Khalid Nauman, Kobayashi Isao, Neves Marcos A, Uemura Kunihiko, Nakajima Mitsutoshi
Food Engineering Division, National Food Research Institute, NARO, Ibaraki, Japan.
Biosci Biotechnol Biochem. 2013;77(6):1171-8. doi: 10.1271/bbb.120870. Epub 2013 Jun 7.
This study sought to encapsulate a high concentration of L-ascorbic acid, up to 30% (w/v), in the inner aqueous phase of water-in-oil-water (W/O/W) emulsions with soybean oil as the oil phase. Two-step homogenization was conducted to prepare W/O/W emulsions stabilized by a hydrophobic emulsifier and 30% (v/v) of W/O droplets stabilized by a hydrophilic emulsifier. First-step homogenization prepared W/O emulsions with an average aqueous droplet diameter of 2.0 to 3.0 μm. Second-step homogenization prepared W/O/W emulsions with an average W/O droplet diameter of 14 to 18 μm and coefficients of variation (CVs) of 18% to 25%. The results indicated that stable W/O/W emulsions containing a high concentration of L-ascorbic acid were obtained by adding gelatin and magnesium sulfate in the inner aqueous phase and glucose in both aqueous phases. L-Ascorbic acid retention in the W/O/W emulsions was 40% on day 30 and followed first-order kinetics.
本研究旨在以大豆油为油相，在水包油包水（W/O/W）乳液的内水相中包封高浓度的L-抗坏血酸，浓度高达30%（w/v）。采用两步均质法制备由疏水性乳化剂稳定的W/O/W乳液以及由亲水性乳化剂稳定的30%（v/v）W/O液滴。第一步均质制备平均水相液滴直径为2.0至3.0μm的W/O乳液。第二步均质制备平均W/O液滴直径为14至18μm且变异系数（CV）为18%至25%的W/O/W乳液。结果表明，通过在内水相中添加明胶和硫酸镁以及在两个水相中添加葡萄糖，可获得含有高浓度L-抗坏血酸的稳定W/O/W乳液。W/O/W乳液中L-抗坏血酸在第30天的保留率为40%，且遵循一级动力学。
