Modulation of rapeseed protein nanoparticles by interaction with chitosan: Enhancing the physical stability, antioxidant activity and β-carotene slow-release properties of Pickering emulsion

This study aimed to investigate the physical stability, oxidation, digestibility and β-carotene sustained-release properties of Pickering emulsions stabilized by rapeseed protein (RP) complexed with chitosan (CS). The results showed that adding CS to RP decreased the RP mean particle size from 3575.0 to 130.9 nm, increased its zeta-potential from 29.6 to 41.4 mV, changed its tertiary structure, and enabled its uniform dispersion. Additionally, CS addition improved RP interfacial properties at air/water and oil/water interfaces, thereby enhancing its emulsification activity and stability. Rheological property analysis exhibited that RP/CS complex had a smaller storage modulus (G′) and loss modulus (G") as well as a higher apparent viscosity. Moreover, the RP/CS complex stabilized emulsions showed a smaller average particle size of 100–1500 nm, a higher zeta-potential of 58–66 mV and better physical stability, thus better tolerating environmental factors such as time, temperature and salt ions. Furthermore, the RP/CS complex stabilized emulsions showed better antioxidant properties with a lower peroxide value (POV) and thiobarbituric acid reactant value (TBARS). Finally, the RP/CS complex emulsions exhibited better antidigestive stability and could slow down the β-carotene release rate. These results provide a theoretical basis for the application of RP/CS complex as a new food emulsifier in the nanocolloid transport system. [Display omitted] •Adding chitosan (CS) made rapeseed protein (RP) more uniform and stable in water.•CS addition improved RP interfacial tension and increased its emulsifying property.•RP/CS complex prevented emulsion stratification and improved its physical stability.•RP/CS complex reduced oil droplets oxidation rate during accelerated oxidation.•RP/CS complex could slow down β-carotene release rate as a stabilizer.