Stability and digestibility of encapsulated lycopene in different emulsion systems stabilized by acid‐modified soybean lipophilic protein

BACKGROUND Owing to the harsh acidic environment of the stomach, acid‐resistant emulsion products have wide‐ranging applications in the food industry. Herein, natural soybean lipophilic protein (LP) was used to establish coarse emulsions, nanoemulsions, emulsion gels, and high internal phase Pickering emulsions (HIPPE) under acidic conditions. Furthermore, the carrying characteristics of the acid‐resistant emulsion system with lycopene were explored. RESULTS Comparisons of particle sizes, potentials, microstructures, and rheology of the four carrier systems revealed that HIPPE has a single particle‐size distribution, the largest zeta potential, and an elastic gel‐like network structure. Comparison of encapsulation rates indicated that HIPPE had the best effect on encapsulating lycopene, reaching approximately 90%. The pH stability, storage stability, and simulated in vitro digestion experiments showed that the four emulsions that were stable under acidic conditions had good acid resistance. Among them, the acid‐induced LP‐stabilized HIPPE had the best storage stability and superior compatibility with the harsh acidic environment of the stomach, which not only achieved the purpose of delaying the release of lipids but also conferred better protection to lycopene in the gastric tract; moreover, it achieved the best bioavailability. CONCLUSION LP‐stabilized HIPPE has the best stability and can yield better absorption and utilization of lycopene by the body. The results of this study are helpful for the development of acid‐resistant functional emulsion foods that are conducive to the absorption of lycopene. © 2022 Society of Chemical Industry.