Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

Encapsulation properties, release behavior and physicochemical characteristics of... Water-in-oil-in-water (W1/O/W2) double emulsion is one of the most efficient drug delivery systems. In the double emulsion, the release of a target compound from one phase to another can be controlled by the emulsion composition, emulsification and preparation condition. Tween 80 is mainly used as a high HLB emulsifier; while it may cause many side effects on the human health. The main goal of the present study was to investigate the efficiency of a new hybrid polymer (pectin–pea protein isolate conjugate) as a potential alternative for Tween 80. In this study, the efficiency of different types and concentrations of hydrophilic emulsifier (i.e. Tween 80, native pectin and pectin–PPI conjugate) and hydrophobic emulsifier (i.e. PGPR) on the release behavior of Tartrazine as a marker and other characteristics of W1/O/W2 double emulsion were investigated. The double emulsion containing 2% pectin–PPI conjugate and 2% PGPR had proper encapsulation stability (37.05%). Conversely, the sample stabilized with Tween 80 (2%) and PGPR (either 2% or 5%) had relatively poor encapsulation stability after one-month storage (8.97% and 6.35%, respectively). In most cases, the double emulsion stabilized with pectin–PPI conjugate provided stronger encapsulation properties, smaller droplets, and higher zeta potential than other emulsions containing the native pectin and Tween 80. The current study reveals that the pectin-PPI conjugate (3:1) can be used a proper replacer for Tween 80 in stabilizing the double emulsion. The application of pectin–PPI conjugate in the double emulsion led to reduce the percentage of PGPR in the formulation, providing safer product. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

Loading next page...
 
/lp/elsevier/encapsulation-properties-release-behavior-and-physicochemical-7stuxC7tK0
Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.06.023
Publisher site
See Article on Publisher Site

Abstract

Water-in-oil-in-water (W1/O/W2) double emulsion is one of the most efficient drug delivery systems. In the double emulsion, the release of a target compound from one phase to another can be controlled by the emulsion composition, emulsification and preparation condition. Tween 80 is mainly used as a high HLB emulsifier; while it may cause many side effects on the human health. The main goal of the present study was to investigate the efficiency of a new hybrid polymer (pectin–pea protein isolate conjugate) as a potential alternative for Tween 80. In this study, the efficiency of different types and concentrations of hydrophilic emulsifier (i.e. Tween 80, native pectin and pectin–PPI conjugate) and hydrophobic emulsifier (i.e. PGPR) on the release behavior of Tartrazine as a marker and other characteristics of W1/O/W2 double emulsion were investigated. The double emulsion containing 2% pectin–PPI conjugate and 2% PGPR had proper encapsulation stability (37.05%). Conversely, the sample stabilized with Tween 80 (2%) and PGPR (either 2% or 5%) had relatively poor encapsulation stability after one-month storage (8.97% and 6.35%, respectively). In most cases, the double emulsion stabilized with pectin–PPI conjugate provided stronger encapsulation properties, smaller droplets, and higher zeta potential than other emulsions containing the native pectin and Tween 80. The current study reveals that the pectin-PPI conjugate (3:1) can be used a proper replacer for Tween 80 in stabilizing the double emulsion. The application of pectin–PPI conjugate in the double emulsion led to reduce the percentage of PGPR in the formulation, providing safer product.

Journal

Food HydrocolloidsElsevier

Published: Dec 1, 2016

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 12 million articles from more than
10,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Unlimited reading

Read as many articles as you need. Full articles with original layout, charts and figures. Read online, from anywhere.

Stay up to date

Keep up with your field with Personalized Recommendations and Follow Journals to get automatic updates.

Organize your research

It’s easy to organize your research with our built-in tools.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve Freelancer

DeepDyve Pro

Price
FREE
$49/month

$360/year
Save searches from
Google Scholar,
PubMed
Create lists to
organize your research
Export lists, citations
Read DeepDyve articles
Abstract access only
Unlimited access to over
18 million full-text articles
Print
20 pages/month
PDF Discount
20% off