Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. DAG Synthesis
2.3. Fabrication of W/O/W Emulsion
Effect of Osmotic Stress on the Stability of Double Emulsion
2.4. Microscopy Analysis
2.5. Confocal Laser Light Scanning Microscopy (CLSM)
2.6. Viscosity Measurement
2.7. Droplet Size Analysis
2.8. Salt Release Behavior
2.9. Encapsulation Efficiency of EGCG and Curcumin
2.10. In Vitro Digestion Profile of Emulsions
2.11. Bioaccessibility Calculation
2.12. EGCG and Curcumin Determination
2.13. Statistical Analysis
3. Results and Discussion
3.1. Characteristics of W/O/W Emulsion
3.1.1. Effect of PGPR Concentration
3.1.2. Effect of Salt Concentration
3.1.3. Effect of Osmotic Pressure
3.2. Effect of Heating on W/O/W Emulsion Stability
3.3. Effect of Gelatin in the Inner Water Phase
3.4. Salt Release Profiles
3.5. Encapsulation Efficiency (EE) of EGCG and Curcumin in the W/O/W Emulsions
3.6. In Vitro Digestion Profile of W/O/W Emulsions
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Samples | PGPR (w/w) | W1:O Ratios | ||||
---|---|---|---|---|---|---|
1% | 3% | 5% | 3:7 | 5:5 | 7:3 | |
Mean droplet size (μm) | 14.71 ± 0.40 | 13.63 ± 0.42 | 10.53 ± 0.28 | 5.53 ± 0.12 | 9.86 ± 0.15 | 10.86 ± 0.30 |
MgCl2 Concentration | 0.1 M | 0.5 M | 1 M | |
---|---|---|---|---|
Mean droplet size (μm) | SO | 13.73 ± 0.15 | 21.18 ± 0.10 | 24.30 ± 0.13 |
DAG-SO | 10.86 ± 0.30 | 15.87 ± 0.20 | 22.73 ± 0.17 |
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Qiu, C.; Liu, Y.; Chen, C.; Lee, Y.Y.; Wang, Y. Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility. Foods 2023, 12, 4431. https://doi.org/10.3390/foods12244431
Qiu C, Liu Y, Chen C, Lee YY, Wang Y. Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility. Foods. 2023; 12(24):4431. https://doi.org/10.3390/foods12244431
Chicago/Turabian StyleQiu, Chaoying, Yingwei Liu, Canfeng Chen, Yee Ying Lee, and Yong Wang. 2023. "Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility" Foods 12, no. 24: 4431. https://doi.org/10.3390/foods12244431