Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene

Abstract

W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.

Effectiveness of probiotic- and fish oil-loaded water-in-oil-in-water (W1/O/W2) emulsions at alleviating ulcerative colitis

“…This could be because the free probiotics are largely inactivated when passing through the gastrointestinal tract and thus cannot exert a beneficial biological regulation effect. 25 The results also showed that fish oil had little effect on colon length in UC mice. This was possibly due to the relatively low content of fish oil used, with each mouse (26 g weight) ingesting only around 7 μL of fish oil every day.…”

“…Additionally, the presence of fish oil may enhance the adhesion of the probiotics within the colon, making it easier for them to attach to the intestinal wall, thereby providing a more stable foundation for probiotic action. 25…”

“…Additionally, the presence of fish oil may enhance the adhesion of the probiotics within the colon, making it easier for them to attach to the intestinal wall, thereby providing a more stable foundation for probiotic action. 25 3.6. Effects of probiotic-and fish oil-loaded W 1 /O/W 2 emulsions on SCFAs in feces of mice with UC SCFAs are metabolites of microbial degradation of dietary fibers in the gut, which include acetate, propionate, butyrate, isobutyrate, and valeric acid.…”

“…These emulsions were used because they contain internal water and oil domains, which allows both hydrophilic and hydrophobic substances to be simultaneously incorporated. 25 Initially, W 1 / O emulsions were prepared using polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier. Then, W 1 /O emulsions were homogenized with water (W 2 ) containing soy protein isolate (SPI) and sodium alginate (SA) to form W 1 /O/W 2 emulsions, where the SPI and SA acted as emulsifiers and stabilizers, respectively.…”

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

“…DE is an appropriate carrier for micronutrients that, in addition to protecting them against degradation, provides the possibility of co-encapsulation of both hydrophilic and hydrophobic compounds to produce enhanced health benefits [13], as evidenced in Table 1. In this context, Dai et al [14] co-encapsulated vitamin C and β-carotene within the W 1 and oil phase of a DE, respectively; stabilized by different concentrations of Sipunculus nudus salt-soluble proteins. The values of encapsulation efficiency (EE) for vitamin C at 1% and 2% of protein concentrations were 87.3% and 91.2%, respectively.…”