Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion

被引：41
作者：
Zhuang, Hong [1 ]
Li, Xueqian [1 ]
Wu, Sijia [1 ]
Wang, Bing [1 ]
Yan, Haiyang [1 ]
机构：
[1] Jilin Univ, Coll Food Sci & Engn, Changchun 130062, Jilin, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 418卷
关键词：
Konjac glucomannan; Emulsion gels; Encapsulation; Microstructure; Stability; Digestion; ENCAPSULATION; GELATION; RELEASE; INULIN;
D O I：
10.1016/j.foodchem.2023.135975
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate were investigated. Visual appearance indicated that a non-layered double emulsion gel was formed when KGM increased to 0.75%. Emulsion gels with 1.5% KGM showed the highest encapsulation, freezethaw and photochemical stability due to the formation of the smallest droplets, which were supported by microscopic observations. Moreover, the addition of KGM improved water holding capacity, rheological and texture properties of emulsion gels. Particularly, at 1.5% or 1.75% KGM, color and potential of hydrogen showed the most stable level after 14 days of storage. During in vitro digestion, KGM delayed the hydrolysis of protein and oil droplets, and then improved the bioavailability of grape seed proanthocyanidin. These results promoted the application of KGM in emulsion gels and the encapsulation of nutraceuticals.
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页数：10
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