Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside
To improve the stability and oral absorption effect of salidroside, W/O/W multiple emulsion was prepared with salidroside as the internal aqueous phase and rapeseed oil containing polyglycerol polyricinoleate as the oil phase, and dextran, chitosan and soybean polysaccharide mixed casein as the exte...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020247 |
| _version_ | 1811224403483033600 |
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| author | Song CHEN Guofang ZHANG Tong ZHANG Libo LIU Peng DU Aili LI Chun LI |
| author_facet | Song CHEN Guofang ZHANG Tong ZHANG Libo LIU Peng DU Aili LI Chun LI |
| author_sort | Song CHEN |
| collection | DOAJ |
| description | To improve the stability and oral absorption effect of salidroside, W/O/W multiple emulsion was prepared with salidroside as the internal aqueous phase and rapeseed oil containing polyglycerol polyricinoleate as the oil phase, and dextran, chitosan and soybean polysaccharide mixed casein as the external aqueous phase. The effects of three polysaccharides with different concentrations on the microstructure, particle size, potential, storage stability, surface hydrophobicity, emulsifying property, embedding rate, drug loading, and in vitro digestion of multiple emulsions were studied. The results showed that compared with the casein control group, chitosan-casein group, and soybean polysaccharide-casein group, dextran-casein W/O/W multiple emulsion had the best stability. A high concentration of dextran could significantly improve the storage stability of dextran-casein multiple emulsions. When the addition of dextran was 1.2%, the average particle size of the multiple emulsions was the smallest, up to 623.03±5.21 nm (P<0.05). The absolute value of potential was the highest (P<0.05), and the average potential was −37.3±0.46 mV. The emulsifying property of casein was improved the most (P<0.05). The embedding rate of salidroside was the highest (P<0.05), up to 92.8%, and the drug loading was 162.89±4.21 μg/g. The study of simulated digestion showed that the dextran-casein multiple emulsion could not only effectively protect the salidroside, but also target the delivery and release in the simulated intestine. The dextran-casein loading system with the addition of 1.2% dextran had the best stability and controlled release effect. The research results can provide theoretical support for the application of salidroside in both food and medicine. |
| first_indexed | 2024-04-12T08:48:48Z |
| format | Article |
| id | doaj.art-d43d34fd5c484fc38557d475a92d326b |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:48:48Z |
| publishDate | 2022-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-d43d34fd5c484fc38557d475a92d326b2022-12-22T03:39:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-10-01431913714510.13386/j.issn1002-0306.20220202472022020247-19Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of SalidrosideSong CHEN0Guofang ZHANG1Tong ZHANG2Libo LIU3Peng DU4Aili LI5Chun LI6Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, ChinaTo improve the stability and oral absorption effect of salidroside, W/O/W multiple emulsion was prepared with salidroside as the internal aqueous phase and rapeseed oil containing polyglycerol polyricinoleate as the oil phase, and dextran, chitosan and soybean polysaccharide mixed casein as the external aqueous phase. The effects of three polysaccharides with different concentrations on the microstructure, particle size, potential, storage stability, surface hydrophobicity, emulsifying property, embedding rate, drug loading, and in vitro digestion of multiple emulsions were studied. The results showed that compared with the casein control group, chitosan-casein group, and soybean polysaccharide-casein group, dextran-casein W/O/W multiple emulsion had the best stability. A high concentration of dextran could significantly improve the storage stability of dextran-casein multiple emulsions. When the addition of dextran was 1.2%, the average particle size of the multiple emulsions was the smallest, up to 623.03±5.21 nm (P<0.05). The absolute value of potential was the highest (P<0.05), and the average potential was −37.3±0.46 mV. The emulsifying property of casein was improved the most (P<0.05). The embedding rate of salidroside was the highest (P<0.05), up to 92.8%, and the drug loading was 162.89±4.21 μg/g. The study of simulated digestion showed that the dextran-casein multiple emulsion could not only effectively protect the salidroside, but also target the delivery and release in the simulated intestine. The dextran-casein loading system with the addition of 1.2% dextran had the best stability and controlled release effect. The research results can provide theoretical support for the application of salidroside in both food and medicine.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020247salidrosidew/o/w multiple emulsionstabilitycontrolled releasein vitro digestion |
| spellingShingle | Song CHEN Guofang ZHANG Tong ZHANG Libo LIU Peng DU Aili LI Chun LI Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside Shipin gongye ke-ji salidroside w/o/w multiple emulsion stability controlled release in vitro digestion |
| title | Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside |
| title_full | Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside |
| title_fullStr | Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside |
| title_full_unstemmed | Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside |
| title_short | Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside |
| title_sort | study on the preparation of w o w emulsion based on three polysaccharides mixed with casein and its encapsulation effect of salidroside |
| topic | salidroside w/o/w multiple emulsion stability controlled release in vitro digestion |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020247 |
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