Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils. (July 2021)

• Record Type: Journal Article
• Authors: Ji, Ran; Cui, Heping; Duhoranimana, Emmanuel; Hayat, Khizar; Yu, Jingyang; Hussain, Shahzad; Usman Tahir, Muhammad; Zhang, Xiaoming; Ho, Chi-Tang
• Is Part Of: Food research international. Volume 145(2021)
• Publication Date: 2021-07
• Subjects: Two-step emulsification -- Complex coacervation -- Structural similarity -- Hydrophobic emulsifier -- Conjugated linoleic acid; CLA Conjugated linoleic acid -- CLSM Confocal laser scanning microscope -- SEM Scanning electron microscope -- CMC-Na Sodium carboxymethyl cellulose -- DS Degree of substitution -- PGPR Polyglycerol polyricinoleate -- DHA Docosahexaenoic acid -- EPA eicosapentaenoic acid -- SI Sedimentation index -- PLSR Partial least square regression -- LVR Linear viscoelastic region -- EE Encapsulation efficiency -- EY Encapsulation yield -- HPLC High performance liquid chromatography -- FTIR Fourier transform infrared spectroscopy -- POV Hydroperoxide values -- TBARS Thiobarbituric acid reactive substance -- Re Reynolds number -- AA L-ascorbic acid -- Que Quercetin.; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110411
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Double emulsion prior to complex coacervation was effective for co-encapsulation. Mononuclear ellipse-like shape was obtained at 2% total biopolymer concentration. Structural similarity of conjugated linoleic acid and PGPR damaged co-encapsulation. The capsules made by conjugated linoleic acid has worst encapsulation of vitamin C. Quercetin carried by conjugated linoleic acid and fish oil got better encapsulation. Abstract: A two-step emulsification prior to complex coacervation was employed to develop a co-encapsulation technology of hydrophilic and hydrophobic components for nutrition enhancement. Processing parameters of mononuclear ellipse-like microcapsules using gelatin and sodium carboxymethyl cellulose as wall materials were evaluated. The particle size and morphology of microcapsules and the encapsulation efficiency of L-ascorbic acid were significantly affected by the water–oil phase ratio and total biopolymer concentration. The L-ascorbic acid and quercetin co-encapsulated microcapsules with an average size of 65.26 µm showed good physical and chemical stability. The encapsulation efficiencies of L-ascorbic acid and quercetin were 69.91% and 88.21%, respectively. To predict the potential of functional lipids as hydrophobic carriers, microcapsules using soybean oil, olive oil, fish oil, and conjugated linoleic acid as interlayer oils were developed. The encapsulation efficiencies of hydrophobic compounds carried by different oils were similarly high (88.21–93.08%), whereas, hydrophilic ones carried by conjugated linoleic acid had the lowest encapsulation efficiency (32.54%). The interface tension results indicated that the interfacial stability was impaired by a competitive relation between conjugated linoleic acid and hydrophobic emulsifier at the interface, due to their structural similarity. These results provided the guidance for improving the quality of interlayer oils from microcapsules.