Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

Abstract

Particle-stabilized W/O/W emulsion gels were fabricated using a two-step procedure: ( i) a W/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin (as a gelling agent) in the aqueous phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase; ( ii) this W/O emulsion was then homogenized with another water phase (W) containing wheat gliadin nanoparticles (hydrophilic emulsifier). The gliadin nanoparticles in the external aqueous phase aggregated at pH 5.5, which led to the formation of particle-stabilized W/O/W emulsion gels with good stability to phase separation. These emulsion gels were then used to coencapsulate a hydrophilic bioactive (epigallocatechin-3-gallate, EGCG) in the internal aqueous phase (encapsulation efficiency = 65.5%) and a hydrophobic bioactive (quercetin) in the oil phase (encapsulation efficiency = 97.2%). The emulsion gels improved EGCG chemical stability and quercetin solubility under simulated gastrointestinal conditions, which led to a 2- and 4-fold increase in their effective bioaccessibility, respectively.

A review of the rheological properties of dilute and concentrated food emulsions

“…A number of next‐generation emulsion systems are being developed to meet these challenges, including Pickering emulsions (Dai, Sun, Wei, Mao, & Gao, ), excipient emulsions (Zou et al, ), double emulsions (Chen et al, ) and high internal phase emulsions (Wei Liu, McClements, Zhou, Jing, & Zou, ). These emulsions often possess advantages over traditional emulsions, such as good long‐term stability, assembly from plant‐based ingredients, and the ability to enhance the bioavailability of bioactive agents.…”

“…This type of measurement can also be used to monitor the degradation of emulsions during preparation or storage. In some cases, the interactions between different components within emulsions can also be monitored using rheological measurements, for example, bioactives (curcumin, carotene, vitamins, and quercetin) (Araiza‐Calahorra, Akhtar, & Sarkar, ; Chen et al, ; Geremias‐Andrade, Souki, Moraes, & Pinho, ; Lu, Zheng, & Miao, ), proteins (Balakrishnan, Nguyen, Schmitt, Nicolai, & Chassenieux, ; Li & Zhao, ), and polysaccharides (Bai, Huan, Li, & McClements, ; Li et al, ). Similarly, rheology measurements can be used to measure changes in the properties of the gastrointestinal fluids that influence the digestion and absorption of macronutrients and bioactive components (Fu et al, ; Liu, Wang, McClements, & Zou, ).…”

Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification

“…PGPR, oil soluble surfactant, is commonly used in the oil phase of w 1 /o/w 2 emulsions to stabilize the internal water phase (w 1 ) via top-down processing (Chen et al, 2018, Silva et al, 2018. The primary emulsion (w 1 /o) is then applied to further top-down or alternatively bottom-up processing to create the final w/o/w emulsion where water soluble surfactant (most commonly Tween 20) must be present in the outer water phase (w 2 ).…”

Effects of Lipid-Based Encapsulation on the Bioaccessibility and Bioavailability of Phenolic Compounds

“…According to the results, when simply suspended in water, the bioaccessibility of EGCG and quercetin were found to be 25.8 and 12.9%, respectively. In contrast, when coencapsulated in W/O/W emulsion gels, bioaccessibility of both EGCG and quercetin increased to around 48.4 and 49%, respectively [57].…”