Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex

Abstract

A cannabidiol (CBD)-loaded oil-in-water emulsion stabilized by a whey protein (WP)-maltodextrin (MD) conjugate and rosmarinic acid (RA) complex was fabricated, and its stability characteristics were investigated under various environmental conditions. The WP-MD conjugates were formed via dry-heating. The interaction between WP and MD was assessed by browning intensity, reduced amount of free amino groups, the formation of high molecular weight components in sodium dodecyl sulfate-PAGE, and changes in secondary structure of whey proteins. The WP-MD-RA noncovalent complex was prepared and confirmed by fluorescence quenching and Fourier-transform infrared spectroscopy spectra. Emulsions stabilized by WP, WP-MD, and WP-RA were used as references to evaluate the effect of WP-MD-RA as a novel emulsifier. Results showed that WP-MD-RA was an effective emulsifier to produce fine droplets for a CBD-loaded emulsion and remarkably improved the pH and salt stabilities of emulsions in comparison with WP. An emulsion prepared with WP-MD-RA showed the highest protection of CBD against UV and heat-induced degradation among all emulsions. The ternary complex kept emulsions in small particle size during storage at 4°C. Data from the current study may offer useful information for designing emulsion-based delivery systems which can protect active substance against environmental stresses.

Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound

“…Particles of this size exhibited exceptional functional characteristics, including superior stability, prolonged retention in the gastrointestinal tract, increased tissue penetration, and enhanced cellular uptake (Li et al 2021b). WPC had a diameter of approximately 170 nm, which was in line with our previous study (Wang et al 2022a). For soy protein, a significantly larger particle size (180 nm) compared to that of WPC was observed, P < 0.05, which was similar with a previous literature (Baek and Mun 2022).…”

“…WPC had a diameter of approximately 170 nm, which was in line with our previous study (Wang et al . 2022a). For soy protein, a significantly larger particle size (180 nm) compared to that of WPC was observed, P < 0.05, which was similar with a previous literature (Baek and Mun 2022).…”

“…Lower surface charge of SPI than WPC under neutral conditions has also been reported in a previous study (Bordon et al 2023). However, it is worth noting that despite the decrease in surface charge, the absolute value of all colloidal solutions remained relatively high, indicating that the molecules still possessed sufficient electrostatic repulsion to maintain the stability of the system (Wang et al 2022a).…”

The effect of essential oil concentrations on particle size of kencur (Kaempferia galanga L.) nanoemulsions with maltodextrin and tween 80 as emulgators

“…It is concluded that nanoemulsion of Kencur essential oil with maltodextrin as coating material and tween 80 as a surfactant at this ratio tends to be effective in producing small particle sizes. In contrast to the ratios in other formulas which produce larger particle sizes, namely 110-120 nm [17], 147 nm [18] and 220 nm [19]. Another data we get is the PI value.…”

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

“…Not only -potential, but also steric hindrance among droplets, is another mechanism to prevent the coagulation or flocculation in emulsions [ 18 ], as it is the main stabilization mechanism [ 54 ], particularly in pickering-type emulsions. Previous studies showed that the union of hydrophilic polysaccharides on the surface of oil droplets reinforces steric repulsion, preventing droplet aggregation [ 55 , 56 ]. The AOE4 shows a -potential close to zero.…”