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

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:
insect protein
lesser mealworm
polyphenol encapsulation
multiple emulsions
membrane emulsification
emulsion stability
Online Access:https://www.mdpi.com/2304-8158/10/12/2997

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