Fabrication of canola oil-based Pickering emulsions using extracted fava bean protein isolates as the stabilizer for the delivery of bioactive molecules

Abstract: Plant derivatives are in demand for their environment benign nature and sustainable development aspects. The aim of this work was to optimize the use of extracted fava bean (FB, 0-40%) protein for the development of Pickering emulsion (PE) using Canola oil (CO, 5-30%) (FCPE). Box–Behnken response surface design was implemented to evaluate the impact of experimental parameters (Ultrasonication power & time) on the particle size (Ps) and zeta potential (Zp). The spherical geometry (150-300 nm) decorated with FB nanoparticles (20-40 nm) at the interface and surface morphology of FCPE were determined by TEM, STEM, and SEM analysis. The probable functional distribution in FCPE was elucidated using FT-IR spectroscopy. Interestingly, a lowering of Ps was observed with increasing FB till a certain concentration, for fixed (30%) lipid-content. Although specific trend was not observed Zp value that was ranging from -7 to -32 eV, but it supports the overall stability of the system. The excellent stability of FCPE was further studied for a duration of three weeks without/ with 100 mM NaCl solution at 4 ^oC by measuring the Ps (coalescence stability). The optimum composition was selected based on Ps (200 nm) and Zp (< -20 eV) for encapsulation and release studies of resveratrol (Res). The encapsulation efficiency, release kinetics, and stability of Res in FCPE was established through UV-Vis, FTIR, DSC, and HPLC techniques. These emulsion systems are green, vegan friendly, and have great potential in food industry for the delivery of essential bioactive molecules.