Polyphenol Loaded W<sub>1</sub>/O/W<sub>2</sub> Emulsions Stabilized with Lesser Mealworm (<i>Alphitobius diaperinus</i>) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions

Water-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>) emulsions are complex delivery systems for polyphenols amongst other bio-actives. To stabilize the oil–water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources,...

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Bibliographic Details
Main Authors: Junjing Wang, Aurélie Ballon, Karin Schroën, Sílvia de Lamo-Castellví, Montserrat Ferrando, Carme Güell
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/10/12/2997
Description
Summary:Water-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>) emulsions are complex delivery systems for polyphenols amongst other bio-actives. To stabilize the oil–water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, lesser mealworm (<i>Alphitobius diaperinus</i>) protein concentrate (LMPC) is assessed and compared to whey protein (WPI) and pea protein (PPI), to stabilize W<sub>1</sub>/O/W<sub>2</sub> emulsions and encapsulate a commercial polyphenol. The results show that LMPC is able to stabilize W<sub>1</sub>/O/W<sub>2</sub> emulsions comparably to whey protein and pea protein when using a low-energy membrane emulsification system. The final droplet size (d<sub>4,3</sub>) is 7.4 μm and encapsulation efficiency is between 72 and 74%, regardless of the protein used. Under acidic conditions, the LMPC shows a similar performance to whey protein and outperforms pea protein. Under alkaline conditions, the three proteins perform similarly, while the LMPC-stabilized emulsions are less able to withstand osmotic pressure differences. The LMPC stabilized emulsions are also more prone to droplet coalescence after a freeze–thaw cycle than the WPI-stabilized ones, but they are the most stable when exposed to the highest temperatures tested (90 °C). The results show LMPC’s ability to stabilize multiple emulsions and encapsulate a polyphenol, which opens the door for application in foods.
ISSN:2304-8158