA-NEs) were fabricated with planted-based soybean protein isolates (SPI), compared with whey protein isolates and Tween 20. The impact of emulsifiers on NA-NEs properties and stabilities was evaluated. Emulsions formulated with 0.5 mg/mL nervonic acid and 1.5 wt% SPI under pressure (120 MPa, 5 cycles) contained nano-scale droplets and considerable rheologic properties. The oil droplets were spherical and encapsulated within the emulsions, evidenced by atomic force microscope and confocal laser scanning microscopy. SPI-emulsions were stable under thermal treatment, NaCl concentrations, storage at 4 °C (30 days), and multiple scattering experimental conditions. SPI behaved similarly to the other two emulsifiers under the studied conditions. These findings demonstrate that SPI is a promising plant-based emulsifier for applications in nervonic acid-fortified food.

神经酸（NA）在促进大脑发育方面具有相当大的潜力，但由于其水溶性差，其利用受到限制。与乳清蛋白分离物和吐温 20 相比，使用基于植物的大豆分离蛋白 (SPI) 制造了新型负载 NA 纳米乳液 (NA-NE)。评估了乳化剂对 NA-NE 特性和稳定性的影响。在压力（120 MPa，5 个循环）下用 0.5 mg/mL 神经酸和 1.5 wt% SPI 配制的乳液包含纳米级液滴和相当大的流变特性。原子力显微镜和共聚焦激光扫描显微镜证实了油滴呈球形并包裹在乳液中。SPI 乳液在热处理、NaCl 浓度、4°C 储存（30 天）和多重散射实验条件下是稳定的。在研究条件下，SPI 的行为与其他两种乳化剂相似。这些发现表明 SPI 是一种很有前途的植物性乳化剂，可用于神经酸强化食品。