Hao Huang,Di Wang,Tarun Belwal,Li Dong,Ling Lu,Ying Zou,Li Li,Yanqun Xu,Zisheng Luo
The postharvest senescence accompanied by yellowing limited the shelf-life of broccoli. In this study, we developed a novel W/O/W double emulsion co-delivering brassinolide and cinnamon essential oil and applied it to broccoli for preservation. Results showed that double emulsion prepared by whey protein concentrate-high methoxyl pectin (1:3) exhibited best storage stability with largest particle size (581.30 nm), lowest PDI (0.23) and zeta potential (−40.31 mV). This double emulsion also exhibited highest encapsulation efficiency of brassinolide (92%) and cinnamon essential oil (88%). The broccoli coated with double emulsion maintained higher chlorophyll contents and activities of chlorophyllase and magnesium-dechelatase were reduced by 9% and 24%, respectively. The energy metabolic enzymes (SDH, CCO, H + -ATPase, Ca 2+ -ATPase) were also activated, inducing higher level of ATP and energy charge. These results demonstrated W/O/W double emulsion co-delivering brassinolide and cinnamon essential delayed the senescence of broccoli via regulating chlorophyll degradation and energy metabolism.
Ellagitannins (ETs) exhibit beneficial effects on gut microbiota modulation and bioactivity, but their instability compromises the delivery efficiency and absorption. Therefore, a double emulsion gel (DEG@RETs) loading with Rubus chingii Hu ETs (RETs) was constructed and optimized to enhance its gastrointestinal digestion stability and intestinal transformation. The optimal DEG@RETs formulation was 4 % pectin, calcium-induced gelation, W 1 /O: W 2 of 4: 6, and W 1 : O of 5: 5. Which achieved an encapsulation efficiency (EE) of 88.68 ± 4.36 %, maintained spherical structures with an EE (78.57 ± 1.34 %) after digestion. The DEG@RETs demonstrated pH and freeze-thaw stability while EE declined after heating at 90 °C. Cryo-SEM confirmed a crosslinked gel network. In vitro fermentation, transformation efficiency demonstrated significantly enhanced with urolithin A, urolithin B and ellagic acid increased by 7.37-, 3.19- and 7.87-fold respectively. These results proved that DEG@RETs can be an effective strategy to improve the colon-targeted delivery and biotransformation efficiency of RETs.
Double emulsions have very promising application prospects in the pharmaceutical, cosmetic, and food industries. Nevertheless, its usage in the food industry is restricted mainly due to its immense stability problems. Here, W 1 /O/W 2 double emulsion was prepared by two-step emulsification method using ultrasonic emulsification technology. The physicochemical stability, rheological properties, thermal stability, and microstructure of the double emulsion were investigated. The results revealed that W 1 /O/W 2 double emulsion with optimum stability was prepared on the parameters that the ratio of W 1 (gelatin)/O primary emulsion to the external aqueous phase (gelatin-EGCG-high methoxyl pectin ternary complex) was 6:4, ultrasonic power was 80 W, ultrasonic time was 6 min, and ternary complex concentration was 0.75%. The double emulsion produced under these conditions had the smallest particle size (1143 nm) and the maximum absolute zeta potential value (39.17 ± 0.50 mV). The results of full-featured stability analyzer manifested that the emulsion system no longer underwent phase separation. Confocal laser scanning microscopy (CLSM) successfully observed a uniformly dispersed double emulsion. Furthermore, dynamic rheological properties demonstrated that the cohesive strength of W 1 /O/W 2 double emulsion was strength than that of W 1 /O primary emulsion. Differential scanning calorimetry (DSC) analysis suggested that both remained stable throughout the temperature change, while the W 1 /O/W 2 double emulsion was more thermally stable. Hence, the gelatin-EGCG-high methoxyl pectin ternary complex can act as an effective emulsion stabilizer to stabilize the W 1 /O/W 2 double emulsion.
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