Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery.

This study aimed to prepare soy protein isolate-xanthan gum complexes (SPI-XG) at pH 7.0 and as emulsifiers to prepare Pickering emulsions for delivering quercetin (Que). The results showed that SPI-XG exhibited a gel network structure in which protein particles were embedded. Fourier transform infrared spectroscopy (FTIR) and molecular docking elucidated that SPI-XG formed through hydrogen bonding, hydrophobic, and electrostatic interactions. Three-phase contact angle (θo/w) of SPI-XG approached 90° with biphasic wettability. SPI-XG adsorbed at the oil-water interface to form an interfacial layer with a gel network structure, which prevented droplet aggregation. Following in vitro simulated digestion, Que displayed higher bioaccessibility in SPI-XG stabilized Pickering emulsions (SPI-XG PEs) than SPI stabilized Pickering emulsions. In conclusion, SPI-XG PEs were a promising system for Que delivery. [Display omitted] • SPI-XG was used to stabilize Pickering emulsions for quercetin delivery. • SPI-XG was formed by hydrogen bonding, hydrophobic, and electrostatic interactions. • Gel network structure maintained SPI-XG Pickering emulsions stability. • SPI-XG Pickering emulsions showed higher quercetin bioaccessibility. [ABSTRACT FROM AUTHOR]