{"title":"双W/O/W乳液组合物中维生素C、维生素B9和维生素D3的共包封：乳化型与粉状","authors":"Erika Kižytė, Ieva Bartkuvienė, Ina Jasutienė, Milda Keršienė, Viktorija Eisinaitė, Daiva Leskauskaitė","doi":"10.1007/s11483-025-09985-4","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, a double water-in-oil-in-water emulsion (DE-SeaB) and its freeze-dried powder (DEP-SeaB) were developed using sea buckthorn pomace lipophilic extract for co-encapsulation of vitamins C, B<sub>9</sub>, and D<sub>3</sub>. A double emulsion with rapeseed oil as the lipophilic phase was prepared as a control (DE-Rap and DEP-Rap, respectively). The impact of lipophilic phase type on the formation, stability, and properties of these double emulsions was examined. The fatty acid composition and other lipophilic substances present in sea buckthorn pomace extract resulted in an almost threefold increase in droplet size (d<sub>43</sub> = 132 μm), an increase in the flow consistency index (ĸ = 208.90 Pa·s<sup>n</sup>) and storage modulus (Gʹ = 1366.67 Pa), and an improvement in the stability of vitamins C and B<sub>9</sub> over a 56-day storage period compared to the rapeseed oil double emulsion. At the end of the in vitro simulated gastrointestinal digestion process, the bioaccessibility of vitamins C, B<sub>9</sub>, and D<sub>3</sub> were 10%, 67%, and ~ 100%, respectively, independent of the type of lipophilic phase. Freeze-drying of the double emulsion yielded a powder with highly stable vitamins B<sub>9</sub> and D<sub>3</sub> (~ 100%) but with a significant loss of vitamin C (40 − 60%). The high free oil content of the powder (42%) contributed to its low water solubility (22.46 − 28.15%) and may lead to a shorter shelf life and difficulties in practical application. Overall, the results demonstrate that a double emulsion developed with sea buckthorn pomace lipophilic extract is a more suitable matrix in liquid form than it lyophilized powder for the protection of vitamins during long-term storage.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Co-encapsulation of Vitamin C, B9 and D3 in the Double W/O/W Emulsion Composition: Emulsified vs Powdered Form\",\"authors\":\"Erika Kižytė, Ieva Bartkuvienė, Ina Jasutienė, Milda Keršienė, Viktorija Eisinaitė, Daiva Leskauskaitė\",\"doi\":\"10.1007/s11483-025-09985-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this study, a double water-in-oil-in-water emulsion (DE-SeaB) and its freeze-dried powder (DEP-SeaB) were developed using sea buckthorn pomace lipophilic extract for co-encapsulation of vitamins C, B<sub>9</sub>, and D<sub>3</sub>. A double emulsion with rapeseed oil as the lipophilic phase was prepared as a control (DE-Rap and DEP-Rap, respectively). The impact of lipophilic phase type on the formation, stability, and properties of these double emulsions was examined. The fatty acid composition and other lipophilic substances present in sea buckthorn pomace extract resulted in an almost threefold increase in droplet size (d<sub>43</sub> = 132 μm), an increase in the flow consistency index (ĸ = 208.90 Pa·s<sup>n</sup>) and storage modulus (Gʹ = 1366.67 Pa), and an improvement in the stability of vitamins C and B<sub>9</sub> over a 56-day storage period compared to the rapeseed oil double emulsion. At the end of the in vitro simulated gastrointestinal digestion process, the bioaccessibility of vitamins C, B<sub>9</sub>, and D<sub>3</sub> were 10%, 67%, and ~ 100%, respectively, independent of the type of lipophilic phase. Freeze-drying of the double emulsion yielded a powder with highly stable vitamins B<sub>9</sub> and D<sub>3</sub> (~ 100%) but with a significant loss of vitamin C (40 − 60%). The high free oil content of the powder (42%) contributed to its low water solubility (22.46 − 28.15%) and may lead to a shorter shelf life and difficulties in practical application. Overall, the results demonstrate that a double emulsion developed with sea buckthorn pomace lipophilic extract is a more suitable matrix in liquid form than it lyophilized powder for the protection of vitamins during long-term storage.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"20 3\",\"pages\":\"\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-06-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-025-09985-4\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09985-4","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Co-encapsulation of Vitamin C, B9 and D3 in the Double W/O/W Emulsion Composition: Emulsified vs Powdered Form
In this study, a double water-in-oil-in-water emulsion (DE-SeaB) and its freeze-dried powder (DEP-SeaB) were developed using sea buckthorn pomace lipophilic extract for co-encapsulation of vitamins C, B9, and D3. A double emulsion with rapeseed oil as the lipophilic phase was prepared as a control (DE-Rap and DEP-Rap, respectively). The impact of lipophilic phase type on the formation, stability, and properties of these double emulsions was examined. The fatty acid composition and other lipophilic substances present in sea buckthorn pomace extract resulted in an almost threefold increase in droplet size (d43 = 132 μm), an increase in the flow consistency index (ĸ = 208.90 Pa·sn) and storage modulus (Gʹ = 1366.67 Pa), and an improvement in the stability of vitamins C and B9 over a 56-day storage period compared to the rapeseed oil double emulsion. At the end of the in vitro simulated gastrointestinal digestion process, the bioaccessibility of vitamins C, B9, and D3 were 10%, 67%, and ~ 100%, respectively, independent of the type of lipophilic phase. Freeze-drying of the double emulsion yielded a powder with highly stable vitamins B9 and D3 (~ 100%) but with a significant loss of vitamin C (40 − 60%). The high free oil content of the powder (42%) contributed to its low water solubility (22.46 − 28.15%) and may lead to a shorter shelf life and difficulties in practical application. Overall, the results demonstrate that a double emulsion developed with sea buckthorn pomace lipophilic extract is a more suitable matrix in liquid form than it lyophilized powder for the protection of vitamins during long-term storage.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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