Soy protein incorporated nanoemulsion for enhanced stability of probiotic (Lactobacillus delbrueckii subsp. bulgaricus) and its characterization

Abstract Nanoemulsion delivery systems are thermodynamically stable and are efficient in encapsulating the bioactive compounds, and thereby improve bioavailability of bioactive compounds. Probiotics are encapsulated in nanoemulsion to enhance their viability during storage until consumption. In the present study, an oil in water nanoemulsions were formulated with differing concentration of components by high energy method. The aqueous phase consists of soy protein isolate (SPI), gum Arabica (GA), tween 80 and oil phase consist of sunflower oil. From the result it was concluded that, emulsion stabilized by soy protein isolate in the presence of 1% tween 80 and 2% gum Arabic has good emulsifying capacity. The droplet size was