Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-09-19 DOI:10.1016/j.jfoodeng.2024.112325

Nitong Bu , Huanglong Lin , Di Zhang , Xianrui Chen , Pingping Tan , Yuanbo Zhong , Liying Huang , Jie Pang , Lin Wang , Ruojun Mu

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Abstract

Water-in-water (W/W) emulsions as innovative transport for hydrophilic functional ingredients inherently lack stability due to the ultralow interfacial tension and thick interfacial layer. In this work, we first proposed a simple strategy to construct stable dextran (DEX)-in-poly (ethylene glycol) (PEG) W/W emulsions by utilizing the unique phase preference of konjac glucomannan/tragacanth gum (KT) hydrogels formed based on the cooling-induced intermolecular hydrogen bonds. KT hydrogels were demonstrated to present selective partition to PEG phase and could form physically crosslinking network, thus significantly improving the rheological behavior and stability of DEX-in-PEG (D/P) emulsions with no flocculation after 31 d of storage at 25 °C. Meanwhile, the average droplet size of emulsions decreased from 15.37 to 8.48 μm with TG concentration tuning from 0.2 % to 0.8 %. When encapsulating riboflavin (RIB) in D/P emulsions stabilized by KT-4 hydrogel, the storage and lighting stability of RIB were enhanced with retention rate of 60.94 % and 21.89 %, respectively. In addition, the release of RIB in the simulate gastrointestinal environment substantially reduced and the antioxidant activity of RIB was maximumly protected due to the unique pH-responsiveness of KT hydrogel network. This work provides a feasible strategy for designing stable W/W emulsions stabilized by natural polysaccharide hydrogels, and biocompatible carriers for hydrophilic functional ingredients.

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魔芋葡甘聚糖/黄芪胶水凝胶稳定的水包水乳剂用于核黄素输送

水包水（W/W）乳剂作为亲水性功能成分的创新运输方式，因其超低的界面张力和较厚的界面层而在本质上缺乏稳定性。在这项工作中，我们首先提出了一种简单的策略，利用魔芋葡甘聚糖/黄原胶（KT）水凝胶基于冷却引起的分子间氢键形成的独特相偏好，构建稳定的右旋糖酐（DEX）-聚乙二醇（PEG）水包水乳剂。结果表明，KT 水凝胶可选择性地分配到 PEG 相，并可形成物理交联网络，从而显著改善了 DEX-in-PEG (D/P) 乳剂的流变行为和稳定性，在 25 °C 下储存 31 d 后无絮凝现象。同时，随着 TG 浓度从 0.2 % 调整到 0.8 %，乳液的平均液滴尺寸从 15.37 μm 减小到 8.48 μm。在 KT-4 水凝胶稳定的 D/P 乳剂中封装核黄素（RIB）时，RIB 的储存稳定性和光照稳定性得到了提高，保留率分别为 60.94 % 和 21.89 %。此外，由于 KT 水凝胶网络独特的 pH 响应性，RIB 在模拟胃肠道环境中的释放量大大减少，其抗氧化活性也得到了最大程度的保护。这项工作为设计由天然多糖水凝胶稳定的稳定水包水乳剂以及亲水性功能成分的生物相容性载体提供了一种可行的策略。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.