Hesperidin encapsulation in mung bean isolate protein-dextran conjugate-stabilized nanoemulsions: Preparation and characterization

Encapsulation and protection of hesperidin (HES) in mung bean protein isolate (MPI)-dextran (DX) conjugate-stabilized nanoemulsions (MDC NEs) were investigated in this study. The degree of grafting of MDC prepared by a dry-heating method reached 39.70 % ± 0.01 % under the optimal conditions of MPI/DX mass ratio 1:2.3, reaction temperature 58.8 °C, and reaction time 4 d. Moreover, the analyses of Fourier infrared spectroscopy, intrinsic fluorescence spectroscopy, surface hydrophobicity, and thermal stability further confirmed the covalent grafting of dextran onto MPI molecules. When encapsulated in MDC NEs at 80 MPa for three times by high-pressure homogenization, the encapsulation efficiency and loading capacity of HES were 63.62 % ± 0.01 % and 0.40 ± 0.00 g/g, respectively. The encapsulated HES exhibited higher antioxidant activity and stronger light and storage stability than the free HES. Additionally, the incorporation of HES inhibited the formation of lipid peroxides in the nanoemulsions. The findings suggest that glycosylation combined with high-pressure homogenization is an effective strategy for enhancing the stability of MPI-based emulsions and improving their encapsulation of HES. This study provides a promising approach for the development of innovative food and beverage products based on MPI emulsions or new materials for encapsulating fat-soluble bioactive compounds. • Mung bean protein isolate-dextran conjugate-stabilized nanoemeulsions were prepared. • Emulsion-encapsulated HES exhibited higher antioxidant activity than free HES. • Emulsion-encapsulated HES exhibited enhanced photostability and storage stability. • HES effectively inhibited the formation of unsaturated peroxides in the emulsion.