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Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties.
- Source :
- International Journal of Food Science & Technology; Aug2022, Vol. 57 Issue 8, p5268-5279, 12p
- Publication Year :
- 2022
-
Abstract
- Summary: Mangiferin (MGF) is a phenolic compound isolated from mango, but its poor solubility significantly limits its use. In this study, MGF was embedded into the inner aqueous phase of W1/O/W2 emulsions. Firstly, the dissolution method of MGF was determined. MGF remained stable in solution with pH 13 at 30 min, and its solubility reached 10 mg mL−1. When the pH of MGF solutions was adjusted from pH 13 to pH 6, MGF did not immediately crystallise, providing sufficient time to construct the MGF‐loaded W1/O/W2 emulsions. Subsequently, the MGF‐loaded W1/O/W2 emulsions were constructed using polyglycerol polyricinoleate (PGPR) and calcium caseinate (CAS). The formation and stability of the W1/O/W2 emulsions were investigated. The MGF‐loaded W1/O/W2 emulsions stabilised with 1% PGPR and 1% – 3% CAS exhibited a low viscosity, limited loading capacity, and poor stability. Conversely, the MGF‐loaded W1/O/W2 emulsions stabilised by 3%PGPR–3%CAS exhibited optimal loading capacity (encapsulation efficiency = 95.31% and loading efficiency = 0.91%) and stability, which was attributed to the fact that high viscosity and gel state retarded the migration of inner aqueous phase. These results indicated that the W1/O/W2 emulsions stabilised by PGPR and CAS may be a potential alternative for encapsulating mangiferin. [ABSTRACT FROM AUTHOR]
- Subjects :
- MANGIFERIN
EMULSIONS
CALCIUM
RHEOLOGY
Subjects
Details
- Language :
- English
- ISSN :
- 09505423
- Volume :
- 57
- Issue :
- 8
- Database :
- Complementary Index
- Journal :
- International Journal of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 158042825
- Full Text :
- https://doi.org/10.1111/ijfs.15856