Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions

Ce Cheng; Hongxia Gao; David Julian McClements; Huaying Zeng; Li Ma; Liqiang Zou; Jinyu Miao; Xiaolin Wu; JiaNeng Tan; Ruihong Liang; Wei Liu

doi:10.1016/j.foodchem.2021.131225

Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions

Food Chem. 2022 Mar 15:372:131225. doi: 10.1016/j.foodchem.2021.131225. Epub 2021 Sep 25.

Authors

Ce Cheng¹, Hongxia Gao¹, David Julian McClements², Huaying Zeng¹, Li Ma¹, Liqiang Zou³, Jinyu Miao¹, Xiaolin Wu¹, JiaNeng Tan⁴, Ruihong Liang¹, Wei Liu⁵

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
² Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
³ State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China. Electronic address: zouliqiang2010@163.com.
⁴ Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China. Electronic address: tanjianeng@caas.cn.
⁵ State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

PMID: 34614463
DOI: 10.1016/j.foodchem.2021.131225

Abstract

Water-in-oil (W/O) high internal phase emulsions (HIPEs) were prepared using polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac glucomannan (KGM) and octenyl succinic anhydride starch (OSA-starch). The formation, stability, and functionality of these emulsions were varied by adjusting the ratio of KGM and OSA-starch. Interfacial tension measurements indicated that the OSA-starch co-adsorbed to the water-oil interface with PGPR, which would have led to the formation of a polysaccharide-layer that helped prevent separation of the HIPEs. The centrifugal stability, rheological and microstructural results indicated that the W/O HIPEs exhibited well pH, ionic and thermal stability. The encapsulation efficiency, stability, and bioaccessibility of the EGCG in the W/O HIPEs were evaluated by using EGCG as a model hydrophilic nutraceutical. This study provides useful insights into the utilization of emulsion technology to reduce the fat content and improve the nutritional profile of foods with oily continuous phases, such as spreads.

Keywords: Bioaccessibility; EGCG; High internal phase emulsion; Konjac glucomannan; OSA-starch; Oil-water interface.

MeSH terms

Emulsions
Hydrophobic and Hydrophilic Interactions
Rheology
Starch*
Water*

Substances

Emulsions
Water
Starch