FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Lijia Li,Meng Zhang,Xumei Feng,Haodong Yang,Meili Shao,Yuyang Huang,Yang Li,Fei Teng
This study aimed to examine the effects of gelation on the stability and functionality of soybean lipophilic protein (LP)-stabilized W/O/W emulsions by gelating the internal and external aqueous phases separately. Xanthan gum , gum arabic , methylcellulose, and pectin were used to gel the internal/external aqueous phase of W/O/W emulsions. The measurements of particle size, zeta potential , emulsifying properties, interfacial tension, microstructure, physicochemical stability, and digestion characteristics revealed that the internal/external aqueous-phase gelation effectively reduced the interfacial tension of emulsions, the external aqueous-phase gelation improved the interfacial protein adsorption rate of emulsion (more than 78%), and the internal aqueous-phase gelation improved the encapsulation efficiency of emulsion (more than 90%) and internal aqueous-phase retention (more than 85%). Meanwhile, both gelation treatments improved the digestion performance of emulsions, achieved the sustained release of entrapped materials, and improved their bioavailability. Briefly, the internal/external aqueous-phase gelation enhances W/O/W emulsion stability. This study enriched the means to improve the stability of W/O/W emulsions, which benefited the application and innovation of W/O/W emulsions in food processing.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2023
·
IF 5.5
Fang Xie,Yuan Fang,Xin Liu,Xin Cong,Yangchao Luo,Jiaojiao Zhou,Zia-ud Din,Shuiyuan Cheng,Jie Cai
Double emulsions (e.g., O/W/O and W/O/W emulsions) have important applications in healthy food development for food industry. Herein, we prepared O/W/O and W/O/W emulsions by two-step emulsification method only using two food grade emulsifiers (Octenyl succinate starch ester (OSA starch) and polyglycerol polyricinoleate (PGPR)), respectively. The optimal process parameters (in external emulsion and internal emulsion) for the preparation of O/W/O and W/O/W emulsions were systematically studied. It is noteworthy that the facile conversion of the two O/W/O and W/O/W emulsions could be achieved by changing the order of emulsifier addition. The double emulsions can be used for co-loading of plant-derived selenium-enriched peptide (Se-peptide) and vitamin E (V E ) with efficient loading rates, and the emulsions of encapsulated Se-peptide and V E have good antioxidant properties. The results of fuzzy numerical sensory evaluation and electronic nose showed that both emulsion systems were effective in masking the odor of Se-peptide.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION
·
2023
·
IF 3.6
XiaoNan Zhang,WenQin Xu,Xing Li,GuangHua Pan,NanChun Chen,QingLin Xie,XiuLi Wang
This experiment was done to study the zeolite molecular sieve as a drug-binding effector, the non-antibiotic drug potassium diformate uniformly disperse in the internal aqueous phase of the 'egg box' structure formed by pectin-calcium ions. With oil phase as the intermediate phase and Xanthan gum Chitosan as the external water phase, the W/O/W type sustained release bacteriostatic microcapsules with pH response were prepared and characterized by Fourier transform infrared, thermogravimetric, SEM, and TEM. It can be obtained through characterization experiments that the inner water phase, oil phase, and outer water phase were formed by observation, and W/O/W emulsion microcapsules were obtained and the bacteriostasis effect of microcapsules was verified by bacteriostasis experiment. The permeance experiment showed that the molecular sieve was successfully coated in the microsphere. Studying on drug release mechanism and sustaining release performance of composite emulsion microcapsules. In vitro drug release study showed that the encapsulation efficiency and drug loading rate of microcapsules were improved by adding molecular sieve, reaching 12.31% and 61.55%, respectively. At the same time, we observed that the drug release rate slowed down during the simulated intestinal release process, and the drug release kinetics were in line with the first-order kinetic model and Ritger-Peppas model equation. Experiments had proven that the drug-loaded microcapsules exerted a significant bacteriostatic effect on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, with the highest antibacterial rates of 97.25%, 94.05%, and 95.93%, respectively. Therefore, the composite emulsion microcapsules can be used as a new controlled-release drug delivery system in vivo.
研究领域:
药物递送系统
·
材料科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Qian Zhang,Yu-Qiao Wang,Lin Li,Hao-Lin Song,Hai-Tao Wu,Bei-Wei Zhu
Salidroside (Sal), the main bioactive substance in Rhodiola rosea , is a promising functional food component with a wide range of pharmacological effects, but its biological activity is challenging to sustain due to its short half-life, low oral bioavailability, and susceptibility to environmental factors. The aim of this study was to investigate the effect of sodium alginate (SA) concentration on the construction of W/O/W emulsion in the protection of Sal. With the escalation of SA concentrations, the range of droplet size distribution was smaller and the droplets were more uniform. When the concentration of SA was 2 %, the average droplet size reached 9.1 ± 0.1 μm, and the encapsulation efficiency of Sal was 77.8 ± 1.8 %. Moreover, the double emulsion with 2 % SA was the most stable for 28 days at 4 °C since the oil droplets were embedded in the network structure of SA.
研究领域:
药学
·
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 104
·期 2
·797-808
·
IF 4.1
Fuge Niu,Mengdi Zhao,Weiwei Tu,Zhe Li,Yi Gao,Yixuan Du,Weichun Pan
BACKGROUND In order to study the effect of adsorption of surfactant at the two interfacial layers on emulsion stability, the kinetically stable water-in-oil-in-water (W/O/W) emulsion carriers were prepared using polyglycerol polyricinoleate (PGPR) and gum arabic (GA) as emulsifiers. The relationship between the adsorption of the surfactant and the stability mechanism of the emulsions was elucidated. RESULTS When the contents of PGPR and GA were low, the interfaces between oil and the inner and outer water phases, respectively, could not be completely covered. However, when the concentration of PGPR was higher than 60 g kg −1 , the excess PGPR was adsorbed on the interface between the oil phase and the outer water phase. When the concentration of GA reached 80 g kg −1 , more GA was adsorbed to the oil-in-water interface. Moreover, the presence of PGPR on the interface could reduce the adsorption capacity of GA. Two types of kinetically stable emulsions were obtained by optimizing the interface composition (60 g kg −1 GA/80 g kg −1 PGPR and 60 g kg −1 PGPR/80 g kg −1 GA). The kinetically stable W/O/W emulsions prepared in this study were successfully used to encapsulate a hydrophilic vitamin (vitamin B12) with an encapsulation efficiency (EE) of 80% and release efficiency (RE) of 95%. The interfacial adsorption GA can accelerate the hydrolysis of fat. CONCLUSION Overall, this study provides a new strategy for the preparation of W/O/W emulsions, which might be beneficial for application in food, cosmetic, chemical, and pharmaceutical industries. © 2023 Society of Chemical Industry.
研究领域:
食品科学
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化学工程
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 8
·5268-5279
·
IF 3.612
Yuhang Xing,Ruyi Li,Lu Xue,Mianhong Chen,Xuli Lu,Zhihao Duan,Wei Zhou,Jihua Li
Summary Mangiferin (MGF) is a phenolic compound isolated from mango, but its poor solubility significantly limits its use. In this study, MGF was embedded into the inner aqueous phase of W 1 /O/W 2 emulsions. Firstly, the dissolution method of MGF was determined. MGF remained stable in solution with pH 13 at 30 min, and its solubility reached 10 mg mL −1 . When the pH of MGF solutions was adjusted from pH 13 to pH 6, MGF did not immediately crystallise, providing sufficient time to construct the MGF-loaded W 1 /O/W 2 emulsions. Subsequently, the MGF-loaded W 1 /O/W 2 emulsions were constructed using polyglycerol polyricinoleate (PGPR) and calcium caseinate (CAS). The formation and stability of the W 1 /O/W 2 emulsions were investigated. The MGF-loaded W 1 /O/W 2 emulsions stabilised with 1% PGPR and 1% – 3% CAS exhibited a low viscosity, limited loading capacity, and poor stability. Conversely, the MGF-loaded W 1 /O/W 2 emulsions stabilised by 3%PGPR–3%CAS exhibited optimal loading capacity (encapsulation efficiency = 95.31% and loading efficiency = 0.91%) and stability, which was attributed to the fact that high viscosity and gel state retarded the migration of inner aqueous phase. These results indicated that the W 1 /O/W 2 emulsions stabilised by PGPR and CAS may be a potential alternative for encapsulating mangiferin.
研究领域:
食品科学
·
胶体科学
·
药学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Lijia Li,Xumei Feng,Mengjie Geng,Fei Teng,Yang Li
The advancement and utilization of functional foods hold the capacity to efficaciously enhance human nutrition and well-being. However, within the present epoch characterized by recurrent food safety and quality concerns, there exists a paucity of suitable food systems that are capable of concurrently amalgamating the merits of nutritional enrichment and high stability. Therefore, in this study, heteroprotein aggregates were synthesized with modified-soy lipophilic protein (SLP) and lysozyme (LY) as the main components. Subsequently, an interpenetrating network (IPN) was constructed using sugar beet pectin (SBP) and heteroprotein aggregates to form W-O-W emulsion gels. The heteroprotein aggregates formed by SLP and LY provided a stable oil-water interface, allowing the IPN to maximally confine the internal oil droplets and improve the mechanical properties and water retention capacity of the W-O-W emulsion gels. Meanwhile, the W-O-W emulsion gels also possessed pH-responsiveness, endowing them with the ability to modulate their self-morphology and network structure in accordance with pH fluctuations. Moreover, they possessed outstanding protective and slow-release efficacies, which were conducive to the targeted release of the delivered substances. Thus, W-O-W emulsion gels based on heteroprotein aggregation and SBP show great potential as an option for functional food applications.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Cong Xu,Jiahui Guo,Baoyue Chang,Qingyun Wang,Yiming Zhang,Xianhui Chen,Wanyi Zhu,Jiage Ma,Shanshan Qian,Zhanmei Jiang,Juncai Hou
This study was conducted to develop a W/O/W emulsion encapsulated Lactobacillus plantarum 23 – 1 ( LP23 – 1 ) to significantly enhance the survival rate of LP23-1 under simulated digestion and storage conditions. The zein particles and pectin formed a complex through electrostatic interaction and hydrogen bonding. When the proportion of zein particles to pectin was 1:1, the emulsifying stability index (ESI) was 304.17 %. Additionally, when the proportion of the internal aqueous phase to the oil phase was 1:9, the polyglycerol polyricinoleate (PGPR) concentration was 5 %, the proportion of primary emulsion to the external aqueous phase was 5:5, the zein particles concentration was 4 %, and the proportion of zein particles to pectin was 1:1, the encapsulation rate was the highest at 96.27 %. Cryo-scanning electron microscopy and fluorescence microscopy confirmed the morphology of W/O/W emulsion and successful encapsulation of LP23–1 . Furthermore, compared with free LP23–1 , the W/O/W emulsion encapsulation significantly improved the survival rate of LP23–1 to 73.36 % after simulated gastrointestinal digestion and maintained a high survival rate of 78.42 % during the 35-day storage. The W/O/W emulsion was found to effectively improve the survival rate of LP23–1 during simulated digestion and storage, which has implications for the development of probiotic functional foods with elevated survival rates.
研究领域:
食品科学
·
微生物学
·
生物技术
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Agriculture and Food Research
·
2024
·
IF 4.8
Minghao Jiang,Qiongfang Jiang,Huimin Yang,Yue Zhang
W/O/W double emulsion systems offer the ability to co-deliver water-soluble and oil-soluble bioactives, making them a promising choice for multifunctional delivery applications. This study focused on the development of a whey protein isolate-based W/O/W emulsion encapsulating fish oil and anthocyanins, with the addition of sodium alginate (SA) into the external aqueous phase. The physicochemical properties, emulsion stability, anthocyanins encapsulation efficiency (EE), and anthocyanins release during simulated gastrointestinal digestion were studied. The results indicated that the physical stability of W/O/W emulsions improved with increasing SA, attributed to the higher viscosity and the protective coating of SA on the WPI-stabilized interface. However, the EE of anthocyanins in SA-reinforced W/O/W emulsions was found to be lower. Excessive SA concentration, such as 1.0%, was observed to be unfavorable to maintaining the internal W 1 /O interface integrity. Overall, the double emulsion structure effectively regulated the release of anthocyanins throughout the digestion process. The study concluded that W/O/W emulsions containing 0.75% SA achieved optimal stability and controlled-release characteristics. These findings offer valuable insights into fabricating double emulsions for multifunctional delivery purposes, showcasing their potential applications in the food and pharmaceutical industries.
研究领域:
食品科学
·
药学
·
生物技术
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Hao Huang,Tarun Belwal,Halah Aalim,Li Li,Xingyu Lin,Songbai Liu,Caixia Ma,Qunhe Li,Ying Zou,Zisheng Luo
This study aimed to examine the modification effect of whey protein concentrate (WPC), WPC-gum arabic (WPC-GA) or WPC-high methoxyl pectin (WPC-PEC) complex to tailor-modify W/O/W emulsion for secondary microencapsulation of hydrophilic arbutin and hydrophobic coumaric acid. The stability and rheological properties of coated emulsions, encapsulation yield, release and degradation kinetics of arbutin and coumaric acid were investigated. Results revealed that WPC-PEC complex (at the ratio of 1:3) coating W/O/W emulsion exhibited the highest viscosity and stability, with the highest encapsulation yield of 91.08% for arbutin and 80.92% for coumaric acid, respectively. Tighter coating structure of the WPC-PEC complex (1:3) forming a stronger gel network structure was confirmed, accounting for the larger mean particle size of 569.67 nm. Moreover, the WPC-PEC (1:3) coating W/O/W emulsion also showed controlled release of arbutin and coumaric acid in simulated conditions. The k value of degradation kinetics for arbutin (7.99 × 10 −4 at pH = 1.2, 4.19 × 10 −4 at 90 °C and 7.52 × 10 −4 at UV-C treatment) and coumaric acid (5.18 × 10 −4 at pH = 1.2, 3.24 × 10 −4 at 90 °C and 6.90 × 10 −4 at UV-C treatment) indicated low degradation rate. The present study revealed that the WPC-PEC (1:3) coating W/O/W emulsion could provide a better synergistic effect on higher encapsulation yield and stability of arbutin and coumaric acid.
研究领域:
食品科学
·
胶体与表面化学
·
制药技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Pengjing Zhang,Yuanda Sun,Yitong Hou,Haitao Wang,Mingqian Tan
Double emulsions (DEs), one of the most promising dispersion systems, have attracted much attention in the food industry. However, instability and the need for synthetic surfactants hinder the application of DEs. The development of clean-label DEs with good stability remains a challenge. Herein, novel DE gels (DEGs) with water-in-oil-in-water morphology were developed by combining multiple gelation and emulsification processes, which can stabilize the dispersion system without the synthetic surfactants used in conventional emulsions. Gelatin and beeswax were used to gelatinize the internal aqueous and oil phases respectively. Sodium caseinate acted as the external aqueous phase emulsifier, while a blend of gellan gum (GG) and sodium alginate (SA) was introduced to create DEGs. The networks formed by SA and GG in the water phase inhibited the movement of droplets in the emulsions and improved their stability. The DEGs can withstand up to five freeze-thaw cycles and at least 100 d of storage. In addition, the textural properties of DEGs were characterized and the results suggested that DEGs could be used as a cheese simulant. DEGs could be used as carriers for the co-delivery of phycocyanin and astaxanthin . Their encapsulation efficiency was greater than 90%. Furthermore, in vitro digestion showed that DEGs significantly improved the bioavailability of astaxanthin and phycocyanin, which increased from 18.5 ± 0.15% and 16.3 ± 0.45% to 43.2 ± 0.35% and 41.6 ± 0.5%, respectively. In conclusion, we have demonstrated a novel strategy for the preparation of clean-label DEGs, which could be used as a carrier for the co-delivery of hydrophilic and hydrophobic substances.
研究领域:
食品科学
·
乳化技术
·
生物技术
·
食品化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2018
·
IF 3.412
Xing Chen,David Julian McClements,Jian Wang,Liqiang Zou,Sumeng Deng,Wei Liu,Chi Yan,Yuqing Zhu,Ce Cheng,Chengmei Liu
Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure: (i) a W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin (as a gelling agent) in the aqueous phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase; (ii) this W1/O emulsion was then homogenized with another water phase (W2) containing wheat gliadin nanoparticles (hydrophilic emulsifier). The gliadin nanoparticles in the external aqueous phase aggregated at pH 5.5, which led to the formation of particle-stabilized W1/O/W2 emulsion gels with good stability to phase separation. These emulsion gels were then used to coencapsulate a hydrophilic bioactive (epigallocatechin-3-gallate, EGCG) in the internal aqueous phase (encapsulation efficiency = 65.5%) and a hydrophobic bioactive (quercetin) in the oil phase (encapsulation efficiency = 97.2%). The emulsion gels improved EGCG chemical stability and quercetin solubility under simulated gastrointestinal conditions, which led to a 2- and 4-fold increase in their effective bioaccessibility, respectively.
研究领域:
食品科学
·
药学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）