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Zhao Q, Lu C, Chang C, Gu L, Li J, Guo L, Hu S, Huang Z, Yang Y, Su Y. Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products. Foods 2024; 13:1822. [PMID: 38928764 PMCID: PMC11202882 DOI: 10.3390/foods13121822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/04/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substances. However, it's poor stability has always been one of the main problems restricting its application in the food industry. For this reason, a heat-induced aggregate (HIA) of Maillard graft product of isomalto-oligosaccharides (IMO), as well as egg white protein (EWP), was used as hydrophilic emulsifier to improve the stability of W1/O/W2 emulsions. Moreover, gelatin was added into the internal aqueous phase (W1) to construct W1/O/W2 emulsion-gels system. The encapsulation efficiency of HIA-stabilized W1/O/W2 emulsions remained nearly unaltered, dropping by only 0.86%, significantly outperforming the conjugates and physical mixture of IMO and EWP in terms of encapsulation stability. The emulsion-gels system was constructed by adding 5% gelatin in the W1, and had the highest EE% and good salt and heat stability after 30 days of storage. This experiment provides guidance for improving the stability of W1/O/W2 emulsions system and its application in the package delivery of functional substances in the food field.
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Affiliation(s)
- Qianwen Zhao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Cheng Lu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Lulu Guo
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Shende Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Zijian Huang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China;
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Q.Z.); (C.L.); (C.C.); (L.G.); (J.L.); (L.G.); (S.H.); (Y.Y.)
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Wang W, Sun R, Xia Q. Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Chakraborty G, Singh PK, Pal H. A cationic cyclodextrin assisted aggregation of an anionic pyrene derivative and its stimuli responsive behavior. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2020.114499] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Paz-Yépez C, Peinado I, Heredia A, Andrés A. Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.10.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Xu W, Yang Y, Xue SJ, Shi J, Lim LT, Forney C, Xu G, Bamba BSB. Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder. Molecules 2018; 23:E2808. [PMID: 30380666 PMCID: PMC6278365 DOI: 10.3390/molecules23112808] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 10/26/2018] [Accepted: 10/27/2018] [Indexed: 01/01/2023] Open
Abstract
The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 ± 25 nm) showing relatively high encapsulation efficiency (87.74 ± 3.12%). After in vitro mouth digestion, the droplet size (d = 771 ± 26 nm) was significantly increased (p < 0.05). The double W₁/O/W₂ emulsions became a single W₁/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p < 0.01) of average droplet sizes (d > 5 µm) after gastric digestion. During intestinal digestion, W₁/O droplets were broken to give empty oil droplets and released ACNs in inner water phase, and the average droplet sizes (d < 260 nm) decreased significantly (p < 0.05). Our results indicated that ACNs were effectively protected by W/O/W double emulsions against in vitro mouth digestion and gastric, and were delivered in the simulated small intestine phase.
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Affiliation(s)
- Weili Xu
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
| | - Yang Yang
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
| | - Sophia Jun Xue
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
| | - John Shi
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Charles Forney
- Kentville Research and Development Centre, Agriculture and Agri-Food Canada, Kentville, NS B4N 1J5, Canada.
| | - Guihua Xu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
| | - Bio Sigui Bruno Bamba
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
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Maher S, Mrsny RJ, Brayden DJ. Intestinal permeation enhancers for oral peptide delivery. Adv Drug Deliv Rev 2016; 106:277-319. [PMID: 27320643 DOI: 10.1016/j.addr.2016.06.005] [Citation(s) in RCA: 228] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 06/07/2016] [Accepted: 06/09/2016] [Indexed: 12/15/2022]
Abstract
Intestinal permeation enhancers (PEs) are one of the most widely tested strategies to improve oral delivery of therapeutic peptides. This article assesses the intestinal permeation enhancement action of over 250 PEs that have been tested in intestinal delivery models. In depth analysis of pre-clinical data is presented for PEs as components of proprietary delivery systems that have progressed to clinical trials. Given the importance of co-presentation of sufficiently high concentrations of PE and peptide at the small intestinal epithelium, there is an emphasis on studies where PEs have been formulated with poorly permeable molecules in solid dosage forms and lipoidal dispersions.
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Kaimainen M, Marze S, Järvenpää E, Anton M, Huopalahti R. Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.016] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Shima M, Matsuo T, Yamashita M, Adachi S. Protection of Lactobacillus acidophilus from bile salts in a model intestinal juice by incorporation into the inner-water phase of a W/O/W emulsion. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.01.008] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bucalá V, Foresti M, Trubiano G, Ferreira M, Briozzo M, Bottini S. Analysis of solvent-free ethyl oleate enzymatic synthesis at equilibrium conditions. Enzyme Microb Technol 2006. [DOI: 10.1016/j.enzmictec.2005.08.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Shima M, Tanaka M, Kimura Y, Adachi S, Matsuno R. Enhancement in transport of a hydrophilic marker through intestinal epithelial cell (Caco-2) monolayer by W/O/W multiple emulsion containing C8TG. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.07.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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