Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles

The conjugation between protein and flavonoid under pH 7.0 has been fabricated causing in the conformational of protein structure. The hybrid particles provide a long-term emulssion stability.

This work had been done on the formation and characterization of plant-based hybrid particles composed of potato protein (PoP) and quercetin (QC), and the application for Pickering stabilization. The conjugation between protein and flavonoid provides dual functionalities to deliver both macronutrients and bioactive components in a single matrix, as well as showing excellent antioxidant properties initiated at the interface. We reported the changes in structural and physicochemical properties of PoP after conjugation with QC under natural condition (pH 7.0). We also represented these hybrid particles characteristics, and Pickering emulsions revealed a long-term stability which had the feasibility to employ these biocompatible particles for colloidal products.