ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1639554
Preparation, characterization, and application of camellianin A/soy protein isolate covalent complexes
Provisionally accepted
- 1Northwest A&F University, Yangling, China
- 2Henan Institute of Science and Technology, Xinxiang, China
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Alkaline-assisted processing facilitated the development of camellianin A (CA)-soy protein isolate (SPI) conjugates, with systematic characterization of polyphenol incorporation effects on macromolecular architecture and emulsion stabilization capacity. Multi-spectroscopic profiling confirmed CA-induced structural reorganization of SPI matrices, verifying conjugate formation. Dose-dependent enhancement patterns were observed, where increased CA loading positively correlated with total phenolic content, surface hydrophilicity, ABTS radical scavenging activity and reducing power. The derived nanoemulsions demonstrated superior oxidative stabilization capacity and storage stability, outperforming SPI-only stabilized systems. Our results can advance the utilization of CA in functional foods, providing practical guidance for developing novel food-grade nanoemulsions with enhanced delivery efficacy.
Keywords: Camellianin A, Soy protein isolate, Covalent complex, Nanoemulsion, characterization
Received: 02 Jun 2025; Accepted: 01 Jul 2025.
Copyright: © 2025 Gao, Nie, Zhou and Ge. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Wupeng Ge, Northwest A&F University, Yangling, China
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