RESUMEN
Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized S/O/W emulsions with different gelatin (GEL) concentrations (0.1~8.0 wt%) were compared. Combined with a confocal laser scanning microscope (CLSM), cryoscanning electron microscope (Cryo-SEM), and interfacial adsorption characteristics, the stabilization mechanism was analyzed. The bioavailability of CaCO3 was investigated in a simulated gastrointestinal tract (GIT) model. The S/O/W-emulsion droplets prepared by the NaCas-GEL composite have a smaller particle size, higher Zeta-potential, larger apparent viscosity, and better physical stability compared with GEL as a single emulsifier. CLSM results confirmed that CaCO3 powder was encapsulated in emulsion droplets. The Cryo-SEM results and interfacial adsorption characteristics analysis indicated that the NaCas-GEL binary composite could effectively reduce the interfacial tension, and the droplets form a denser three-dimensional network space structure with a shell-core structure which enhanced the stability of the system. GIT studies showed that the droplets presented higher CaCO3 bioaccessibility than the CaCO3 powder. This study enriched the theory of the S/O/W transfer system and provided theoretical support for the development of CaCO3 application in liquid food.
RESUMEN
The improvement in the stability of solid-in-oil-in-water (S/O/W) emulsions, which are used as carriers for protein delivery, was investigated. For this purpose, emulsions were prepared using trimyristin, a solid fat, as the oil phase, and using the membrane emulsification and solvent evaporation methods. The samples were made into stable fine emulsions using polyvinyl alcohol, a hydrophilic polymer, as an emulsifier, and by controlling the particle size uniformly. The S/O/W emulsions prepared by this method showed almost no leakage of encapsulated proteins and exhibited controlled release in an intestinal environment.
Asunto(s)
Alcohol Polivinílico , Agua , Preparaciones de Acción Retardada , Emulsiones , Tamaño de la Partícula , SolventesRESUMEN
Calcium carbonate (CaCO3) is a commonly used fortified calcium, but poor suspension stability and easy precipitation seriously limited its food processing and products application. The formation of CaCO3 loaded microparticles based on the form of solid/oil/water (S/O/W) emulsion is a promising method to improve the dispersion stability of CaCO3 in liquid food. In this study, CaCO3, soybean oil, and sodium caseinate (NaCas) were used as the solid, oil, and W phase, respectively. The fabrication involved two steps: the S/O emulsion was prepared by adding CaCO3 into soybean oil by magnetic stirring and high-speed shearing, and then put the S/O crude emulsion into NaCas solution (W phase) to obtain S/O/W emulsion by high-speed blender. The particle size distribution, zeta potential, stability of the microsphere, infrared spectral analysis, and XRD of the S/O/W calcium-lipid microsphere were explored. The stability and rheological mechanism of S/O/W calcium-lipid emulsion were investigated by combining the microstructure, shear rheological, and microrheological properties. It was found that the emulsion particles have more uniform particle size distribution and no aggregation, and the stability of the emulsion was improved with increasing the content of NaCas. The mean square displacement (MSD) curve and solid-liquid equilibrium (SLB) value of S/O/W emulsion increased with the increase in NaCas concentration, and the viscosity behavior is dominant. The results of confocal laser microscopy (CLSM) and cryo-scanning electron microscopy (Cryo-SEM) showed that the three-dimensional network structure of S/O/W emulsions was more compact, and the embedding effect of calcium carbonate (CaCO3) was slightly improved with the increase in NaCas concentration. According to infrared spectrum and XDR analysis, the addition of CaCO3 into the emulsion system caused crystal structure distortion. This study provides a reference for solving the dispersibility of insoluble calcium salt in liquid food.
RESUMEN
There is an established need to deliver lactase in milk to retain activity during storage and hydrolyze lactose after ingestion. In this work, spray-dried lactase powder was encapsulated in solid-in-oil-in-water (S/O/W) emulsions to fabricate delivery systems. The adoption of Span 80 in milk fat and lecithin in protein solution enabled the encapsulation of â¼76% lactase and <400 nm droplets. Additional cross-linking of proteins on droplets by transglutaminase and addition of sodium caseinate effectively reduced the amount of free lactase after spray drying emulsions. Compared to the data for free lactase, encapsulation significantly improved the thermal stability of lactase, reduced the level of lactose hydrolysis during a 14 day refrigeration (from â¼70 to <20%), enabled the gradual release of lactose during the simulated gastric and intestinal digestions, and resulted in the hydrolysis of most lactose during the simulated digestions. Therefore, the studied S/O/W emulsions have the potential to deliver lactase in milk for lactose-intolerant consumers.