Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil. (1st October 2021)

• Record Type: Journal Article
• Authors: Huang, Zhaohua; Guo, Baozhong; Deng, Chong; Tang, Can; Liu, Chengmei; Hu, Xiuting
• Is Part Of: Food chemistry. Volume 358(2021)
• Publication Date: 2021-10-01
• Subjects: W/O/W multiple emulsion -- Rice bran wax -- Oleogelation -- Stability -- In vitro digestion -- Bioaccessibility; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129856
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: W/O/W emulsions were prepared via oleogelation of oil by rice bran wax (RBX). Addition of RBX improved the particle size and stability of the W/O/W emulsion. Addition of RBX reduced the digestion rate of the emulsion. RBX improved bioaccessibility of bioactive substances encapsulated in the emulsion. RBX could alter the texture of the emulsion. Abstract: W/O/W emulsions were easily prepared by oleogelation of the oil phase using rice bran wax (RBX) and their microstructure, stability, rheology and protection of proanthocyanidins and β-carotene were investigated. Formation of the W/O/W emulsion was confirmed using confocal laser scanning microscopy and staining of the inner aqueous phase by tartrazine. The average particle size and viscosity of the emulsion increased as the RBX concentration increased. Moreover, RBX increased the stability of the emulsion and the emulsion was the most stable when the RBX concentration was 8.0% or 10.0%. On the other hand, the W/O/W emulsions were used to simultaneously encapsulate proanthocyanidins and β-carotene. Specifically, proanthocyanidins and β-carotene in RBX-containing emulsions were more stable and had higher bioaccessibility than in the emulsion without RBX. Besides, both their chemical stability and bioaccessibility reached the maximum value when the RBX concentration was 8.0% or 10.0%. In summary, the optimal RBX concentration was 8.0%.