Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends

Luo, Tian; Wei, Zihao

doi:10.1002/fft2.276

Cited by 13 publications

(3 citation statements)

References 112 publications

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“…W/O/W emulsions are multiple emulsions in which the water continuous phase contains oil droplets with smaller water droplets dispersed within them (Muschiolik & Dickinson, 2017). The lipophilic emulsifier mainly used to prepare the primary W/O emulsion in the food grade W/O/W emulsion is PGPR (Heidari et al., 2022; Luo & Wei, 2023; Muschiolik & Dickinson, 2017). However, the function of PGPR in W/O/W emulsions is far more than the stabilization of the internal oil–water interface which is its essential role.…”

Section: Functional Properties Of Pgprmentioning

confidence: 99%

Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress

Meulenaer

Meeren

2023

Comp Rev Food Sci Food Safe

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Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR‐stabilized water‐in‐oil (W/O) emulsions to replace fat in order to produce low‐calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure‐activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water‐ or oil‐soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water‐dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.

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Section: Functional Properties Of Pgprmentioning

confidence: 99%

Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress

Meulenaer

Meeren

2023

Comp Rev Food Sci Food Safe

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“…Most DEs are stabilized using conventional emulsifiers, such as small synthetic surfactants, and predominantly biopolymers such as proteins and polysaccharides, since they migrate less from the outer to the inner droplets and form viscoelastic layers [1]. However, DEs stabilized with conventional emulsifiers are subject to several instability phenomena during both storage and gastrointestinal (GI) digestion, such as coalescence of oil droplets and W 1 droplets, the flux of water and water-soluble components between W 1 and W 2 , and migration of emulsifiers between both interfaces, among other mechanisms that trigger the release and degradation of the bioactive compounds encapsulated during oral or gastric digestion [9,10]. In this context, recent advancements have led to exploring alternative stabilizing agents, such as solid particles, to enhance the stability of DEs and their performance as delivery systems during digestion [9].…”

Section: Introductionmentioning

confidence: 99%

“…However, DEs stabilized with conventional emulsifiers are subject to several instability phenomena during both storage and gastrointestinal (GI) digestion, such as coalescence of oil droplets and W 1 droplets, the flux of water and water-soluble components between W 1 and W 2 , and migration of emulsifiers between both interfaces, among other mechanisms that trigger the release and degradation of the bioactive compounds encapsulated during oral or gastric digestion [9,10]. In this context, recent advancements have led to exploring alternative stabilizing agents, such as solid particles, to enhance the stability of DEs and their performance as delivery systems during digestion [9]. Pickering stabilization uses solid particles that irreversibly adsorb to the interface, forming a rigid barrier that prevents coalescence and reduces the loss of W 1 , enhancing the stability of DEs [11].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Gastrointestinal Release of Chlorogenic Acid and Curcumin Co-Encapsulated in Double Emulsions with the Outer Interface Stabilized by Cellulose Nanocrystals

Paredes-Toledo,

Herrera,

Díaz-Calderón

et al. 2024

Colloids and Interfaces

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A Pickering double emulsion (DE) with an outer (O:W2) interface stabilized by cellulose nanocrystals (DE-CNC) was designed as a co-delivery systems for chlorogenic acid (CA) and curcumin, then compared with a control DE emulsion with an O:W2 interface stabilized with sodium caseinate (DE-NaCas). DE-CNC was more resistant to creaming during storage (6.79%, day 42) and showed higher encapsulation efficiency (EE) of CA (>90%). Conversely, both DEs exhibited similarly high EE for curcumin (>97%). The ζ-potential values were highly negative in both DEs, but tended to be lower in DE-CNC due to the highly negative charge of the CNCs. DE-CNC allowed for a steady release of CA during the oral, gastric, and intestinal phases of digestion, while a total release of CA was already observed in the gastric phase in case of DE-NaCas. The bioaccessibility of CA was similar in both DEs (~57–58%). Curcumin was mainly released in the intestinal phase with both DEs, reaching slightly lower bioaccessibility values with DE-CNC. The use of CNCs as a stabilizer for the outer interface of DEs is a promising strategy to increase the stability and EE of these systems, providing oral co-delivery vehicles capable of releasing significantly bioactive compounds during the intestinal phase of digestion.

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W/O/W Pickering emulsions stabilized by complex modified phycocyanin

Tian,

Zhang,

et al. 2024

J Sci Food Agric

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BACKGROUNDA water‐in‐oil‐in‐water (W/O/W) double emulsion can simultaneously load hydrophilic and hydrophobic substances due to its unique two‐membrane, three‐phase structure. However, thermodynamic instability greatly limits the application of double emulsions in food processing. Further development of Pickering emulsions based on proteins, etc., can improve the stability and loading capacity. It is of great significance to promote their practical application.RESULTSHerein, we prepared ultrasound pretreatment complex glycation‐modified phycocyanin (UMPC) to stabilize a W/O/W Pickering emulsion for the codelivery of vitamin B12 (VB12) and vitamin E (VE). First, an inner water phase and oil phase containing polyglycerin polyricinoleate were homogenized to prepare a W/O emulsion. Subsequently, the W/O emulsion was homogenized with an outer water phase containing UMPC to obtain a W/O/W Pickering emulsion. A gel‐like inner phase emulsion with excellent storage and thermal stabilities was obtained under the condition that the W/O emulsion volume ratio was 80% and the UMPC was stabilized by 10 g kg−1. The double emulsion after loading VB12 and VE showed good encapsulation effect during the storage period, the encapsulation rate could reach more than 90%, it also showed excellent protection effect under long‐time storage and UV irradiation and the retention rate increased by more than 65%. In addition, the bioavailability of VB12 and VE significantly increased during simulated gastrointestinal digestion and reached 46.02% and 52.43%, respectively.CONCLUSIONThese results indicate that the UMPC‐stabilized W/O/W Pickering emulsion is an effective carrier for the codelivery of hydrophilic and hydrophobic bioactive molecules and also provides a means for useful exploration of an efficient and stable emulsion system stabilized by biological macromolecules. © 2024 Society of Chemical Industry.

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Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends

Cited by 13 publications

References 112 publications

Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress

Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress

In Vitro Gastrointestinal Release of Chlorogenic Acid and Curcumin Co-Encapsulated in Double Emulsions with the Outer Interface Stabilized by Cellulose Nanocrystals

W/O/W Pickering emulsions stabilized by complex modified phycocyanin

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