Fabrication of soy protein nanoparticles based on metal-phenolic networks for stabilization of nano-emulsions delivery system

The use of soy protein isolate (SPI) nanoparticles as a stabilizer in nano -emulsion systems has garnered significant interest. While metal -phenolic networks (MPNs) have been explored for their multifunctional surface modification capabilities, their integration with food protein -based delivery systems remains less explored. In this study, we attempt to develop a novel strategy to encapsulate cinnamaldehyde using MPNs (EGCG-Fe 3 + ) with self -assembling soy protein nanoparticles (SE -Fe NPs) as a stabilizer for nano -emulsions. UV, Raman, and X-ray photoelectron spectroscopy analyses demonstrated that SE -Fe NPs were generated through metal -phenolic coordination and covalent interactions. SE -Fe NPs had a narrower particle size distribution and enhanced radical scavenging (up to 3.35 -fold), as well as thermal stability. Furthermore, the smaller droplet size, higher modulus, higher cinnamaldehyde encapsulation efficiency (from 63.5% to 84.2%), and improved bio-accessibility of SE -Fe NPs stabilized nano -emulsions delivery system demonstrated in this study shows promising future applications in the food industry.