Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin
This study aimed to diminish the reliance on water-in-oil-in-water (W/O/W) emulsions on the synthetic emulsifier polyglycerol polyricinoleate (PGPR). Considering the potential synergistic effects of proteins and PGPR, various protein types (whey, pea and chickpea protein isolates) were incorporated...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/131 |
| _version_ | 1797358821631328256 |
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| author | Wei Fan Yan Shi Yueming Hu Jing Zhang Wei Liu |
| author_facet | Wei Fan Yan Shi Yueming Hu Jing Zhang Wei Liu |
| author_sort | Wei Fan |
| collection | DOAJ |
| description | This study aimed to diminish the reliance on water-in-oil-in-water (W/O/W) emulsions on the synthetic emulsifier polyglycerol polyricinoleate (PGPR). Considering the potential synergistic effects of proteins and PGPR, various protein types (whey, pea and chickpea protein isolates) were incorporated into the internal aqueous phase to formulate W/O/W emulsions. The effects of the combination of PGPR and protein at different ratios (5:0, 4:1, 3:2, 1:1 and 2:3) on the stability and encapsulation properties of W/O/W emulsions co-encapsulating crocin and quercetin were investigated. The findings indicated that the combination of PGPR and protein resulted in a slight reduction in the encapsulation efficiency of the emulsions, compared to that of PGPR (the control). Nonetheless, this combination significantly enhanced the physical stability of the emulsions. This result was primarily attributed to the smaller droplet sizes and elevated viscosity. These factors contributed to increased retentions of crocin (exceeding 70.04%) and quercetin (exceeding 80.29%) within the emulsions after 28 days of storage, as well as their improved bioavailability (increases of approximately 11.62~20.53% and 3.58~7.98%, respectively) during gastrointestinal digestion. Overall, combining PGPR and protein represented a viable and promising strategy for reducing the amount of PGPR and enhancing the stability of W/O/W emulsions. Notably, two plant proteins exhibited remarkable favorability in this regard. This work enriched the formulations of W/O/W emulsions and their application in the encapsulation of bioactive substances. |
| first_indexed | 2024-03-08T15:07:47Z |
| format | Article |
| id | doaj.art-be12b27ea22c499390bf4380aa3d2aab |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:47Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-be12b27ea22c499390bf4380aa3d2aab2024-01-10T14:57:04ZengMDPI AGFoods2304-81582023-12-0113113110.3390/foods13010131Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and QuercetinWei Fan0Yan Shi1Yueming Hu2Jing Zhang3Wei Liu4State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaDepartment of Food Science and Engineering, Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaThis study aimed to diminish the reliance on water-in-oil-in-water (W/O/W) emulsions on the synthetic emulsifier polyglycerol polyricinoleate (PGPR). Considering the potential synergistic effects of proteins and PGPR, various protein types (whey, pea and chickpea protein isolates) were incorporated into the internal aqueous phase to formulate W/O/W emulsions. The effects of the combination of PGPR and protein at different ratios (5:0, 4:1, 3:2, 1:1 and 2:3) on the stability and encapsulation properties of W/O/W emulsions co-encapsulating crocin and quercetin were investigated. The findings indicated that the combination of PGPR and protein resulted in a slight reduction in the encapsulation efficiency of the emulsions, compared to that of PGPR (the control). Nonetheless, this combination significantly enhanced the physical stability of the emulsions. This result was primarily attributed to the smaller droplet sizes and elevated viscosity. These factors contributed to increased retentions of crocin (exceeding 70.04%) and quercetin (exceeding 80.29%) within the emulsions after 28 days of storage, as well as their improved bioavailability (increases of approximately 11.62~20.53% and 3.58~7.98%, respectively) during gastrointestinal digestion. Overall, combining PGPR and protein represented a viable and promising strategy for reducing the amount of PGPR and enhancing the stability of W/O/W emulsions. Notably, two plant proteins exhibited remarkable favorability in this regard. This work enriched the formulations of W/O/W emulsions and their application in the encapsulation of bioactive substances.https://www.mdpi.com/2304-8158/13/1/131W/O/W emulsionplant proteinsynergistic effectencapsulation propertiesbioavailability |
| spellingShingle | Wei Fan Yan Shi Yueming Hu Jing Zhang Wei Liu Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin Foods W/O/W emulsion plant protein synergistic effect encapsulation properties bioavailability |
| title | Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin |
| title_full | Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin |
| title_fullStr | Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin |
| title_full_unstemmed | Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin |
| title_short | Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin |
| title_sort | effects of the combination of protein in the internal aqueous phase and polyglycerol polyricinoleate on the stability of water in oil in water emulsions co encapsulating crocin and quercetin |
| topic | W/O/W emulsion plant protein synergistic effect encapsulation properties bioavailability |
| url | https://www.mdpi.com/2304-8158/13/1/131 |
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