Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China.
Wenzhou Vocational College of Science and Technology, Wenzhou 325000, People's Republic of China.
Food Chem. 2019 Dec 1;300:125171. doi: 10.1016/j.foodchem.2019.125171. Epub 2019 Jul 11.
This study aimed to examine the modification effect of whey protein concentrate (WPC), WPC-gum arabic (WPC-GA) or WPC-high methoxyl pectin (WPC-PEC) complex to tailor-modify W/O/W emulsion for secondary microencapsulation of hydrophilic arbutin and hydrophobic coumaric acid. The stability and rheological properties of coated emulsions, encapsulation yield, release and degradation kinetics of arbutin and coumaric acid were investigated. Results revealed that WPC-PEC complex (at the ratio of 1:3) coating W/O/W emulsion exhibited the highest viscosity and stability, with the highest encapsulation yield of 91.08% for arbutin and 80.92% for coumaric acid, respectively. Tighter coating structure of the WPC-PEC complex (1:3) forming a stronger gel network structure was confirmed, accounting for the larger mean particle size of 569.67 nm. Moreover, the WPC-PEC (1:3) coating W/O/W emulsion also showed controlled release of arbutin and coumaric acid in simulated conditions. The k value of degradation kinetics for arbutin (7.99 × 10 at pH = 1.2, 4.19 × 10 at 90 °C and 7.52 × 10 at UV-C treatment) and coumaric acid (5.18 × 10 at pH = 1.2, 3.24 × 10 at 90 °C and 6.90 × 10 at UV-C treatment) indicated low degradation rate. The present study revealed that the WPC-PEC (1:3) coating W/O/W emulsion could provide a better synergistic effect on higher encapsulation yield and stability of arbutin and coumaric acid.
本研究旨在考察乳清蛋白浓缩物（WPC）、WPC-阿拉伯胶（WPC-GA）或 WPC-高甲氧基果胶（WPC-PEC）复合物对 W/O/W 乳液的修饰作用，以用于亲水性熊果苷和疏水性香豆素的二次微胶囊化。研究了包埋乳液的稳定性和流变性能、包封率、熊果苷和香豆素的释放和降解动力学。结果表明，WPC-PEC 复合物（比例为 1:3）包被的 W/O/W 乳液表现出最高的粘度和稳定性，熊果苷的包封率最高为 91.08%，香豆素的包封率最高为 80.92%。证实了 WPC-PEC 复合物（1:3）形成的更紧密的包埋结构形成了更强的凝胶网络结构，这解释了其较大的平均粒径为 569.67nm。此外，WPC-PEC（1:3）包被的 W/O/W 乳液也表现出熊果苷和香豆素在模拟条件下的控制释放。熊果苷（在 pH=1.2 时为 7.99×10，在 90°C 时为 4.19×10，在 UV-C 处理时为 7.52×10）和香豆素（在 pH=1.2 时为 5.18×10，在 90°C 时为 3.24×10，在 UV-C 处理时为 6.90×10）的降解动力学 k 值表明降解速度较低。本研究表明，WPC-PEC（1:3）包被的 W/O/W 乳液对熊果苷和香豆素的较高包封率和稳定性具有更好的协同作用。
