Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of l-ascorbic acid and α-tocopherol. (March 2023)

• Record Type: Journal Article
• Authors: Khan, Muhammad Aslam; Bao, Huayan; Cheng, Hao; Feng, Shuai; Wang, Yanmei; Liang, Li
• Is Part Of: Journal of food engineering. Volume 341(2023)
• Publication Date: 2023-03
• Subjects: Double emulsion -- Gelled inner phase -- Stability -- l-ascorbic acid -- α-Tocopherol; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2022.111335
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Water in oil in water (W1 /O/W2 ) emulsion is a potential carrier for the simultaneous encapsulation of hydrophilic and lipophilic bioactive components. A major challenge of W1 /O/W2 emulsion is its physical instability, due to the passage of water molecules from the inner to outer water phase. The gelation of the internal aqueous phase is a promising strategy for the stabilization of double emulsion. The current study aimed at fabrication of gelled water in oil in water (W/W) emulsion by cold-set gelation of pre-heated whey protein isolate (WPI) in inner aqueous phase induced by sodium chloride and its combination with l -ascorbic acid ( L -AA) and addition of native WPI in the external aqueous phase. L -AA was not only used as a hydrophilic bioactive component but also a gelling agent. The formation and stabilization of gelled water in oil (G/O) and G/O/W emulsions were optimized by different compositions in the internal aqueous phase and emulsification methods and characterized in term of morphological structure and size distribution. All G/O/W emulsions showed Newtonian fluid behavior when they were developed using T-channel module and extrusion module with cellulose acetate membrane. The G/O/W emulsions had a size of 7.21–9.93 μm and kept multiple-compartment after storage. The co-encapsulation in G/O/W emulsions improved the stability of L -AA and α-tocopherol, with their retention being 76% at 25 °C after 15 days. Highlights: G/O/W emulsion was developed with denatured WPI gelation in the inner aqueous phase. G/O/W emulsion was developed with native WPI in the external aqueous phase. The G/O/W emulsions of 7.21–9.93 μm kept multi-compartment structure after storage. l -ascorbic acid served as both gelation agent and hydrophilic bioactive component. Co-encapsulation in G/O/W emulsions improved the stability of L -AA and α-tocopherol.