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Abbasi S, Rafati A, Hosseini SMH, Roohinejad S, Hashemi S, Hashemi Gahruie H, Rashidinejad A. The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system. Food Sci Nutr 2023; 11:5978-5988. [PMID: 37823133 PMCID: PMC10563674 DOI: 10.1002/fsn3.3532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 10/13/2023] Open
Abstract
This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W 1) of a water-in-oil-in-water (W 1/O/W 2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W 1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and - 21.1, -34.1, -46.2, -38.3, and -34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W 1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W 1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W 1/O/W 2 emulsion, followed by the W 1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.
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Affiliation(s)
- Shahrokh Abbasi
- Food Science and Technology DepartmentIslamic Azad UniversitySarvestanIran
| | - Alireza Rafati
- Food Science and Technology DepartmentIslamic Azad UniversitySarvestanIran
| | | | - Shahin Roohinejad
- Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Seyedeh‐Sara Hashemi
- Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
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Wang W, Dong Z, Gu L, Wu B, Ji S, Xia Q. Impact of internal aqueous phase gelation on in vitro lipid digestion of epigallocatechin gallate-loaded W 1 /O/W 2 double emulsions incorporated in alginate hydrogel beads. J Food Sci 2022; 87:4596-4608. [PMID: 36102167 DOI: 10.1111/1750-3841.16317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 08/08/2022] [Accepted: 08/11/2022] [Indexed: 11/30/2022]
Abstract
Our objective was to investigate if the internal aqueous phase gelation of Water-in-oil-in-water double emulsions encapsulated in alginate beads would affect their structural stability and lipid hydrolysis during in vitro digestion. Therefore, bioactive molecules such as (-)-epigallocatechin gallate were encapsulated into different types of delivery systems: original double emulsions (as control) and incorporated double emulsions (filled in alginate hydrogel beads), both with non-gelled or gelled internal aqueous phase by locust bean gum and κ-carrageenan. After 2 h of gastric digestion, the gelled original emulsions showed smaller mean droplet diameters and less coalescence during the in vitro simulated gastrointestinal digestion compared to the non-gelled original emulsions. For the incorporated emulsions, oil droplets released from beads aggregated under intestinal conditions, and the rate of lipolysis was delayed. Interestingly, the internal aqueous phase gelation also impacted the rate and cumulative amount of free fatty acids (FFA) released. PRACTICAL APPLICATION: The combination of incorporating (-)-epigallocatechin gallate-loaded double emulsions into the alginate hydrogel matrix and gelling the internal aqueous phase was a benefit to regulating the rate and extent of lipid digestion for specific applications in foods, such as to control blood lipid levels and appetite.
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Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Zhe Dong
- Department of Chemical and Pharmaceutical Engineering, Southeast University ChengXian College, Nanjing, China
| | - Liyuan Gu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Bi Wu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
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