Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
Food Chem. 2022 Apr 16;374:131826. doi: 10.1016/j.foodchem.2021.131826. Epub 2021 Dec 9.
This work was aimed to systematically assess the effect of diverse emulsification strategies, i.e., layer-by-layer (LbL), directly mixing (DM), and heteroaggregation (HA) assemblies on electrospinnability of emulsions stabilized by gum Arabic (GA)-whey protein isolate (WPI) blend and their subsequence potential in β-carotene (BC) encapsulation. The designed BC emulsions were characterized in terms of zeta-potential, droplet size, and rheological properties. According to the results, LbL-formulated emulsions possessed the highest zeta-potential; however, HA-produced ones appeared to be more viscous among all emulsions. Properties of electrospun nanofibers varied considerably relying on either the emulsification strategy or the oil phase volume fraction as confirmed by field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), and fourier transform infrared specroscopy (FTIR). It was found that the resulting nanofibers produced by LbL and HA emulsification guaranteed higher BC encapsulation efficiency (>90%), in comparison to that of DM-engineered samples offering a lower efficiency of ∼71 %. The storage stability of BC emulsions stabilized with WPI-GA blend was in the order of LbL > HA > DM emulsions. Most importantly, the application of LbL assembly exhibited the most thermally/physicochemically stable carotenoid-comprising nanofibers among all studied mixing techniques. These results offer useful information for applications of different emulsification strategies for fabricating BC-loaded nanofibers via emulsion electrospining technique.
本工作旨在系统评估不同乳化策略（即层层（LbL）、直接混合（DM）和杂化聚集（HA）组装）对由阿拉伯胶（GA）-乳清蛋白分离物（WPI）混合物稳定的乳液的可纺性及其随后在β-胡萝卜素（BC）包封中的潜在应用的影响。设计的 BC 乳液在 ζ 电位、液滴尺寸和流变性能方面进行了表征。结果表明，LbL 配方乳液具有最高的 ζ 电位；然而，与所有乳液相比，HA 产生的乳液似乎更粘稠。根据场发射扫描电子显微镜（FE-SEM）、透射电子显微镜（TEM）、热重分析（TGA）和傅里叶变换红外光谱（FTIR）的结果，电纺纳米纤维的性质取决于乳化策略或油相体积分数而有很大差异。发现 LbL 和 HA 乳化产生的纳米纤维能够保证更高的 BC 包封效率（>90%），而 DM 工程样品的效率较低，约为 71%。WPI-GA 混合物稳定的 BC 乳液的储存稳定性顺序为 LbL>HA>DM 乳液。最重要的是，与所有研究的混合技术相比，LbL 组装的应用表现出最热/物理化学稳定的包含类胡萝卜素的纳米纤维。这些结果为通过乳液静电纺丝技术制备负载 BC 的纳米纤维的不同乳化策略的应用提供了有用的信息。
