Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs)

Encapsulation of ferulic acid in high internal phase Pickering emulsions stabilized using nonenyl succinic anhydride (NSA) and octenyl succinic anhydride (OSA) modified quinoa and maize starch nanoparticles

High internal phase Pickering emulsions (HIPPEs) stabilized using modified starch nanoparticles (SNPs) were studied as a delivery system for ferulic acid (FA). The quinoa (Q, 153 nm) and maize (M, 221 nm) SNPs were prepared by sono-precipitation and modified with nonenyl succinic anhydride (NSA) and octenyl succinic acid (OSA). The FA-encapsulated HIPPEs obtained showed neither coalescence nor Ostwald ripening, as reflected by emulsion index and droplet size measurements. Confocal laser scanning microscopy revealed FA entrapped droplets surrounded by the SNPs layer. The rheological measurements confirmed strong network formation and long-term stability. In vitro studies (pH 7.4, 96 h) showed sustained release of FA from the gel network. After 15 days, the encapsulation efficiencies for HIPPEs stabilized with both NSA and OSA modified QSNPs and MSNPs were close to 99%. The results showed that FA could be feasibly encapsulated in HIPPEs stabilized using modified SNPs.

Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene

W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties of the fish gelatin (FG) emulsion, as pectin was utilized to improve the stability of FG, fish oil emulsion. During the study, when pH < 6, the FG-pectin emulsion displayed better storage stability and salinity tolerance. Analyzing the result, pectin could avoid phase separation at the freeze-thaw process and prevent the liquid-gel transition of FG emulsions during storage. On the other hand, when pH ≥ 6, the emulsion displayed high viscosity due to the complex flocculation and stratified during long-term storage. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding of the FG-pectin complexes in the emulsion were all reduced. Overall, pectin improved the stability of FG emulsions through electrostatic repulsion, hydrophobic interactions, and steric hindrance.