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<p>Bovine serum albumin (BSA) is an animal globular protein widely employed in emulsion-based formulations, such as food products. However, non-animal proteins have recently emerged as potential sustainable alternatives. Phycocyanin (PC), a protein derived from algae, is non-toxic and biocompatible. In this study, nanoemulsions containing chia oil were formulated using BSA, PC, and their 1:1 mixture as stabilizers. The Z-potential of protein solutions was determined at pH 2.5 and 4, surface tension and interfacial rheology were measured to assess interfacial properties, and emulsions were prepared using rotor–stator homogenization followed by microfluidization. The droplet size distribution, rheological behaviours, and physical stability (Turbiscan Stability Index) were evaluated, and pectin was incorporated at different concentrations to improve stability. Z-potential measurements indicated that pH 2.5 was optimal for protein stability. At this pH, PC and the protein mixture exhibited a more structured interface than BSA alone. Microfluidized emulsions stabilized with the mixture showed the smallest droplet size (150&#xa0;nm) and moderate polydispersity (span = 2.48). The primary destabilization mechanism was creaming, which was mitigated by adding pectin; concentrations of 7.5–10&#xa0;wt.% produced more structured systems, increased viscosity, and reduced instability. These findings highlight the potential of combining BSA and PC for developing stable and sustainable chia oil nanoemulsions.</p>

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Sustainable stabilization of microfluidized chia oil nanoemulsions by mixed proteins

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年8月26日

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  • Jenifer Santos,
  • Mercedes Jiménez-Rosado,
  • Luis A. Trujillo-Cayado,
  • Alberto Romero

摘要

Bovine serum albumin (BSA) is an animal globular protein widely employed in emulsion-based formulations, such as food products. However, non-animal proteins have recently emerged as potential sustainable alternatives. Phycocyanin (PC), a protein derived from algae, is non-toxic and biocompatible. In this study, nanoemulsions containing chia oil were formulated using BSA, PC, and their 1:1 mixture as stabilizers. The Z-potential of protein solutions was determined at pH 2.5 and 4, surface tension and interfacial rheology were measured to assess interfacial properties, and emulsions were prepared using rotor–stator homogenization followed by microfluidization. The droplet size distribution, rheological behaviours, and physical stability (Turbiscan Stability Index) were evaluated, and pectin was incorporated at different concentrations to improve stability. Z-potential measurements indicated that pH 2.5 was optimal for protein stability. At this pH, PC and the protein mixture exhibited a more structured interface than BSA alone. Microfluidized emulsions stabilized with the mixture showed the smallest droplet size (150 nm) and moderate polydispersity (span = 2.48). The primary destabilization mechanism was creaming, which was mitigated by adding pectin; concentrations of 7.5–10 wt.% produced more structured systems, increased viscosity, and reduced instability. These findings highlight the potential of combining BSA and PC for developing stable and sustainable chia oil nanoemulsions.