Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Casein Hydrolysate Production
2.3. Preparation of W/O Emulsions
2.4. Determination of Flow Behaviors
2.5. Determination of Droplet Size Distribution by Microscopy-Assisted Digital Image Analysis
2.6. Determination of Electrical Conductivity
2.7. Monitoring the Emulsion Stability
2.8. Statistical Analysis
3. Results and Discussion
3.1. Electrical Conductivity
3.2. Flow Behaviors
3.3. Emulsion Stability
3.4. Droplet Size Distributions
3.5. Determination of Appropriate Emulsion Formulation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- Agrawal, H.; Joshi, R.; Gupta, M. Optimization of Pearl Millet-Derived Bioactive Peptide Microspheres with Double Emulsion Solvent Evaporation Technique and Its Release Characterization. Food Struct. 2021, 29, 100200. [Google Scholar] [CrossRef]
- Peighambardoust, S.H.; Karami, Z.; Pateiro, M.; Lorenzo, J.M. A Review on Health-promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications. Biomolecules 2021, 11, 631. [Google Scholar] [CrossRef] [PubMed]
- Clare, D.A.; Swaisgood, H.E. Bioactive Milk Peptides: A Prospectus. J. Dairy Sci. 2000, 83, 1187–1195. [Google Scholar] [CrossRef] [PubMed]
- Korhonen, H. Technology Options for New Nutritional Concepts. Int. J. Dairy Technol. 2002, 55, 79–88. [Google Scholar] [CrossRef]
- Phelan, M.; Aherne, A.; Fitzgerald, R.J.; Brien, N.M.O. Casein-Derived Bioactive Peptides: Biological Effects, Industrial Uses, Safety Aspects and Regulatory Status. Int. Dairy J. 2009, 19, 643–654. [Google Scholar] [CrossRef]
- Korhonen, H.; Pihlanto, A. Food-Derived Bioactive Peptides-Opportunities for Designing Future Foods. Curr. Pharm. Des. 2003, 9, 1297–1308. [Google Scholar] [CrossRef] [Green Version]
- Xu, Q.; Yan, X.; Zhang, Y.; Wu, J. Current Understanding of Transport and Bioavailability of Bioactive Peptides Derived from Dairy Proteins: A Review. Int. J. Food Sci. Technol. 2019, 54, 1930–1941. [Google Scholar] [CrossRef] [Green Version]
- Korhonen, H. Milk-Derived Bioactive Peptides: From Science to Applications. J. Funct. Foods 2009, 1, 177–187. [Google Scholar] [CrossRef]
- Korhonen, H.; Pihlanto, A. Bioactive Peptides: Production and Functionality. Int. Dairy J. 2006, 16, 945–960. [Google Scholar] [CrossRef]
- Nongonierma, A.B.; FitzGerald, R.J. The Scientific Evidence for the Role of Milk Protein-Derived Bioactive Peptides in Humans: A Review. J. Funct. Foods 2015, 17, 640–656. [Google Scholar] [CrossRef]
- Gómez-Mascaraque, L.G.; Miralles, B.; Recio, I.; López-Rubio, A. Microencapsulation of a Whey Protein Hydrolysate within Micro-Hydrogels: Impact on Gastrointestinal Stability and Potential for Functional Yoghurt Development. J. Funct. Foods 2016, 26, 290–300. [Google Scholar] [CrossRef] [Green Version]
- Giroldi, M.; Grambusch, I.M.; Lehn, D.N.; de Souza, C.F.V. Encapsulation of Dairy Protein Hydrolysates: Recent Trends and Future Prospects. Dry. Technol. 2021, 39, 1513–1528. [Google Scholar] [CrossRef]
- McClements, D.J. Encapsulation, Protection, and Release of Hydrophilic Active Components: Potential and Limitations of Colloidal Delivery Systems. Adv. Colloid Interface Sci. 2015, 219, 27–53. [Google Scholar] [CrossRef]
- Mohan, A.; Rajendran, S.R.C.K.; He, Q.S.; Bazinet, L.; Udenigwe, C.C. Encapsulation of Food Protein Hydrolysates and Peptides: A Review. RSC Adv. 2015, 5, 79270–79278. [Google Scholar] [CrossRef] [Green Version]
- Ying, X.; Gao, J.; Lu, J.; Ma, C.; Lv, J.; Adhikari, B.; Wang, B. Preparation and Drying of Water-in-Oil-in-Water (W/O/W) Double Emulsion to Encapsulate Soy Peptides. Food Res. Int. 2021, 141, 110148. [Google Scholar] [CrossRef]
- Yang, W.; Li, J.; Ren, D.; Cao, W.; Lin, H.; Qin, X.; Wu, L.; Zheng, H. Construction of a Water-in-Oil-in-Water (W/O/W) Double Emulsion System Based on Oyster Peptides and Characterisation of Freeze-Dried Products. Int. J. Food Sci. Technol. 2021, 56, 6635–6648. [Google Scholar] [CrossRef]
- Giroux, H.J.; Robitaille, G.; Britten, M. Controlled Release of Casein-Derived Peptides in the Gastrointestinal Environment by Encapsulation in Water-in-Oil-in-Water Double Emulsions. LWT Food Sci. Technol. 2016, 69, 225–232. [Google Scholar] [CrossRef]
- Giroux, H.J.; Shea, R.; Sabik, H.; Fustier, P.; Robitaille, G.; Britten, M. Effect of Oil Phase Properties on Peptide Release from Water-in-Oil-in-Water Emulsions in Gastrointestinal Conditions. LWT Food Sci. Technol. 2019, 109, 429–435. [Google Scholar] [CrossRef]
- Garti, N.; Bisperink, C. Double Emulsions: Progress and Applications. Curr. Opin. Colloid Interface Sci. 1998, 3, 657–667. [Google Scholar] [CrossRef]
- Leister, N.; Karbstein, H.P. Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms. Colloids Interfaces 2020, 4, 8. [Google Scholar] [CrossRef]
- Muschiolik, G.; Dickinson, E. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Compr. Rev. Food Sci. Food Saf. 2017, 16, 532–555. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Garti, N. Double Emulsions-Scope, Limitations and New Achievements. Colloids Surfaces A Physicochem. Eng. Asp. 1997, 123–124, 233–246. [Google Scholar] [CrossRef]
- Choi, M.J.; Choi, D.; Lee, J.; Jo, Y.J. Encapsulation of a Bioactive Peptide in a Formulation of W1/O/W2-Type Double Emulsions: Formation and Stability. Food Struct. 2020, 25, 100145. [Google Scholar] [CrossRef]
- Jo, Y.J.; Karbstein, H.P.; Van Der Schaaf, U.S. Collagen Peptide-Loaded W1/O Single Emulsions and W1/O/W2 Double Emulsions: Influence of Collagen Peptide and Salt Concentration, Dispersed Phase Fraction and Type of Hydrophilic Emulsifier on Droplet Stability and Encapsulation Efficiency. Food Funct. 2019, 10, 3312–3323. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Jo, Y.J.; van der Schaaf, U.S. Fabrication and Characterization of Double (W1/O/W2) Emulsions Loaded with Bioactive Peptide/Polysaccharide Complexes in the Internal Water (W1) Phase for Controllable Release of Bioactive Peptide. Food Chem. 2021, 344, 128619. [Google Scholar] [CrossRef]
- Nuti, N.; Rottmann, P.; Stucki, A.; Koch, P.; Panke, S.; Dittrich, P.S. A Multiplexed Cell-Free Assay to Screen for Antimicrobial Peptides in Double Emulsion Droplets. Angew. Chem. Int. Ed. 2022, 61, e202114632. [Google Scholar] [CrossRef]
- Patange, S.R.; Sabikhi, L.; Shelke, P.A.; Rathod, N.; Shaik, A.H.; Khetra, Y.; Kumar, M.H.S. Encapsulation of Dipeptidyl Peptidase-IV Inhibitory Peptides from Alpha-Lactalbumin Extracted from Milk of Gir Cows—A Bos Indicus Species. Int. J. Dairy Technol. 2022, 75, 575–587. [Google Scholar] [CrossRef]
- Muschiolik, G. Multiple Emulsions for Food Use. Curr. Opin. Colloid Interface Sci. 2007, 12, 213–220. [Google Scholar] [CrossRef]
- Lutz, R.; Aserin, A.; Wicker, L.; Garti, N. Release of Electrolytes from W/O/W Double Emulsions Stabilized by a Soluble Complex of Modified Pectin and Whey Protein Isolate. Colloids Surfaces B Biointerfaces 2009, 74, 178–185. [Google Scholar] [CrossRef]
- Ushikubo, F.Y.; Cunha, R.L. Stability Mechanisms of Liquid Water-in-Oil Emulsions. Food Hydrocoll. 2014, 34, 145–153. [Google Scholar] [CrossRef]
- McClements, D.J. Food Emulsions: Principles, Practice and Techniques, 3rd ed.; McClements, D.J., Ed.; CRC Press: Boca Raton, FL, USA, 2016. [Google Scholar]
- Leister, N.; Yan, C.; Karbstein, H.P. Oil Droplet Coalescence in W/O/W Double Emulsions Examined in Models from Micrometer-to Millimeter-Sized Droplets. Colloids Interfaces 2022, 6, 12. [Google Scholar] [CrossRef]
- Chevalier, R.C.; Gomes, A.; Cunha, R.L. Tailoring W/O Emulsions for Application as Inner Phase of W/O/W Emulsions: Modulation of the Aqueous Phase Composition. J. Food Eng. 2021, 297, 110482. [Google Scholar] [CrossRef]
- Gaonkar, A.G. Surface and Interfacial Activities and Emulsion Characteristics of Some Food Hydrocolloids. Food Hydrocoll. 1991, 5, 329–337. [Google Scholar] [CrossRef]
- Mortensen, A.; Aguilar, F.; Crebelli, R.; Domenico, A.D.; Dusemund, B.; Frutos, M.J.; Galtier, P.; Gott, D.; Gundert-Remy, U.; Leblanc, J.C.; et al. Scientific Opinion on the Re-Evaluation of Ammonium Phosphatides (E 442) as a Food Additive. EFSA J. 2016, 14, 4597. [Google Scholar] [CrossRef]
- Mortensen, A.; Aguilar, F.; Crebelli, R.; Domenico, A.D.; Dusemund, B.; Frutos, M.J.; Galtier, P.; Gott, D.; Gundert-Remy, U.; Leblanc, J.C.; et al. Scientific Opinion on the Re-Evaluation of Sorbitan Monostearate (E 491), Sorbitan Tristearate (E 492), Sorbitan Monolaurate (E 493), Sorbitan Monooleate (E 494) and Sorbitan Monopalmitate (E 495) When Used as Food Additives. EFSA J. 2017, 15, 4788. [Google Scholar] [CrossRef] [Green Version]
- Weyland, M.; Hartel, R. Emulsifiers in Confectionery. In Food Emulsifiers and Their Applications; Hasenhuettl, G.L., Hartel, R., Eds.; Springer: New York, NY, USA, 2008; pp. 285–306. [Google Scholar]
- Peltonen, L.; Hirvonen, J.; Yliruusi, J. The Behavior of Sorbitan Surfactants at the Water-Oil Interface: Straight-Chained Hydrocarbons from Pentane to Dodecane as an Oil Phase. J. Colloid Interface Sci. 2001, 240, 272–276. [Google Scholar] [CrossRef]
- Romero-Peña, M.; Ng, E.K.; Ghosh, S. Development of Thermally Stable Coarse Water-in-Oil Emulsions as Potential DNA Bioreactors. J. Dispers. Sci. Technol. 2021, 42, 2075–2084. [Google Scholar] [CrossRef]
- Sarode, A.R.; Sawale, P.D.; Khedkar, C.D.; Kalyankar, S.D.; Pawshe, R.D. Casein and Caseinate: Methods of Manufacture. In Encyclopedia of Food and Health; Caballero, B., Finglas, P., Toldrá, F., Eds.; Elsevier: Amsterdam, The Netherlands, 2016; pp. 676–682. [Google Scholar] [CrossRef]
- Salum, P.; Güven, O.; Aydemir, L.Y.; Erbay, Z. Microscopy-Assisted Digital Image Analysis with Trainable Weka Segmentation (TWS) for Emulsion Droplet Size Determination. Coatings 2022, 12, 364. [Google Scholar] [CrossRef]
- Hwang, C.L.; Yoon, K. Multiple Attribute Decision Making: Methods and Applications; Springer: New York, NY, USA, 1981. [Google Scholar]
- Himmetagaoglu, A.B.; Erbay, Z.; Cam, M. Production of Microencapsulated Cream: Impact of Wall Materials and Their Ratio. Int. Dairy J. 2018, 83, 20–27. [Google Scholar] [CrossRef]
- Bains, U.; Pal, R. Rheology and Catastrophic Phase Inversion of Emulsions in the Presence of Starch Nanoparticles. ChemEngineering 2020, 4, 57. [Google Scholar] [CrossRef]
- Bennett, K.E.; Davis, H.T.; Macosko, C.W.; Scriven, L.E. Microemulsion Rheology: Newtonian and Non-Newtonian Regimes. In Proceedings of the SPE Annual Technical Conference and Exhibition, San Antonio, TX, USA, 4–7 October 1981; p. SPE-10061-MS. [Google Scholar] [CrossRef]
- Maffi, J.M.; Meira, G.R.; Estenoz, D.A. Mechanisms and Conditions That Affect Phase Inversion Processes: A Review. Can. J. Chem. Eng. 2021, 99, 178–208. [Google Scholar] [CrossRef]
- Rivas, J.C.M.; Schneider, Y.; Rohm, H. Effect of Emulsifier Type on Physicochemical Properties of Water-in-Oil Emulsions for Confectionery Applications. Int. J. Food Sci. Technol. 2016, 51, 1026–1033. [Google Scholar] [CrossRef]
- Balcaen, M.; Vermeir, L.; Van der Meeren, P. Influence of Protein Type on Polyglycerol Polyricinoleate Replacement in W/O/W (Water-in-Oil-in-Water) Double Emulsions for Food Applications. Colloids Surfaces A Physicochem. Eng. Asp. 2017, 535, 105–113. [Google Scholar] [CrossRef]
- Zhang, J.; Reineccius, G.A. Preparation and Stability of W/O/W Emulsions Containing Sucrose as Weighting Agent. Flavour Fragr. J. 2016, 31, 51–56. [Google Scholar] [CrossRef]
- Pal, R. Effect of Droplet Size on the Rheology of Emulsions. AIChE J. 1996, 42, 3181–3190. [Google Scholar] [CrossRef]
ΦE: 3% w/w (for AMP 1% w/w) | ΦE: 5% w/w (for AMP 2% w/w) | ΦE: 7% w/w (for AMP 3% w/w) | |
---|---|---|---|
ΦW: 10% w/w | 1 | 4 | 7 |
ΦW: 25% w/w | 2 | 5 | 8 |
ΦW: 40% w/w | 3 | 6 | 9 |
Sample | n (-) | K (Pa.s n) | Viscosity (cP) |
---|---|---|---|
Crill 1-1 | 098 ± 0.00 b,y | 1.14 ± 0.00 b,w | 80.8 ±0.73 b,x |
Crill 1-2 | 0.90 ± 0.00 a,x | 1.37 ± 0.04 a,w | 69.5 ± 0.41 a,w |
Crill 1-4 | 0.95 ± 0.00 a,m,x | 1.18 ± 0.00c,k,w | 74.5 ± 0.03 a,w |
Crill 1-5 | 0.85 ± 0.03 a,l,x | 1.55 ± 0.17 a,k,w | 96.6 ± 2.57 c,x |
Crill 1-6 | 0.63 ± 0.00 k,w | 2.66 ± 0.07 l,w | Non-Newtonian |
Crill 1-7 | 0.95 ± 0.00 a,l,y | 1.10 ± 0.01 a,k,w | 92.7 ± 0.05 c,x |
Crill 1-8 | 0.78 ± 0.07 a,kl,x | 1.95 ± 0.44 a,kl,w | 89.4 ± 0.49 b,w |
Crill 1-9 | 0.70 ± 0.00 k,w | 2.66 ± 0.07 l,x | Non-Newtonian |
Crill 4-1 | 0.96 ± 0.00 b,xy | 1.30 ± 0.02 b,w | 65.7 ± 0.60 a,w |
Crill 4-2 | 0.86 ± 0.00 a,x | 1.37 ± 0.04 a,w | 83.5 ± 2.82 a,y |
Crill 4-4 | 0.97 ± 0.01 b,m,xy | 1.15 ± 0.03 a,k,w | 77.6 ± 0.23 b,x |
Crill 4-5 | 0.86 ± 0.00 a,l,x | 1.35 ± 0.01 a,l,w | 80.8 ± 0.80 a,w |
Crill 4-6 | 0.63 ± 0.01 k,w | 2.62 ± 0.04 m,w | Non-Newtonian |
Crill 4-7 | 0.88 ± 0.00 a,l,x | 1.20 ± 0.03 ab,k,w | 77.0 ± 0.62 b,w |
Crill 4-8 | 0.81 ± 0.02 a,kl,x | 1.67 ± 0.17 a,k,w | 85.0 ± 1.09 a,w |
Crill 4-9 | 0.71 ± 0.04 k,w | 1.76 ± 0.26 k,w | Non-Newtonian |
PGPR-1 | 0.93 ± 0.00 a,k,x | 1.04 ± 0.03 a,k,w | 83.9 ± 0.23 a,k,y |
PGPR-2 | 1.04 ± 0.03 a,l,y | 1.19 ± 0.11 a,k,w | 132.5 ± 0.39 a,l,y |
PGPR-3 | 0.98 ± 0.00 a,kl | 2.79 ± 0.03 a,l | 260.2 ± 0.95 a,m |
PGPR-4 | 0.99 ± 0.01 b,k,y | 1.04 ± 0.04 a,k,w | 93.4 ± 0.33 b,k,y |
PGPR-5 | 1.01 ± 0.01 a,k,y | 1.36 ± 0.02 a,l,w | 139.8 ± 0.44 b,l,y |
PGPR-6 | 0.98 ± 0.00 b,k,x | 2.83 ± 0.01 a,m,w | 271.9 ± 0.58 b,m |
PGPR-7 | 1.01 ± 0.00 b,l,z | 1.02 ± 0.00 a,k,w | 100.1 ± 1.26 c,k,y |
PGPR-8 | 1.01 ± 0.01 a,l,y | 1.40 ± 0.00 a,l,w | 146.0 ± 1.48 c,l,x |
PGPR-9 | 0.99 ± 0.00 b,k,x | 2.84 ± 0.01 a,m,x | 274.7 ± 1.56 b,m |
AMP-1 | 0.43 ± 0.01 a,w | 11.4 ± 0.38 a,x | Non-Newtonian |
AMP-2 | 0.28 ± 0.01 b,w | 95.3 ± 4.08 a,x | Non-Newtonian |
AMP-4 | 0.45 ± 0.00 ab,w | 10.1 ± 0.33 a,x | Non-Newtonian |
AMP-5 | 0.21 ± 0.01 a,w | 145.2 ± 9.25 b,x | Non-Newtonian |
AMP-7 | 0.48 ± 0.01 b,w | 9.5 ± 0.78 a,x | Non-Newtonian |
AMP-8 | 0.31 ± 0.00 b,w | 133.1 ± 4.62 b,x | Non-Newtonian |
Code | Dispersed Phase (%) | PGPR (%) | Viscosity (cP) | D [4, 3] (µm) | Relative Closeness (-) |
---|---|---|---|---|---|
PGPR-1 | 10 | 3 | 83.9 | 0.704 | 0.611 |
PGPR-2 | 25 | 3 | 132.5 | 0.822 | 0.616 |
PGPR-3 | 40 | 3 | 260.2 | 0.976 | 0.430 |
PGPR-4 | 10 | 5 | 93.4 | 0.618 | 0.591 |
PGPR-5 | 25 | 5 | 139.8 | 0.662 | 0.621 |
PGPR-6 | 40 | 5 | 271.9 | 0.873 | 0.396 |
PGPR-7 | 10 | 7 | 100.1 | 0.488 | 0.568 |
PGPR-8 | 25 | 7 | 146.0 | 0.575 | 0.572 |
PGPR-9 | 40 | 7 | 274.7 | 0.795 | 0.381 |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Salum, P.; Ulubaş, Ç.; Güven, O.; Aydemir, L.Y.; Erbay, Z. Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations. Colloids Interfaces 2023, 7, 1. https://doi.org/10.3390/colloids7010001
Salum P, Ulubaş Ç, Güven O, Aydemir LY, Erbay Z. Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations. Colloids and Interfaces. 2023; 7(1):1. https://doi.org/10.3390/colloids7010001
Chicago/Turabian StyleSalum, Pelin, Çağla Ulubaş, Onur Güven, Levent Yurdaer Aydemir, and Zafer Erbay. 2023. "Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations" Colloids and Interfaces 7, no. 1: 1. https://doi.org/10.3390/colloids7010001