4. Conclusions
The current study optimized the processing conditions for
preparation of soy protein and polysaccharide Maillard reaction
products (SPPMP) using their emulsification capacity as an evaluation
criterion. The optimized SPPMP exhibited substantially
improved emulsification capacity in maintaining the physical stability
of citral emulsions for a prolonged storage period, upon heat
treatment and under simulated gastric condition, compared with
soy protein-polysaccharide mixture and soy protein alone. In
addition, SPPMP stabilized citral-loaded emulsion selectively
released citral in simulated intestinal fluids over gastric fluids,
suggesting their potential application as a carrier for intestinal
delivery of citral and similar compounds.