Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency

Jo, Yeon‐Ji; Karbstein, Heike P.; Schaaf, U.S. van der

doi:10.1039/c8fo02467g

Cited by 29 publications

(15 citation statements)

References 37 publications

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“…As shown in Figure 4C, when the continuous phase content of the outer water phase is too high, the limited dispersed phase W 1 /O emulsion cannot form a stable emulsion system with the external water phase, meaning that only W 1 /O emulsion and W 2 external water phases can achieve a better emulsification effect at a mass ratio of 5:5. These results are similar to those of Jo et al (2019). In order to obtain a more stable emulsion, follow-up tests employed a W 1 /O emulsion and W 2 external water ratio (w/w) of 5:5.…”

Section: Results Of External Water Phase Emulsifier Dosage Selectionsupporting

confidence: 81%

“…With an extended standing storage time, the double emulsion using Tween 80 was optimal. These results are similar to those of Jo et al (2019). Therefore, in order to obtain a more stable double emulsion, Tween 80 was used for subsequent testing.…”

Section: Analysis Of Optimised W 1 /O/w 2 Double Emulsion Preparation Conditionssupporting

confidence: 75%

“…The water phase content of the other emulsion groups fell within the range that can be wrapped by the oil phase. Based on Figures 1C and 2, it can be seen that floating of the oil phase may affect the emulsion droplet size, and internal water phase content will also affect the emulsion droplet size (Jo et al ., 2019). Figure 2 shows that the smallest average droplets were observed with an oil−water mass ratio of 6:4, and the emulsion formed under these conditions was more stable.…”

Section: Resultsmentioning

confidence: 99%

“…Figure 2 shows that the smallest average droplets were observed with an oil−water mass ratio of 6:4, and the emulsion formed under these conditions was more stable. This result is similar to that of Jo et al ., (2019). Considering emulsion stability and particle size, an oil−water mass ratio of 6:4 was selected for the following tests.…”

Section: Resultsmentioning

confidence: 99%

“…However, there are few reports concerning the use of double emulsion systems to encapsulate active peptides. Jo et al ., (2019) employed the double emulsion system to successfully encapsulate fish collagen peptides. Giroux et al ., (2019) noted that the release of peptides was negatively correlated with the viscosity of the oil and the hydrophobicity of the peptides.…”

Section: Introductionmentioning

confidence: 99%

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Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Yang

Ren

et al. 2021

Int J of Food Sci Tech

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In order to broaden the range of applications for oyster peptides in the food field, the amino acid composition of oyster peptide was analysed, after which the peptide sequence was identified using liquid-mass spectrometry technology. A W 1 /O/W 2 double emulsion was prepared by the two-step shear emulsification method. The W 1 /O/W 2 double emulsion was further freeze-dried after addition of alginate to obtain the final product, and the characteristics of the related product were analysed. The results show that oyster peptides are mainly composed of short peptides with molecular weights between 459.3 Da and 2716.3 Da. Polyglycerol polyrinoleate (PGPR) was selected as the emulsifier and added at 5% of the mass of the oil phase. The mass ratio of the oil phase to the water phase was O:W = 6:4, and optimal stability of the W 1 /O emulsion was obtained by shearing and emulsifying for 2 min at 12 000 rpm. A superior W 1 /O/W 2 double emulsion can be obtained by secondary emulsification in which the hydrophilic emulsifier Tween 80 was added at 0.8% (w/w) of the mass of the external water phase (W 2 ). The mass ratio of the emulsion to the external water phase was 5:5. The lyophilised product has good re-solubility, with the reconstituted emulsion maintaining the double-emulsion structure. Electronic nose results showed that the peculiar smell of the reconstituted emulsion was significantly lower than that of the oyster peptide solution. The results of this research provide a reference for the development and application of oyster peptides in the field of functional health foods.

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Section: Results Of External Water Phase Emulsifier Dosage Selectionsupporting

confidence: 81%

Section: Analysis Of Optimised W 1 /O/w 2 Double Emulsion Preparation Conditionssupporting

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Yang

Ren

et al. 2021

Int J of Food Sci Tech

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The Impact of Homogenization Techniques and Conditions on Water‐In‐Oil Emulsions for Casein Hydrolysate–Loaded Double Emulsions: A Comparative Study

Salum,

Ulubaş,

Güven

et al. 2024

Food Science & Nutrition

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This study aims to evaluate homogenization techniques and conditions for producing stable, small droplet‐size water‐in‐oil (W/O) emulsions intended for incorporation into casein hydrolysate–loaded double emulsions. Three commonly used homogenization methods; rotor–stator, ultrasonic, and high‐pressure homogenization were individually optimized utilizing response surface methodology. Instances of over‐processing were observed, particularly with the rotor–stator and ultrasonic homogenizers under specific conditions. Nevertheless, optimal conditions were identified for each technique: 530 s at 17,800 rpm agitation speed for the rotor–stator homogenizer, 139 s at 39% amplitude for the ultrasonic homogenizer, and 520 s at 1475 bar for the high‐pressure homogenizer. Subsequently, the W/O emulsions produced under optimal conditions and their respective W1/O/W2 double emulsions were compared. The rotor–stator and high‐pressure homogenized W/O emulsions exhibited comparable narrow droplet‐size distributions, as indicated by similar Span values. However, high‐pressure homogenization failed to sufficiently minimize droplet size. Ultrasonic homogenization resulted in droplets at the 1‐μm scale but yielded more polydisperse droplet‐size distribution. According to TOPSIS analysis, an emulsion with a viscosity of 93.1 cP (centiPoise), a stability index of 93.8%, a D(90) of 0.67 μm (0th day), and a D(90) of 0.75 μm (30th day) produced using a rotor–stator was selected. Additionally, double emulsions containing primary emulsions prepared with the rotor–stator method demonstrated higher viscosity, narrower droplet‐size distribution, and lower creaming compared to other samples. This investigation sheds light on the influence of homogenization techniques on emulsion properties, providing valuable insights for optimizing double emulsion formulations.

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Optimizing Preparation of Fish Scale Collagen Peptide/Sacha Inchi (Plukenetia volubilis L.) Seed Oil Nanoemulsion

Vu,

Mai

et al. 2024

ChemistrySelect

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This study presents results of extracting hydrolyzed collagen peptide from fresh‐water fish scale and using it to prepare a nanoemulsion based on Sacha inchi (Plukenetia volubilis L.) seed oil and collagen peptide. The sacha inchi seed oil is extracted from the seeds of Sacha Inchi (abbreviated as sachi) plant and contains approximate 45 % triple omega 3–6‐9 (ω‐3, ω‐6, ω‐9) content. Pseudo‐ternary phase diagrams of three components: aqueous collagen solution, sachi seed oil, and surfactant/co‐surfactant (Smix) have been constructed. The parameters including the composition of Smix, sachi seed oil, and aqueous collagen solution have been selected to optimize the technology factors for the emulsion process. A quadratic regression equation was chosen, and experimental planning following the Box‐Behnken model using response surface methodology was used to optimize the preparation conditions for the nanoemulsion. The average droplet size of the emulsion systems is the object function for optimization. The Smix is a mixture of surfactant (Tween80) and propylene glycol (PG) with different ratios of Tween80/PG of 1/1, 2/1, 3/1, and 4/1, corresponding to the formation of four emulsion systems, code 1, 2, 3, 4, respectively. The optimal parameters for each emulsion system are different, however, the aqueous collagen solution contains a higher proportion in emulsions. Under the optimal conditions, the predicted values of the objective function of emulsions code 1–code 4 ranged from 95.62 to 185.14 nm, increasing together with the Tween80 ratio in Smix. The experiment values of the objective function of emulsions code 1–code 4 prepared under the optimal conditions are 104.22, 133.70, 159.27, and 207.87 nm, respectively. These values are close to the predicted values, suggesting that the suitability of the experiment and theory. Additionally, the stability of the nanoemulsion prepared under the optimal conditions is also evaluated. A stable nanoemulsion is potentially for loading nutraceuticals and vitamins for applications in personal health care and medicinal fields.

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Collagen peptide-loaded W₁/O single emulsions and W₁/O/W₂ double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency

Abstract: Collagen peptide-loaded double emulsions are developed by using various formulation parameters to utilize as food-grade functional ingredients with excellent droplet stability and encapsulation efficiency of collagen peptide.

Cited by 29 publications

References 37 publications

Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products

The Impact of Homogenization Techniques and Conditions on Water‐In‐Oil Emulsions for Casein Hydrolysate–Loaded Double Emulsions: A Comparative Study

Optimizing Preparation of Fish Scale Collagen Peptide/Sacha Inchi (Plukenetia volubilis L.) Seed Oil Nanoemulsion

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