Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides

文献类型： 外文期刊

第一作者： Ying, Xin

作者： Ying, Xin;Lu, Jing;Ma, Changlu;Lv, Jiaping;Ying, Xin;Gao, Jiaxing;Adhikari, Benu;Wang, Bo

作者机构：

关键词： Soy peptides; Double emulsion; Encapsulation; Freeze-drying; Spray-drying; Microcapsule

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 141 卷

页码：

收录情况： SCI

摘要： Soy peptide solution (40%, w/w) was successfully encapsulated in a W-1/O/W-2 double emulsion produced by a two-step emulsification process. Polyglycerol polyricinoleate (PGPR) was found to be an effective inner emulsifier compared to Span 60 and lecithin to produce stable W-1/O primary emulsion. The primary emulsion was subsequently emulsified into an outer aqueous phase (W-2) containing octenyl succinic anhydride (OSA) starch and maltodextrin. The droplet size and encapsulation efficiency of the peptide solution in W-1/O/W-2 emulsion were found to depend on the W-1:O ratio, peptide concentration in the inner W-1 phase and homogenization condition of the secondary emulsification step. The double emulsion with the highest encapsulation efficiency (>80%) was prepared by: (i) using 40% (w/w) soy peptide solution as W-1 phase; (ii) controlling W-1:O ratio at 3:7 (w/w) and (iii) homogenizing the emulsion at 10,000 rpm for 3 min. The freeze-dried microcapsule powder of W-1/O/W-2 emulsion showed higher encapsulation efficiency (>70%) compared to spray-dried one. The freeze-dried microcapsule of W-1/O/W-2 double emulsion developed in this study is a promising delivery matrix to encapsulate hydrophilic ingredients including peptides. Fourier-transform infrared spectroscopy (FTIR) spectra of the microcapsule powder indicated good compatibility between peptide and encapsulants.

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