Physicochemical stability of corn protein hydrolysate/tannic acid complex‐based β‐carotene nanoemulsion delivery system

Moderate non-covalent interaction of protein and polyphenols can improve the emulsifying property of protein itself. The corn protein hydrolysate (CPH) and tannic acid (TA) complex was successfully used to construct nanoemulsion for algal oil delivery. There has been no study on the feasibility of this nanoemulsion delivery system for other food functional components, for example, β-carotene (β-CE). CPH/TA complex-based nanoemulsion system for β-CE delivery was studied, focusing on the effect of β-CE content on the physicochemical stability of the nanoemulsions. The nanoemulsion delivery systems (dia. 150 nm) with low viscosity and good liquidity were easily fabricated by two-step emulsification. The nanoemulsions with high β-CE content (>71.5 μg/mL) significantly increased (