Development of novel pea protein-based nanoemulsions for delivery of nutraceuticals

Francesco Donsì, Beatrice Senatore, Qingrong Huang, Giovanna Ferrari

Research output: Contribution to journalArticlepeer-review

101 Scopus citations


A novel pea protein-based emulsifier was used in the production of oil in water (O/W) nanoemulsions. The regions of kinetically stabilized O/W emulsions were individuated in a pseudoternary diagram containing different pea protein, sunflower oil, and water fractions. The stable O/W emulsion region was widened by the addition of NaCl to the aqueous phase or, to a more significant extent, by high pressure homogenization (HPH) processing. The HPH treatment caused the formation of very fine emulsions in the nanometric range (< 200 nm), with extremely high stability over time. HPH treatment affected the protein properties, resulting in a reduced water surface tension. Changes in protein structure, which were characterized by light scattering and SDS-PAGE, suggest the occurrence of the disruption of disulfide bonds, thus changing the exposition and availability of hydrophobic groups.

Original languageEnglish (US)
Pages (from-to)10653-10660
Number of pages8
JournalJournal of agricultural and food chemistry
Issue number19
StatePublished - Oct 13 2010

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


  • High pressure homogenization
  • Nanoemulsions
  • Pea proteins
  • Surface tension


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