Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
Research and Development, PepsiCo, 700 Anderson Hill Road, Purchase, NY 10577, United States.
Food Res Int. 2021 Jan;139:109950. doi: 10.1016/j.foodres.2020.109950. Epub 2020 Dec 7.
Pectin nanocapsules were obtained by gelling the inner droplets, in situ, in a multiple emulsion of the water in oil in water (W/O/W) type, using the enzyme Pectin methyl esterase. The inner phase was tested for its encapsulation efficiency by addition of brilliant blue or magnesium chloride. Rheological measurements and light scattering showed similarities for gelled and non gelled droplets containing high methoxy pectin. After one month of storage, the gelled nanocapsules showed a population of larger droplets, not appearing in the other W/O/W emulsions: the non gelled pectin droplets or control with no pectin. Confocal microscopy observations demonstrated the presence of the inner water droplets in all emulsions after one month of storage at 4 °C. Brilliant blue was retained in the inner droplets containing pectin, and the retention was not affected by the gelled inner phase. Magnesium ions were retained in all treatments, even in the case of control W/O/W emulsions, not containing pectin. With both systems studied, the presence of gelled nanocapsules did not cause significant differences in the encapsulation efficiency or stability of the W/O/W emulsions.
果胶纳米胶囊是通过在油包水型（W/O/W）的多重乳液中，使用果胶甲酯酶使内部液滴原位胶凝而获得的。通过添加亮蓝或氯化镁对内相的包封效率进行测试。流变学测量和光散射表明，高甲氧基果胶的胶凝和非胶凝液滴具有相似性。储存一个月后，胶凝纳米胶囊显示出更大液滴的群体，而在其他 W/O/W 乳液中则没有出现：非胶凝的果胶液滴或没有果胶的对照。共聚焦显微镜观察表明，在 4°C 下储存一个月后，所有乳液中均存在内部水相。亮蓝保留在含有果胶的内部液滴中，并且胶凝的内部相不会影响保留率。镁离子在所有处理中都被保留，即使在不含果胶的对照 W/O/W 乳液中也是如此。对于所研究的两种系统，存在胶凝纳米胶囊不会导致 W/O/W 乳液的包封效率或稳定性产生显著差异。
