Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and beta-Carotene

文献类型： 外文期刊

第一作者： Dai, Yaping

作者： Dai, Yaping;Lu, Xuli;Li, Ruyi;Cao, Yupo;Zhou, Wei;Li, Jihua;Dai, Yaping;Lu, Xuli;Li, Ruyi;Cao, Yupo;Zhou, Wei;Li, Jihua;Zheng, Baodong

作者机构：

关键词： W/O/W emulgels; Sipunculus nudus; salt-soluble proteins; vitamin C; beta-carotene; co-encapsulation

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 18 期

页码：

收录情况： SCI

摘要： W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil-water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and beta-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and beta-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 degrees C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.

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